Emile Henry baguette recipe- really wet dough
I used a baguette recipe found on Emile Henry's website that did not require the dough to be risen. I figured they knew more than I did about using their baguette baker so I followed their directions. Here is the recipe:
1 3/4 cup warm water
1/3 cup olive oil
3 tbsp. honey
2 tsp. salt
1 Tbsp. wheat gluten
4 – 4 ½ cups high protein bread flour
2 Tbsp. instant yeast
Preheat oven and the baguette base to 400°F degrees.
Place warm water, oil, honey, salt and gluten into the bowl of an electric mixer or into a large mixing bowl. Mix the ingredients on low speed and allow ingredients to blend together (about 1 minute).
Add about 2 cups of flour and then yeast. Turn speed up to a low/medium and add another cup of flour. Mix for another minute and then add remaining flour, adjust speed to medium and mix for another 4-6 minutes.
Once the dough has been thoroughly kneaded, immediately take it out of the mixer, divide it into 3 equal pieces, and shape into baguettes.
When the oven is at 400F, carefully take the base out of the oven, sprinkle each cavity with all-purpose flour (the more the better) and place the shaped dough onto the hot base.
Make 3 shallow slashes on each baguette and then cover with the lid and bake in the oven for 35-45 minutes. If you want more color on your bread, remove the lid and bake for an additional 5 minutes.
I need help figuring out what went wrong.
1. I rested the dough for 10 minutes after adding 4 cups of flour. At first, I used only 4 cups of flour, but the dough was very liquid in the mixer so I added the other 1/2 cup. After the Ankarsrum stopped the kneading process, I let it rest for a few minutes. I couldn't shape it until I added more flour, even though I used the full amount the recipe called for. I probably added an additional 1/2 cup of flour, or more, while trying to shape the baguettes. The recipe did not require time to rise according to Emile Henry's website, so I hoped for the best.
2. I took the lid off after 35 minutes instead of 45 minutes. Then I let it brown 5 minutes longer without the lid. I had used a Chef Alarm last week to test the high and low temps of my oven while set at 400°F, so I knew my oven ran hot. I had my oven set at 375 instead of 400, but it still went to 415° a couple of times. The average stayed around 400-410°F actual temperature. The bread had a very hard crust. It was very crunchy and way too dark. Overcooked, for sure, with a burnt taste.
3. The dough was so soft that I couldn't score the baguettes after I had put the first one on the preheated base. I tried to score the rest before putting them on the base, but it still didn't work. When trying to score them, they pulled up and stretched out.
1. Since the dough had not risen, is that why they would not score, or is it because the dough was too wet?
2. Since 375° didn't work, should I set my oven to 350°F next time?
3. Is it better to use less heat and bake the bread longer? I know baguettes are supposed to have high heat though.
My oven is so screwed up, and it has been this way since I bought it. The top oven (gas) can't be used at all because the gas flame keeps blowing itself out and relighting, so we had to stop using it. The bottom oven (electric) has a screwed up broiler that keeps coming on when it shouldn't which causes the oven to be too hot. It can be from 25-50° off. Every time I test the high and low temps at 400°F, I get a different result because of the broiler.
Oscillation at 350°F = 346-401°F. Avg = 373.5°F. Offset 23.5° (set temp to 326.5° to get 350°.)
Oscillation at 375°F = 370-415°F Avg = 392°F Offset 17° (set temp to 358° to get 375°.)
Oscillation at 400°F = 404-452°F. Avg = 428°F. Offset 28° (set temp to 372° to get 400°.)
Oscillation at 400°F = 375-408°F. Avg= 390.5°F Offset 16.5° (set temp to 383.5° to get 400°.)
I know...you are thinking we should just get it fixed. We have paid many, many repairmen to fix it, but they just charge us for the service call ($270.00-350.00), tell us they will order the parts, and then they never call us back. When we call them they say either they will get back to us, or they say they can't fix it. Now it is 6 years old. It was still under warranty when the problems started happening. American Range mailed us several boxes of parts in the last 6 years, but they couldn't find a repair company to do the work. Now the warranty has expired and we are still trying to get it repaired. American Range will not respond to us at all. Lesson learned....we will never buy American Range again.
So I don't know what temperature to put my oven on because it is always changing due to the broiler problems.
I honestly didn't think the baguettes would rise at all, but they did. The flavor was really good, but that crust was too hard.
Dinner tonight was very crunchy baguettes with Cullen Skink which I fell in love with while visiting Scotland. Scotland's restaurants make Cullen Skink better than I do because I can't find smoked haddock, but it was still good.
Any thoughts or suggestions? I thought I would use Emile Henry's recipe since it was the first time I had used their baguette baker. They had 2 or 3 baguette recipes so I will try a different one if I ever figure out what temperature to set my oven on. Thanks for any advice.