The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman's Poolish Baguettes

dmsnyder's picture
dmsnyder

Hamelman's Poolish Baguettes

Baguettes


Baguettes

Baguettes crumb


Baguettes crumb


The latest episode in my ongoing quest for a classic baguette.

 Today's attempt was with the Poolish Baguette formula in Jeffrey Hamelman's "Bread." I made the poolish last night and made the dough and baked the breads this afternoon. I used Guisto's Baker's Choice flour, which makes a dough with a lovely, silky, soft, extensible quality. It's a pleasure to work with this dough.

 While I ended up with a wonderful tasting bread - crunchy crust and sweet tasting crumb, I was disappointed in the lack of bloom. I do believe my scoring of the loaves was good. I believe I was overly concerned about underproofing the loaves and ended up over-proofing them. If anyone with more baguette experience (and success) than I has other thoughts and suggestions, I would really appreciate them sharing. Making "the baguette of my dreams" remains a dream for now.

Here are photos of the baguette just after forming and placing on the couche and when proofed, just before baking:

Baguettes shaped

Baguettes shaped

Baguettes proofed

Baguettes proofed

Minor frustrations aside, today's breads were thoroughly enjoyed with dinner.

Baguette and Sunflower Seed Rye slices

Baguette and Sunflower Seed Rye slices

David

Comments

sphealey's picture
sphealey

Have you tried RLB's baguette recipe from _The Bread Bible_? I have had good sucess with that one, getting baguettes that are very "bakery-like" about 80% of the time. I do use the Chicago Metallic french bread pan (I have two, which allows a total of four loaves) rather than any linen-based proofing system. Seems to work fine. Also, I proof them in the refrigerator over night, take them out of the fridge and turn on the oven when I first wake up, and bake them a bit later. That tends to give a very crisp crust.

If you do try RLB's recipe check the quantities - you will probably want to make a 1.5x or 2x batch.

sPh

dmsnyder's picture
dmsnyder

Hi, sPh. 

That's one book I don't have. Is her baguette formula different in any significant way from others, if you know? 

Looking at the formulas I have for baguettes, the main differences are in kneading technique. If you could post her formula, I'd certainly like to compare it to the others I've read. 

David