A try at baguettes, a la Bouabsa and SteveB
Hello,
SteveB (breadcetera.com) has made some beautiful baguettes, which I saw recently on his post:
http://www.thefreshloaf.com/node/20388/fun-baguettes [1]
http://www.breadcetera.com/?p=477 [2]
His baguettes are gorgeous...I wanted to see if I could replicate his result using the same flour he was using,
La Milanaise Organic Unbleached AP.
This was my schedule:
Actual | ||||
Room | Flour | Water | Time | |
Temp | Temp | Temp | Complete | |
70F | 70F | 85F | Hand mix dough | 10:30 AM |
Dough temperature | 77.2 | |||
Autolyse | 10:50 AM | |||
Hand work dough | 11:00 AM | |||
Hand mix +50g water | 11:15 AM | |||
70F | Bulk ferment 6-8 S&F's | 11:35 AM | ||
70F | Bulk ferment 6-8 S&F's | 11:55 AM | ||
70F | Bulk ferment 6-8 S&F's | 12:15 PM | ||
Retard in fridge 21hrs | 9:15 AM | |||
Back up 1hr for Daylight Svgs Time | 8:15 AM | |||
76F | Warm at room temp 1hr | 9:15 AM | ||
Divide & preshape | 9:30 AM | |||
Rest | 10:00 AM | |||
Shape | 10:15 AM | |||
76F | Proof | 11:00 AM |
Here are some pics:
A stretchy dough, after hand working (R. Bertinet's method), then after remaining 50g water mixed in (ultimately a 75% hydration dough)
After shaping, proofing, scoring (I did what I thought was a tighter pre-shape, and tried an extra roll when shaping, as the dough was soft.
I don't think I got the surface tension I needed and I had a hard time scoring the baguettes):
The bake (I messed up when loading the oven & the baguette at left only made it halfway onto the stone!
It slid off the stone down onto the steam pan below, so I left it there; there are some score marks evident on top...I guess it did a complete 360, then was a little hard on the landing!: :^)
Just tasting the baguette now...I'm enjoying it and am happy with the crumb.
Regards, breadsong