July 21, 2015 - 12:51am
Baguette
Hi all Member in this Fresh Loaf
I have a question would query, my experience may be not enough, but I have so many recipe and method.
I want to make a baguette like this picture below
0.+
I have tried so many recipe and scoring , but it was not success. Is there any tips or skill that may i know to get that result?
Thanks
Raymond
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if I could make baggies like the above picture, I should open a bakery.
Let me see... scoring will make the biggest difference in crust looks.
David has a post on scoring... http://www.thefreshloaf.com/node/31887/scoring-bread-updated-tutorial
What you have to do is imagine two parallel lines running down the middle of the proofed baguette less than one centimetre apart. Then you want to make long diagonal slashes inside those lines going from one side to the other almost parallel to the baguette. Make the first one and then back up and start the next one 3 cm before the end of the first one. That forms that thin band you see in the picture between the cuts.
Make that second cut as long or a little longer than the first one going diagonally (only slightly) between the two imaginary lines. With the third cut, repeat backing up 3 cm and slashing to match the second one. Repeat and repeat until you reach the near end. The last slash will be a little shorter and more like the first slash.
It also helps to angle the blade to the dough and cut more from the side than directly from the top. Have fun! :)
I've been on a journey to perfect my baguettes over the last few months. One of the things that I've learned is that a good score comes most easily when I've shaped the loaf with strong surface tension and let it proof to about 90%. When those conditions are met, the sharpness of the blade is able to do its work, and I don't get drag marks.
...that these baguettes were shaped and retarded - look at the blistered crust. Scoring a cold baguette is much easier, but unless you have loads of steam, you'll lose some volume if you retard shaped.
Rayray
Looking at the crust,I'm thinking this baguette has been shaped and then given a long proof in a cool environment.
At one time, I would have said that you can't produce baguettes like this without professional equipment
but that was before I came across TX Farmer; Dmsnyder and Proth5, just to name a few.
I'm understanding that you want to make a similar baguette and also slash as per the picture.
A good start would be to type in "baguettes" at the top right of the Fresh Loaf home page.That should give you enough information to keep you going for a year.
I've been making "traditional"baguettes at work and also a few times at home using a French recipe found on Youtube and had very good results.
Video one:"La baguette de Tradition Francaise" pretty much shows you all the steps
https://www.youtube.com/watch?v=yiA__sEi3O0
Same with this second one:
"Baguettes de tradition Francaise"- start at 1:44 of the video.
https://www.youtube.com/watch?v=DkHsbchF2-g
As for scoring technique, this will be of help.
"Scoring baguettes"
https://www.youtube.com/watch?NR=1&v=ZaLnzomvEF8
Good luck and have fun
H