The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Baguettes based on, Jeffrey Hamelman's Vermont Sourdough - Alfonso style.

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The Roadside Pi...

Baguettes based on, Jeffrey Hamelman's Vermont Sourdough - Alfonso style.

 

Four, Water, Salt, & "Levain" (wild natural Yeast) Plus time and temperature. 

 

 

The Roadside Pie King's picture
The Roadside Pi...

to the center stage.

The all-important, make-or-break end game! 

It's been a long day! 

Ambiant room tempature 72DF

The workflow

Levian build #1

The mother was used straight from the refrigerator unrefreshed.

7 Hrs.

Levian build #2

4 Hrs.

Bosch

Fermentolyse 30 min.

Mix 10 Minutes #1

Mix 5 Minutes #2

Room tempature bulk ferment 1 Hr.

Pre-shape rest for 20 MInutes

Shape

Cold retard 10 Hr.

Warmup while oven preheats

Slash

Bake Full steam at 475dF for 13 minutes

Purge oven

Bake dry for 10 minutes or until golden at 450dF

Cool down - oven off & door cracked

 

 

The Roadside Pie King's picture
The Roadside Pi...

The mallard effect color and oven spring are spot-on. That being said, the shaping and slashing are very wonky. (Out of practice) Overall grade is C-

CalBeachBaker's picture
CalBeachBaker

To me, one of the nice things about baking bread is that I'll bet they still taste great.

Electric or gas oven?

Tony

The Roadside Pie King's picture
The Roadside Pi...

When I move to Az. in a couple of weeks I will have to begin learning electricity. 

The Roadside Pie King's picture
The Roadside Pi...

I find I do better-shaping baguettes that have a little more weight than these. 400g and higher. These skinny sticks are hard!

Mini Oven's picture
Mini Oven

I think I can almost smell them!  

Benito's picture
Benito

These baguettes look delicious Will, you must be pleased.

Benny

The Roadside Pie King's picture
The Roadside Pi...

Why else? The perfect hero sandwich! 

I started another levain today. Let's see if I can get closer still to baguette nirvana! 

HeiHei29er's picture
HeiHei29er

They look great!

The Roadside Pie King's picture
The Roadside Pi...

I was careful about getting the length right this time to avoid compressing them into the 16X16 baking pan. 151/2-16" is an inch shorter than I prefer. However, at that length, I can bake all four in one pan. Fingers crossed for an even better finish! 

HeiHei29er's picture
HeiHei29er

I keep saying I need to take the baguette plunge and keep putting it off.  You’re inspiring me to move it to the top of the bake list for this weekend!

The Roadside Pie King's picture
The Roadside Pi...

Any Idea what formula you will use? 

 

 

 

HeiHei29er's picture
HeiHei29er

Digging into which formula this morning. 

The Roadside Pie King's picture
The Roadside Pi...

You will find many variations of it on TFL. This week I am exercising my starter (Slow-Mo)  Next I will be yet again revisiting this formula. 

Traditional Baguettes