The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

San Joaquin Baguettes

Danni3ll3's picture
Danni3ll3

San Joaquin Baguettes

These were also done for Xmas dinner tonight.

Comments

hreik's picture
hreik

so yummy looking. YAY!

Nicely done.

hester

Danni3ll3's picture
Danni3ll3

no picture of the crumb. I forgot to take Picts when I was cutting two of the baguettes up and the other two, one of my brothers took them home. I can say that the crumb was amazingly open and they tasted great. My mom was super happy that I made them. 

jameseng's picture
jameseng

Siblings love when their siblings bake bread! Moms and dads are pretty happy with the situation too! Nice baguettes!

Ru007's picture
Ru007

Those are incredible. 

Well done Danni, those look great! The way the scoring opened up is lovely.

I'm sure they tasted wonderful. You did a really good job.

Happy baking 

isand66's picture
isand66

Those look perfect. Great shaping and beautiful crust.

Ian

dabrownman's picture
dabrownman

sourdough bead.  You must have a huge oven to make them so long!  Love those blisters. Well done and happy baking Danni 

Danni3ll3's picture
Danni3ll3

They do look long in the pictures but actually they are 15 inches long. They were actually more the size of a ficelle rather than a baguette. I use a perforated baguette pan to proof and bake for the first part then they finish off on the stone. I find that if they stay in the pan, the bottoms stay too pale. 

trailrunner's picture
trailrunner

I was wondering if you could clarify on your timing. You have into fridge after shaping for 3 hrs . Then you have the proof for 5 1/2 hrs. So you do folds and then shape and fridge and then ......?   Thanks those are gorgeous loaves !  c

Danni3ll3's picture
Danni3ll3

then I left it to bulk ferment for 3 hours in the fridge. The 2 pm on that same line is when I put it into the fridge to finish bulk fermenting. I had also boules going at the same time and i need to write down times to keep me on top of things. I then took the dough out of the fridge and preshaped it into rough rectangles. Let it sit ten minutes, then shaped it into baguettes. Back into the fridge for overnight. That last proof end at 10 should have an AM after it. Hope that clears it up. 

And thank you everyone for your encouraging comments. :-)

trailrunner's picture
trailrunner

And you bake straight from the fridge ?  Thanks for the clarification. c

Danni3ll3's picture
Danni3ll3

told me to do. Right out of the fridge. They didn't look like they had risen at all in the fridge but they doubled easily with the oven spring. 

Here is the post where he gives me 3 recipes and then explain where he diverges from the recipe. 

http://www.thefreshloaf.com/node/45057/baguettes-formulas

alfanso's picture
alfanso

Hi Danni,  The shaping is superb and the scoring consistent.  The lead photo is so inviting.  Love the bake.  Don't get hooked on baguettes or you'll never stop!  Congrats.  alan

FYI - even in my 80dF kitchen I do 5 folds 20-25 minutes apart.  If the dough is exhibiting good strength, I wonder whether the extra folds are really useful.  I even wonder whether 5 is overkill.

Danni3ll3's picture
Danni3ll3

The dough really didn't seem to change for the last few folds.

By the way, your tip of putting olive oil on the tip of the razor blade really helped lessen the drag. I was surprised that they opened up as much as they did because they stayed completely closed after the slash. With my boules, I am used to the slashes opening right away. 

I believe that I have a hotel pan somewhere and I think I might try that instead of using hot wet towels for steam. I like the crust better that I get in a Dutch oven. 

PalwithnoovenP's picture
PalwithnoovenP

They look super long and the cuts expanded very well. They deserve to be displayed in a shop. Félicitations!

joc1954's picture
joc1954

Just compare them to ones on below picture taken in a very good bakery (local people told me that) in Paris last week. I think that they should visit TFL in order to learn something about baguettes. Even in Paris baguette is not what it was.

Well done Danni and happy baking!

Joze