The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

?Baguettes? Not in my kitchen, part 2

alfanso's picture
alfanso

?Baguettes? Not in my kitchen, part 2

When last we left part 1, the consensus was that we were generally horrified at the technique and bread.  In an effort to show that this gent is not alone on the internet, allow me to present part 2:

in segment 1 of part 2 only a mere 15 seconds is necessary to induce nausea.

https://youtu.be/DJ6zPRvP8Lo?t=712

 

and then we have the coup de gras.  Again mere seconds is all that is necessary.

https://youtu.be/DJ6zPRvP8Lo?t=849

 

And I rest my case that the internet has some dark corners not to be tread upon or revisited.

Lazy Loafer's picture
Lazy Loafer

 As per your suggestion, I just watched (without sound) the first bit of each of these, and must admit I winced. It made me think of Richard Bertinet saying, "Ze Eenglish, zay are so rough wiz zeir dough!" I noticed there was no crumb shot at the end (at least the second video; I didn't jump to the end of the first one).

Toad.de.b's picture
Toad.de.b

of   Tight Crumb Mastery

In his highly anticipated sequel, he'll show how to wrap the dough in saran, lay it on the pavement and run the family deux chevaux back and forth across it.

Mini Oven's picture
Mini Oven

if you can't find anything nice check out the pasta granny. :)

alfanso's picture
alfanso

both posts, I tend to agree with you.  But I will state why I did so.  

I never comment on the "looks" of some other TFL poster's work unless it is in the positive or someone really expresses the desire to have a critical review and their bread seems in need of correction or TLC.  And I shy away from commenting when the subject matter is out of my own wheelhouse or there are folks around who are imminently better equipped to hand the request for reply.  I don't speak to what I don't know, and Lord, there is an entire universe out there that I don't know.  And I hope that if you've read some of my comments here you will agree on this point.

Few on the site create perfection, although many of us try to get there and some come awful close to approaching it.  I don't have any desire to put anyone down.  It really isn't my nature.  But in both cases, on display is something so anathema to what we collectively strive for here on TFL.  

As I've stated elsewhere and more than once, there are multiple ways to do something right and also multiple ways to do it wrong.  And addressing my own person, I have some "well founded and tested" beliefs in what is right and wrong when it comes to bread.  Certainly for me, and hopefully for others as well.  I am so far removed from "perfect" that all I can do is what we all try to do.  Get a little better and more knowledgeable over the long haul.

It isn't the final product in the videos that I was critical of, because we all have our own image of what beauty is and what is acceptable to ourselves - and perhaps also acceptable to others.  We all come with our own unique skill sets and whether we are fast or slow learners, we have a continual and long road to hoe toward betterment in this arena.  

It was the process.

I think that the great majority of us here display respect for the dough, respect for the craft and the desire and want to continually improve, be inquisitive as to why something does or does not work for themselves or for someone else.  And collectively we are a powerful source of knowledge and support.

But these two videos show no respect for the dough or the craft.  And to me, they are a prime example of the true opposite of what our fellow Loafians take for justice.

alan

 

 

Mini Oven's picture
Mini Oven

are one of the reasons The Fresh Loaf is a breath of fresh (baked) air.   

The Video certainly didn't show respect for the dough or the flour and who in their right mind folds and tightens a relaxed dough before trying to roll it out?  Dripping in oil too!   That works well making crackers by the way.  I did feel sorry for the commenters following by example.  

So what is the first correction?  Tip the dough out.  No flour needed the way it was swimming in oil, right onto the counter top.  Not too fast either or it might overshoot the work surface...and grab a few paper towels to mop up.   Then divide the limp dough approximately in half, not exactly prcise (to boast my scale) but hey, I've done it lots of times (sort of) his way.  

Spread out one dough clump carefully perhaps pinching the cut or open edge shut to keep the "skin" on the outside.  Give the dough a quick reshaping if it needs it but then set aside to rest before rolling.  For a fine crumb, whack and roll the gas out, after all, it's not a sourdough, it can take the punishment.  I do like bubbles and variation in my baguette crumb so can't see myself steam rolling the dough.  I would roll out a brioch dough popping every bubble. After watching granny make pasta, his floured flat dry dough did resemble pasta dough.  All the extra bench flour can't be good for the bread but perhaps the flour company encouraged him to throw it about. (Chance to save face, jump on it!)  

I bet there were flour and oil streaks in the crumb and that's why the video didn't show it.  

So... now watch it again for those who didn't get it the first time around and turn it into a learning of how not to shape bread.  (Sorry, zilch on my photo shop skills, I can't make him strip during all that rolling.)

suave's picture
suave

"Bad"?  I thought this sort of language did not belong here, what with TFL being a community of acceptance and stuff.

Mini Oven's picture
Mini Oven

ive changed the title to: tough dough video.

Lechem's picture
Lechem

That's Gary Sinise :)

dabrownman's picture
dabrownman

 Don Baggs does to make his rather fake looking fat baggies.  We can cross this off the list of how does he do it.  Real ones never look that good though and their fine looks should be a tip off that someone is likely paying extortion and protection money to the French Baguette Connection or maybe the Miami Vice - Just saying.  

alfanso's picture
alfanso

bought from either Lladro or Hummel.  I have direct deposit of my Social Security checks with them so I never miss a delivery of the next set of porcelain baguettes to foist upon the TFL clan.

If you insist on associating me with the French Baguette Connection, eventually Popeye Doyle will hunt me down.  Just slaying.

dabrownman's picture
dabrownman

:-)

Elsie_iu's picture
Elsie_iu

But might not be what it takes to produce great baguettes...

I've very very limited (if not none at all) knowledge at baking baguettes so I'm no one to judge. Definitely not trying to  offense or insult the baker but I still chuckled when I saw him punching the dough that hard and when he broke out the rolling pin... 

And I'm with dabrownman, your baguettes have such a glistening shine that they almost look fake:)

dabrownman's picture
dabrownman

rest of Don Baggs baking is pure skill few of us will ever have!  But that shine makes it look like those plastic plates of food in Japanese restaurants that look so real or those fake Marzipan fruits Italians are so fond of.

alfanso's picture
alfanso

I only use the cornstarch glaze for the deli rye baggies and batards.  And I think one other time for something else - ONCE.  Got it?  Boy oh boy, this is getting to be a tough crowd.

dabrownman's picture
dabrownman

think said she washes her loaves with water and then spritzes them when going in the oven and they come out looking just like yours, blistered and shiny with Mega Steam in the bottom of the oven, so it isn't cornstarch but it does have a lot to do with Mega steam and getting that skin to gelatinize and blister before it caramelizes in the dry heat later.    When I saw her video I said this must be Don Baggs Daughter! 

Elsie_iu's picture
Elsie_iu

Related image

alfanso's picture
alfanso

Well.  Well.  Well.  Um, unh, er.  Everything that you say bounces off me and back to you and sticks like glue!  So there.

Mini Oven's picture
Mini Oven

i still haven't made my perfect baggie yet.   

...mostly due to the size of my oven!   

alfanso's picture
alfanso

off "all" TFL knowledge, I'm surprised that you haven't been there and done that across the board.  If the oven size is an issue, there are always jr. sized baggies or bahn mi delectables to make.

Okay, so these are baby batards and not baby baggies, but they could have been.  Say, that gives me an idea...

alan

dabrownman's picture
dabrownman

to make Bann Mi sandwiches or to put carnitas pork and cheese filled gorditas into the panini press but those Bahn Mi breads of yours look awful perfect too!  Perfect size for cutting in two and sharing with someone for lunch.

Mini Oven's picture
Mini Oven

Defenestration!  

:)   But put a basket under the window, please.  They looks lovely your baby batards.  I can just imagine them sticking to my tongue as I bite into the crispy crust.  Yum!

What are you up to?   Skinny little baggies?