Back from Paris: Hungry for baguette de tradition!
I'm just back from some amazing days in the French capitol. It was perfect: Glorious sunshine, mild weather, the most inspiring autumn colours on trees along the Seine, and the baguettes, my god! the baguettes!
For some reason or other, I'm mostly a whole wheat loaf kind of person, but now I'm really up for trying my hands at some baguettes. In Paris, I often had baguettes de tradition. I don't speak French, but I sort of figured that the baguettes were made from a "fixed" or prescribed recipe. Does anyone actually know the French baguette de tradition recipe? Metric or bakers % would be amazing :) Are there any autolyse or kneading "instructions" to go with the "traditional" recipe?
Also, Hamelman give baguette recipes made from poolish, biga and pate fermentees. From your experience, which preferment gives the best result? I initially thought that baguettes and poolish go hand in hand.
Thanks in advance :)