The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Second attempt of a French Baguette

Laowai's picture
Laowai

Second attempt of a French Baguette

It's the second attempt of a French Baguette.

Recipe is via google search that had me land a the "Joy of Baking" youtube channel.

No fancy oven stones, yeast, malt, etc. here, just simple all purpose flour from Aldi, augmented with a little bit of sticky rice flower and garden variety yeast.

For what it's worth, I am pretty ok with how it turned out.

 

Comments

Danni3ll3's picture
Danni3ll3

How do they taste! That's the important part!

Laowai's picture
Laowai

it taste awesome, the slow fermentation makes a huge difference, even better than the baguettes we are in Paris (ok, maybe not quite, bit of the pride id the creator coming through here). I really can't complain, even my wife who does not like bread, enjoys there baguettes!

PalwithnoovenP's picture
PalwithnoovenP

First time to hear sticky rice flour used in baguettes, how did it affect the texture? I'm also a fan of sticky rice flour in breads, makes them soft and bouncy. I'm also curious about the garden variety yeast, is it sourdough?

Laowai's picture
Laowai

Thank you.

The original recipe calls for mostly bread flour and a about 10% of all purpose flour. I only have all purpose flour, no bread flour, but we always have a pack or two of sticky rice flour, water chestnut starch, etc around for cooking. I just used a small amount, around 1/10 of the total weight of the dry ingredients would be my guess. I think the sticky rice flour gives the bread a bit more of a chewy texture. Not sure about that. I'll need to get a bag of real bread flour one of these days.

 

Garden variety yeast: That's the other yeast I got from my local Aldi. They have two choices: "fast rise" and the other one. I figure for the slow fermentation, maybe fast rise might be the wrong type of yeast. Have not tried to make Baguette with sourdough. Somehow this does not feel right, but why not, I think I'll try it some time.

Chris