The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help! Salvageable baguette?

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Liss's picture
Liss

Help! Salvageable baguette?

So, I just through together the dough in this recipe. http://recipesonrails.com/recipes/show/436-baguette-no-knead-larger-loaf

It calls for:

2.0  lb.  Flour, all-purpose   1.6  lb.  water   17.9  gram  salt   2.9  gram  Yeast

 

But since I didn't have a scale, I calculated out (wrongly) the measurements in cups and used

 2.4 cups water
 7.5 cups flour

salt

and 1 tsp. yeast.

 

The dough is on its third 20-minute sitting. It feels stiff and dry. Is it too late to be saved? How off were my proportions? 

Thanks! 

Journeyled's picture
Journeyled

This one is from www.kingarthurflour.com

Starter or Poolish is:

2/3 cup of cool water...65 to 70 degrees or so

1-1/4 cups bread flour

1/8 teaspoon yeast in 1 teaspoon warm 95 degree or so water

mix all together then cover and let sit overnight and up to 24 hours until the mix looks like pancake batter.

Then place 2/3 cup cool water

2 1/2 cups bread flour

2 teaspoons yeast mixed with 1 tablespoon warm water,

the poolish

add all, mix for 30 seconds, then let sit one half hour.

Then Knead on lightly oiled board for five minutes, cover and let rise 2 hours. 

The site also has a great way to shape and cut the loaves prior to baking.

 

Good luck!

Journeyled

philoloaf's picture
philoloaf

A pint of water is 1 pound. So 1.6 pounds of water = 1.6 pints = 1.6 * 2 cups = 3.2 cups -- a little less than 3 1/4 cups. Try kneeding in 3/4 cups water to match your recipe.

That said, your recipe is for 80% hydration, which seems much too high for baguettes: the dough would be very sticky and hard to handle. I doubt you could shape baguettes. I'd aim for about 68% hydration, which would be 1.36 pounds of water, which comes to 2.72 cups -- about 2 3/4 cups. That would suggest adding somewhere beetween 1/4 and 3/8 cups water to your recipe to get a smooth but not sticky dough.

Liss's picture
Liss

Well, it was too late for this loaf, but thanks for the recipe, and the conversion info and help. Can I really knead eatra water in when things don't feel right? When's too late to do so?