The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguette Monge

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SylviaH's picture
SylviaH

Baguette Monge

My first attempt at the baguette monge recipe posted by Jane...thank you Jane....I did add a little more water.  I should have proofed them a little longer I think.  My slashing needs improvement.  I slashed one with the little red tomato knife and the others with my razor...I went really fast with the razor on the last one and it does make it so glide so much easier.  Next time I would like to make them a little fatter and shorter.


Sylvia

Comments

Eli's picture
Eli

Sylvia,


those look great! They have become a standard here at home. Quick and creamy!


Great job!

SylviaH's picture
SylviaH

Thank you for the nice compliment Eli.  I tasted a wee bit and really kinda got what I expected...not to much flavor as compared to the other baguette's I made with the overnite ferment...probably my liquid levain.  It didn't impress me!!...they are fast and easy to make...I'm searching for a really good tastey torpeo sandwich roll to make...you know for left over turkey sandwiches!  Have a Very Happy Thanksgiving!


Sylvia

hansjoakim's picture
hansjoakim

those baguettes are looking pretty tasty from where i sit, sylvia!


these are eric kayser's "monge" baguettes? i haven't tried it myself, but i remember thinking that the original recipe seemed awfully dry for a baguette recipe. you must've added quite a bit water to get such a nice crumb!

SylviaH's picture
SylviaH

Thank you....they are good.  Just not what I expected.  Yes these are from E.K.'s recipe.   I'm sure mine don't taste anything like his....just not much developed tasting flavor and they had most the day....Im pretty sure it's the shorter ferment time...I'm wondering maybe so much more water has to be added because of the type of flour used?  But then I like my doughs to be on the wet side.  These were easy to handle as the other baguette dough I did was a wetter dough.  I used KA Bread..I wonder what All Purpose would do to this recipe or a combination of both...maybe then the water would be closer to what the recipe calls for...I don't have that much experience...I guess I will have to experiment!  I had these in mind for a quick sandwich loaf.  I like Italian loaf and flavor better for sandwiches.


Sylvia


 

Janedo's picture
Janedo

Hi Sylvia,


You're welcome!


They look nice. You should try using an 11 - 11,5 % protein flour. But also, this recipe benefits from more water regardless. I have flipped through Eric Kayser's book and feel that he simplified the recipes for the home baker (that's why I refuse to buy it). I have tried the real deal and they are quite good for a commercial baguette, tastier than the standard yeast baguette found in most bakeries. But for a one day bread, they are good. Maybe add a bit of olive oil if you want a sandwich type baguette. Or, try the Anis Bouabsa recipe with the firm starter and instead of leaving the dough all night, leave it for a few hours. I do that once in a while when I need the bread the same day. Those baguettes are the tastiest when left all night, but still wonderful if only left a while.


Jane

SylviaH's picture
SylviaH

Jane, thank you for the suggestions.....they encourage me!!  I know the baguettes must be good when they are so popular in France!  Your picture of the sandwich says it all!  I loved the flavor when I made the recipe you gave for Anis Bouabsa's baguettes.  I like the suggestion of doing them with a firm starter.  I almost put a bit of olive oil in the EKBM recipe...but didn't want to do it on the first go round knowing I still need a lot of practice in a lot of areas! 


Sylvia   

holds99's picture
holds99

Sylvia,


Beautiful crust and crumb and I don't see anything but lovely scoring there.  Nice job. 


Howard

SylviaH's picture
SylviaH

Howard, what a nice compliment...Here's me!!  Okay, I'm gonna have a go at it...it's just a practice piece!!  Ooops...I forgot to count how many slashes I wanted!! 'lol'...thank you for the encouragement!  The fun really begins tomorrow...my daughter wants to have all the grandkids make the pie's....quess who's the teacher!!  Her husbands cooking a turkey inside...and we are going to do a turkey in her woodfired oven and the pie's outside too!  This will be a first!  I hate to admit it but my daughter does not cook!!  Her husband is a great cook.  This will be her first turkey!  Oh, this is going to be so funny...we'll all have a great time...


Happy Thanksgiving,


Sylvia

gavinc's picture
gavinc

They look great.  Have ypu tried bread baking in your wood fired oven?  We are coming into summer here and I'm going to try some sourdoughs and cibatta in our brick oven soon.  Pizza first of course and then bread baking when the temperature comes down.


Regards,


Gavin.

SylviaH's picture
SylviaH

Hello...thank you....Sounds like your ready to go...be sure and post some pictures and how you did it!  I've only done a few loaves and hope to get more in this winter...it's been a long hot drought here and I'm looking forward to some cooler months and baking!  We been on red flag alert for fire 'santa ana's' season...I didn't want to stack to much wood around the back yard....were we live we've had to evacuate a few times and had the fires come right up to our back yards.  We finally have "Rain".  I'm off for a busy day celebrating Thanksgiving!


Sylvia

gavinc's picture
gavinc

We don't celebrate Thanksgiving in Australia, but appreciate the importance to USA.  It's a pity we don't have it here.  Our important family get together is Christmas day.  Our Jewish friends have a celebration at the same time.  We are very multicultural in Australia now, so it's becoming more correct to say Happy Holidays instead of Merry Christmas, as I've heard many US people say.


Have a wonderful Thanksgiving.


Gavin.

ericb's picture
ericb

Thanksgiving is my favorite holiday. I love it because it is neither religious nor patriotic. To me, it is the most "American" holiday, more so even than Independence Day. Yet, it is at the same time the most spiritual holiday, certainly more than Christmas. Despite the commercialization and consumerist hype around this time of year, I like to think that we Americans put all of that aside, even if only for a few hours, to share with friends and family. We like to think of ourselves as a thankful, giving people; we like to think that this sets us apart from rip-tide of politics and policy that somehow overwhelms and overtakes us when we least expect it.


So, to those of you in other countries, do you have a day similar to our Thanksgiving? I would love to hear how you celebrate.


 


Eric

oleteeth's picture
oleteeth

I tried Jane's recipe  It was delicious but the crust ws not the shiny light tan that yours is. Any suggestions?


Thanks, Mitchell

SylviaH's picture
SylviaH

 Mitchel


It's hard to tell maybe our steaming methods are different and baking times.  I baked directly on the stone with a cover and injected steam.  What method did you use?  This was my first attempt at this recipe.


Sylvia

oleteeth's picture
oleteeth

Sylvia


I steamed just using an open pan filled with hot water. Sometimes I use a stone but not this time. Do you actually cover the loaves while they are baking and for how long do you leave the cover on?


I am new to baking breads.


Thanks for your help.


Mitchell

SylviaH's picture
SylviaH

Mitchell,  Im really not the qualified person to answer your question as it can become quite involved...put it in the Forum and you will have some wonderful replies!!   There are a lot of ways to steam and all are used successfully!  Baking on a hot preheated stone definately has it's benifits I almost always use my stones!  You might want to check out Susan's Magic Bowl on this site and also some video's at http://www.northwestsourdough.com .. the way you handle your dough can affect it's browning...browning  also comes from natural sugars being released...I also have a lid that I use with a small hole in it to inject the steam with a steam gun..a large enameled blue turkey roaster works wonderful...I usually take my lid off around the last 10 minutes or so for browning of the bread!  There is a lot more people here better qualified than Iam to explain the effects of steaming...they are working on this site so things will be a lot easier to refer to and get the info you need on bread baking...coming soon TFL Handbook! 


Sylvia

SylviaH's picture
SylviaH

Sorry Im not better at this!  It's easier to find on her Blog..at the bottom of recipes...it will refer you...type in search...roasting lid baking method for sourdough!  She has some nice videos.


Sylvia 

oleteeth's picture
oleteeth

Thanks Sylvia.


Mitchell

oleteeth's picture
oleteeth

Sylvia,


I tried your recipe 2X. The first time, the bread was delicious but the crust looked looked too brown and was dull. I steamed it. The second result was a good looking crust but the dough was too heavy. I added more flour because the dough was too sticjkt. Is the dough supposed to be sticky?


Mitchell

SylviaH's picture
SylviaH

Mitchell, I followed Janedo recipe and advice and added more water...I went by the feel of the dough...it was a little sticky...the more hydration you have the larger the holes in the crumb...consistant results in bread making ...it takes practice....each and every step in the process of making your loaf of bread if changed will change your results!  Working with a sticky dough takes practice...there are some great videos here showing how to work with high hydration 'wet' doughs...also stretch and fold videos! In the Handbook 'bread basics' 'process & techniques>mixing & dough development...<videos here. 


Sylvia 

oleteeth's picture
oleteeth

Sylvia, Again thanks for your help.


Mitchell

SylviaH's picture
SylviaH

Mitchell, your welcome...I'll be going out of town tomorrow until Monday...hope all turns out yummy for you...check out Janedo's blog...we call her our French connection....just click on her name 'above' in this blog.  Very talented lady!  She will be very helpful answering any questions you have about the Baguette Monge! 


Sylvia