February 1, 2021 - 8:52am
Dense chewy texture
Hi All,
1st post from a brand new bread baker.
I've had 3 failed attempts at making french baguettes from a recipe on YouTube that has 1,000's of positive comments so I think its me thats got it wrong. The recipe calls for a 76% hydration with 4 x 45 minute proofing's with minimal kneading. My problem is that each time I've made the recipe the texture of my bread comes out very dense and difficult to chew. The only detour from the recipe is that prior to baking I kept the dough in the fridge overnight so I could bake fresh in the morning.
What am I doing wrong guys can you help?
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Can you provide the link to the recipe? Are you using the same flour? We can help with a bit more info, as there are a few possibilities. How long did you mix/knead? What temperature did you ferment and proof? How long? etc....
Cheers,
Gavin.
Hi Gavin,
Thanks for the reply.
Here is the recipe
https://www.youtube.com/watch?v=m08i8oXpFB0&t=18s
I hardly kneaded at all as per the recipe. I proofed at room temperature except the last proof which was done in the fridge overnight. The recipe says 4 x 45 minute proofs.I used Allison's strong bread flour and a sachet of dried yeast bought from the supermarket. I was so disappointed with the baguettes as they really were dense and chewy. Hoping that you guys can help thanks
I recommend a different recipe. Baguettes are rarely retarded as they were traditionally a direct French bread with a quick turn-around. The dough must be mixed/kneaded to moderate gluten development. My favourite baguettes are Hamelman's baguettes with poolish. The picture below is a couple I did.
A member on this site has posted a recipe of one he uses:
Poolish Baguettes | The Fresh Loaf
IMG_20190716_154416.JPG
Gavin.
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