The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fun with Baguettes

CAphyl's picture
CAphyl

Fun with Baguettes

I have really enjoyed making David's baguettes recently (link to recipe below), both in the UK and back in the U.S. in California.  I use a baguette tray for proofing and baking and that has worked well for me.  I tried the couche cloth to start, but found that it was harder for me in handling a wet dough.

Instead of four baguettes (per the recipe), I make three, using the tray.

I still would like a more open crumb, so I will have to resist the temptation to add more flour to make the dough easier to deal with.  My husband and my friends said they really enjoyed the baguettes, so I will keep baking them and trying to improve.

http://www.thefreshloaf.com/node/32906/san-joaquin-sourdough-baguettes

I also made a few classic batards as well.

It's a lot more fun to bake these than the gluten-free loaf I made today!  Happy baking to everyone....Best,  Phyllis

Comments

dabrownman's picture
dabrownman

I like David's recipe at 20% whole grains for the looks but 30% for the taste.  Had to get decent holes at 30% if you aren't Empress Ying:-)  I can't imagine baking gluten free.....It's bad enough baking a multigrain with spelt, rye and buckwheat making up a big percent of the dough!

It is all in the taste ans those batards and baguettes have to be tasty.  Well done and

Happy baking 

CAphyl's picture
CAphyl

dabrownman:  Next time, I will try 30% of the whole grains....that is certainly easy to do.  I will have to up the hydration a bit.  Thanks for the tip.  Best,  Phyllis

Edo Bread's picture
Edo Bread

You have a tray specifically for them? Shaped like a baguette? What is is made of?

CAphyl's picture
CAphyl

Edo Bread:  i have attached a link.  They can be expensive, but I didn't pay much for mine.  It has three slots.  Phyllis

 

http://www.amazon.com/Perforated-Aluminum-French-Baguette-Bread/dp/B0015QPYQ8

Mebake's picture
Mebake

Looking great, Phyllis good job with the baguettes, and the batards look superb. I wonder, at what hydration do you aim for your baguettes? ideally they should be at 68% hydration, and shouldn't be so sloppy as to hard to handle. Building good tension on the skin of your dough while preshaping and shaping is crucial to a well developed dough, that is easier to shape , and handle.

Khalid

CAphyl's picture
CAphyl

Hi Khalid:  So good to hear from you.  I think part of it is that I am getting better at the shaping and handling. I generally follow David's recipe exactly; I will check on the hydration %.  I probably still use too much flour during the shaping stage and will try to cut this down as this affects the hydration, of course.  Hope you are doing well.  Love your breads and posts.  Best,  Phyllis