The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

T80 baguettes

trailrunner's picture
trailrunner

T80 baguettes

Had to wait for the flour which was in a shipping container on its way from France. Worth the wait! Gorgeous flour with flecks of brown . Same formula as before. Absolutely lovely to work with and great flavor and crumb. These are 20% Semola . 

White Bean Marcella soup beans from Rancho Gordo, worth the price they are incredibly tasty with baggie

 

Comments

Benito's picture
Benito

I like the organic bloom in your baguettes without scoring.  There’s a baker on IG who does gorgeous baguettes the same way.  Your soup would make a wonderful dinner with the baguettes Caroline.

Benny

trailrunner's picture
trailrunner

I’m all about less is more! I was teaching my husband today to make these and his batch will be shaped and baked tomorrow… will be his first ever baguettes and he’s 75!! Stay tuned . Whose IG account did you see the organic shaped baguettes? c

Benito's picture
Benito

He’s a professional baker who teaches.  Look up wayne_caddy

Benny

trailrunner's picture
trailrunner

I will have a look . c

trailrunner's picture
trailrunner

He only has one where he might be indicating it’s his burstage style . He doesn’t do a bench rest or preshape but he gets the free shape by dusting all over with flour. I get the free forming on my boules by light flouring and not sealing the seam very well. Will give his method a try. He uses T80 a lot I’m glad to see and adds in some rye. I got a lot of ideas from his posts. Thank you for the direction. c

albacore's picture
albacore

Funnily enough, I was having a look through Wayne Caddy's posts a few days ago. He has some good ideas. One I borrowed and baked just the other day was to make a tangzhong with oat flour and oat milk (both home made in my case) and add it in to a 50% whole wheat dough at 8% oat flour. It turned out pretty well.

One trick I've learnt on IG is to scroll right down to the very beginning of a baker's posts and work my way back up, looking at any that interest me on the way; posters are usually more "verbose" (ie freer with info) when they start out!

Lance

trailrunner's picture
trailrunner

For the tip. I did scroll a ways down and used comments folks made to search out some other ideas I want to explore. 

The video I watched to shape the loaf for “ burstage” was a bust. Didn’t work at all so I will stick with my version which always works for me . That’s the beauty of looking at lots of ideas! 

I’ve never made oat milk or oat flour. I just make porridge and fold it in. Always more ideas than time . Thanks again will scroll down further. I had never been on Instagram ever before! 

albacore's picture
albacore

Well IG is certainly a diiferent world and it took me a long time to get "into" it. A lot of bakers here may diss it, but there's a great wealth of bread making info there (it's not just about open crumb pics) - I think Benny would agree.

It just takes a bit of time to find that info. Start by following a few bakers that look interesting to you - you can always poach some from other peoples follow lists!

Lance

Benito's picture
Benito

I totally agree with you Lance.  There are quite a few bakers who post gorgeous loaves of bread from whom you won’t learn anything.  On the other hand, there are also some bakers who do educate in many of their posts.  It just takes some time to find those helpful bakers who share useful information.  There are a lot of interesting ideas that one can get by looking at IG.

Benny

trailrunner's picture
trailrunner

Only one idea I can currently use and that is to feed my rye levain with the T80 and water. Retard 36 hrs for his best baguette. I will try that and then see what else might be out there. I am not a “ beautiful picture” kind of baker… it’s all about taste and if it looks great too then that’s a bonus! 

Thanks to both of you for the directions to IG . I will see what’s out there as I have time. c

Isand66's picture
Isand66

Your baggies look great and that soup must have tasted awesome.  
Best regards,

Ian

trailrunner's picture
trailrunner

Tasted great too! I love the Rancho Gordo beans . I got 7 kinds and so far have made 2 kinds. I freeze after cooking and then add different things to a qt. to make a meal. Hope you are doing well with these beautiful Fall days. c

garden full of pollinators!

Isand66's picture
Isand66

The weather has been rainy and chilly all week but finally a spring like day yesterday.  Your flowers remind me of all the fall cleanup ahead of me 😫.  My wife makes a tasty bean soup in the Instant Pot which looks similar so I’ll have to remind her it’s time to do it again 😀

trailrunner's picture
trailrunner

Tasted great too! I love the Rancho Gordo beans . I got 7 kinds and so far have made 2 kinds. I freeze after cooking and then add different things to a qt. to make a meal. Hope you are doing well with these beautiful Fall days. c

garden full of pollinators!