The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Leader's Baguette a l'ancienne

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PaddyL's picture
PaddyL

Leader's Baguette a l'ancienne

Has anyone made this from Leader's Local Breads?  Mine is currently sitting on top of the fridge, rising after its fold, and I cannot, for the life of me, see how this little bit of dough is going to make 3 baguettes.  I may cut it into 2 loaves instead of 3, unless someone can help me out here.

LindyD's picture
LindyD

I've not made it, PaddyL, but I am curious if you have enough dough to divide into three 260 gram hunks.  He claims you'll get three "slender" 12-inch long loaves. 


Big bread sticks?


Let us know how it turns out.


 


 


 

PaddyL's picture
PaddyL

And it comes out to exactly 780 grams, so I did divide it in three, but my shaping techniques need some practice.  I could no more get them to 3 inches wide than I could dance on a snowflake.  However, they're now in the fridge on their overturned cookie sheet, covered lightly with plastic wrap.  I'll let you know how they turn out tomorrow.

LindyD's picture
LindyD

I bet they'll be three inches in circumference by the time you take them out of the oven.


Looking forward to your report on their taste compared to Reinhart's.

PaddyL's picture
PaddyL

They went into the oven pale and came out pale and the taste is pretty blah.  They didn't even rise.  Pity, because last week I made his Pain de Campagne, and shaped them into baguettes and they were terrific.  When I follow a recipe to the letter, it usually fails in some way, shape or form, which is what happened this time.  Got to trust my instincts in all things bready.

LindyD's picture
LindyD

Did you check his formula for accuracy?  Leader had a lot of errors in his book which he never bother to correct or comment upon.


Which is why I bake out of Hamelman's Bread.