The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

The elusive double gringe and everything else

kendalm's picture
kendalm

The elusive double gringe and everything else

Wait for the crumb !

Comments

kendalm's picture
kendalm

One thing im always shooting for is not just open crumb but completely open crumb.  Notice the minimal areas of dense bread between the cavities.  This is a mother to get right but it seems a longerbcold bulk ferment with even more reduced yeast (in this case 30hr starting with 0.7% fresh yeast) does something to the dough.  Who knows but only repetition reveals the mysteries of it all :\ 

DanAyo's picture
DanAyo

Geremy, I can’t image a better crumb. It is perfection personified.

Completely inspiring... Are you able to duplicate this crumb on a somewhat consistent basis?

This image is inspirational  and would display prominently in any bakers home.

IMO, it is impossible to improve this crumb on a baguette.

Danny

kendalm's picture
kendalm

The point of the post / blog entry - took for ever to get even one ear - seems more frequently now slashes burst enough that both sides of the slash bloom into grabbable little ears - somthing I niticed only a few baguetteers have demonstratedb(most notably alfanso and bikeprof) and so would hereby submit application for membership to the baguette double grigne club - 

 

 

kendalm's picture
kendalm

As often quoted here per mr hammelman - you have a good day and look forward to doing it again ... Notice I am omitting part two of that quote (ie it was not a bad bake) - just for fun a few snaps of progress or at least part of progress all for the purpose of reminding that EACH STEP MATTERS - 

preshape - the easiest step but not to be neglected.  Make them nice and even.  Some people start with balls, some with logs, a shape in-between works nicely.  This will eventually (in 20 minutes) be folded twice, then sealed into about a 30cm tube whos surface should be evenly taught at which point only a few gentle well balanced rolls will bring it to full length.

 

Shape - go for a freaking perfect cylinder - envision a pvc tube or something produced by a precision instrument.  It doesnt matter how many times you watched professionals turn out what appeared to be a mutated loaf - you always take it easy and even evaluate the progress if unsure - start with most elongated folds possible so that rolling requires very little effort 

 

 

Final proof - timing matters - underproofed loaves bake beter than over proofed.  Start a few minutes early if unsure.  Poke test - forget about spring back - all dough springs back - get to know the feel of the dough when poked more importantly know the time it takes given how much yeast you started with and compensate times especially on warm days where you need to shave 5-10 minutes off final times - overproofing zone happens so fast its riduculous and some loaves may show deflation on one side if overproofing started but didnt yet infiltrate the full mass 

 

 

Peel to surface - notice I've brought the stone to countertop - two reasons - full length loaves cannot be slid into the oven and additionally the time the door is open is to a minimum 4 seconds pulling the stone and about 6 restoring it to rack with loaves docked and scored = retained initial heat - absolutely critical (at least in this case with gas oven) also note the oven temperature - 528f eh? Aint that too high...nope 

 

Scoring - :( really pissed this photo is a blur sorry folks)

(Picture didnt come out - instead a hint - eyes on where the blade is going not where its at.  Dont need to rush it, dont try piercing a moist surface - add a dusting of flour if moist.  Quick pierce then take it easy and dont rush the cut)

 

For home ovens - rotation - prior to this if you watch the whole progeession withing 2 minutes you should start seeing burst - that is edges of torn dough appearing.  These continue to develop over the next 3 minutes.  Then the loaf begons to set its final shape.  Between minutes 5 - 10 the ends of the loaf begin to elevate as a properly shaped loaf is curved slightly.  The end tips are usuallle about 1/4 inch or more above the stone surface creating a arched loaf - 

 

 

Take lots of pictures  - you've triumphed over the elements 

 

fin ;) 

 

 

 

 

 

 

alfanso's picture
alfanso

You really nailed it with the step by step of what it takes.  A long journey awaits most to get from misshapen but edible bread to what you now produce.  these are certainly worthy of heading to the finest boulangeries anywhere.  And just based on looks, better than most that I've seen.  

There is, mostly, no substitute for the iterative and careful dedication to baking these, with the rare exception of those few folks who just plain "have it".  And, far from knocking anyone else's gems, the time, effort and desire to make baguettes is something that most folks seem to not have much interest in.  No qualms there, as my father used to say about peoples choices - "that's what makes the world go 'round".  But I'll rely on my well-worn statement that if I can do it, just about anyone else can too.  How?  See above.  And below...

As David Snyder mentioned recently in response to an earlier posting of yours, "motor/muscle memory and practice, practice, practice" does indeed pay dividends down the line.

kendalm's picture
kendalm

Always so colorful in way you write ! Yes just using the forum to jot down the things you cant see or pick up in the videos and written lessons - there are just so many little nuances you learn as you go. Most interestingly this reminds me a bit of when I was but a teenager and picked up a calligraphy pen and decided to try a new hobby. The first couple of weeks you think you nailed it but its not until a year later when you look at your first few accomplishments that at the time seemed fantastic or close to being quality material - that only after getting to a certain point you realize how far away you really were - Some older photos are cracking me up - pale loaves with stretch marks - oy ! But just as your advice gave me things to work on hooefully this addition can help someone else get there with a little less frustration and fewer goofy looking logs (so big up to alan - still got a ways to go until I can flare out ears like don bags)

Flour.ish.en's picture
Flour.ish.en

and well written post. Very inspired to try all the shaping and scoring tips and get to the level of consistency like you have. Well done!

kendalm's picture
kendalm

Your pics I think youre gonna have some good result (and a lot of fun)

alfanso's picture
alfanso

Some folks have signatures on their work whereby we might make a SWAG at who baked it.  I'm not quite ready to trade in the grigne on mine for the open crumb on yours.  And I don't think that I'll ever be able to get so open a crumb as you have.  But that's okay.  The time and sweat equity put into what we do has its own unique rewards.

IceDemeter's picture
IceDemeter

and the wealth of information in the "travelogue". 

Thanks so much for putting the steps all in blogs where I can find them... but I'm still waiting for the video!

Best, Laurie

kendalm's picture
kendalm

I did start capturing steps so inching there ! 

dmsnyder's picture
dmsnyder

Beautiful baguettes - crust, crumb and grigne!

You mention you have a gas oven, I believe.  Your otherwise detailed description left out how you steamed your oven. I assume you did. Your nice crust certainly looks like it.

Great job!

David

kendalm's picture
kendalm

At the loaves docked on the stovetop you may notice a rolled up towell - thats there to pluch the vents so yes youbare correct. I shared a message or few with doc dough and alan on the subject and finally beat the oven into submission - thankyou sir dm !