The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

It's a Baguette Thang.....

Mister Benny's picture
Mister Benny

It's a Baguette Thang.....

Many thanks to The Weekend Bakery.com for their "Other Baguette" recipe, it took me a few tries but I finally got lucky and pulled off some great Baguettes with their help. They really are (were) tasty, I shared them, they are history now. 
I do admit, I added 1.5 tbs each garlic and onion powder to the recipe, but they were really great. 
And thanks as well for the "stretch and fold" lessons, that REALLY helped learning how to do that with wet dough. 
Soon I will man up and get after that 80% hydration baguette! Then I can do ONE, or the OTHER! ;-)

Abe's picture
Abe

Those are some delicious looking baguettes with a great crumb. Keep 'em coming :)

- Abe.

kendalm's picture
kendalm

Nice crust and great pop - key thing to look for is the profile cut being nice and bulbous which you nailed. Looking at the crumb you may get more structure if you up the hydration but go in steps to 80%. Another key thing is that baguettes especially yeasted are very low on yeast - slow and steady wins this race - the more the activity the foamier they become - check out louis lamore on you tube - 2 stretch and folds over 1.5 hour initial proof then into thr fridge overnight - shoot for a 1.5x (2x max rise overnight) and you're golden it's all shaping and 30-40 minute final from there - looking forward to seeing more -heres louis tutorial - https://www.youtube.com/watch?v=DkHsbchF2-g&app=desktop

Mister Benny's picture
Mister Benny

Thanks for the link I wish it was in English or I knew french, it's a deciphering puzzle as it is.
I make enough mistakes already! 

kendalm's picture
kendalm

if you like I can translate it - the beginning is just details about allowed ingredients then popup onscreen are the meat. He actually makes one mistake on calls for water on the double hydration which I can correct - otherwise this method becomes motor skills after several shots if you want to give it a whirl let me know. Maybe what I can do is a separate post for others to bookmark is such a great tutorial it deserves a full translation ...

Mister Benny's picture
Mister Benny

Tried Reinharts French bread has great flavor but I undercooked it a little bit. 
Went back to The Weekend Bakery and made the "other" baguettes again, 
second time in a row they came out great.