May 18, 2020 - 12:58pm
Danny boy, when, what is the next community bake?
Enquiring minds want to know!
Additionally, I propose two, yes two not one, but two new forum headings, as follows.
1. Community bake ideas and information. I nominate, Danny boy as moderator.
2. Everything Baguettes. I nominate, Alfonso as moderator.
That's all carry on....
Kind regards.
Will F.
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I am new here so hopefully I’m not out of line. I second all motions above.
On the topic of community bakes, I would be very up for a baguettes CB. It seems like a lot of people (including me) are working on them already, and a CB would let us aggregate our findings nicely.
Edit: another advantage of baguettes at this time is that the classic versions are mostly white flour. I don't know about elsewhere, but finding any other kind of flour in grocery stores here has been difficult the past few weeks.
One of the first, if not the very first community bake was Maurizio's sourdough baguettes. I also would be up for a baguette bake. Danny said he would help out if I/we wanted to set up a bake. If this comes to fruition, I would vote for the Phillip Gosselin method. However I am very open to suggestion.
Best,
Will F.
There are generally two Philipe Gosselin baguettes on TFL, with roots going back a decade. One being Baguettes a l'Ancienne, posted by both Don D and dmsnyder back in 2009/2010. And Baguettes "tradition" by dmsnyder in 2011 /2012.
The distinction is that Ancienne is made with IDY and the tradition is made with liquid levain (and some optional IDY).
Since the majority of the participants in these bakes seem to be keen on levains, I'd opt for choosing the tradition of the two.
Since the majority of the participants in these bakes seem to not be all that keen on tackling baguettes, the entry should be geared toward both a levain dough as well as something with a relatively low hydration to make the handling of the dough that much more accessible.
The tradition, levain version, clocks in at about 75%, which could be a little daunting, handling-wise. As you know, I'm a big proponent of folks stepping into the levain baguette world using the Hamelman Vermont SD dough as their entry point. At 65% hydration it still maintains a nice open crumb, and has some rye thrown in to mix as well.
N.B. Dan has done an outstanding job moderating these, which are his own creation here on TFL. You wouldn't want the reins turned over to a lazy slob like me anyway!
I was thinking the exact same thing. After all, It was your suggestion that I start with Hamelmans lower hydration Vermont SD, that has me hooked on baguettes! The Philipe Gosselin, formula I have worked with is his original (l'Ancienne). Not the popular BBA version. It would be great to get this off the ground. Fun for all, new members as well as old! I ask you, who can resist the lure of the baguette! Hey if you have some spare time next time your in my area, Maybe we can do a Greenwich Village, bakery/baguette crawl! Who knows, if there are others in the area interested in joining, with your extensive knowledge and ability to articulate, we could charge $10.00 a head! LOL just kidding. ( Not about the baguette crawl) Smile....
Kind regards,
Will F.
to NYC for late June, before all the serious stuff started happening. Mostly to see her parents who now live in a Battery Park City building designed for independent seniors (although there are few who don't have aides, most full time.). I strongly doubt I'll be heading there anytime soon.
But we'll have to put our soiree on hold for the foreseeable future. Eric Keyser has a few bakeries scattered throughout the city and one in the West Village. His Baguette Monge is superb and also a visual delight.
Problems: 1) their building is under a very strict lockdown, so even we cannot visit with them. 2) her brother, whose place is across from yours and where we stay, has vacated the city for the burbs in NJ, and has no plans on returning anytime soon. 3) I may not travel again by public conveyance until there is a vaccine available. 4) I'm not going back to a ghost town, or commingling with unknown interfaces, especially on the MTA. I'm turning 70 this year and would like to see 75 and beyond. And 5) I really don't like NYC itself, regardless of all the fabulous things. 39 years there was 15 too long for me.
You know, I would pass that W.V. House of Keyser all the time, on my walks with the wife to Hudson river park. Alas, I never stopped in or knew anything about Mr. Keyser. Now that my baguette fascination, taught me about him, it seems the W.V. location is no longer there!
Love your ideas Will!!
Benny
Sounds like a fun way to learn!