The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Now for something completely different - Commercial yeast baguettes

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

Now for something completely different - Commercial yeast baguettes

Based on "The Philippe Gosselin baguette". Will falzon style.

Today's formula is 100% AP flour (how boring) I have been known to add 10% semolina flour to the mix. The addition of non-traditional barley malt gives a pleasing caramelized color. At least it has in the passed. Enjoy the photo montage of the bake in real time! 

Today's formula is 100% AP flour (how boring) I have been known to add 10% semolina flour to the mix. The addition of non-traditional barley malt gives a pleasing caramelized color. At least it has in the passed. Enjoy the photo montage of the bake in real time! 

Work flow

1. Flour, 90% of the water, and the barley malt, quick mix in the bosch. Rest for 30 minutes

2. add the yeast and mix in for 1 minute

3. add the salt, and the remaining 10% water. Mix on speed # 1 until it looks just right. 

4. move to the oiled proofing container, and bulk ferment for about 1 Hr. until the dough expands by half. 

5. Scale divide, preshape

6. Rest the preshaped dough balls (5) for 20 minutes

7. Shape the baguettes

8 cold-proof overnight 12 hrs.

9. Pre-heat oven 550F & get some steam going

10. Slash

11. Spray with water and add seeds (if using)

12. load into the oven and lower temp to 475F bake 14 minutes

13. remove steam finish at 450F with convection until golden (about 10 more minutes)

 

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

I ran into some trouble. The one extra stick had to be fitted in the proofing pan. I ran out of parchment an integral part of the makeshift couche. Now I have to run to the store, I will need parchment for the baking. 

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

Number 1

Notes - 

1. Slightly over-proofed. These are at full proof after 12 Hr. Baking at 3/4 proof is my preference. 

2. Sloppy scoring. Practice and muscle memory will take care of this in time. 

Final thoughts.

These started with 335g of raw dough each. I was hoping that would net a 10oz. baguette. They are all just under 10 oz. easy fix not a fault at all.

Grade B-

HeiHei29er's picture
HeiHei29er

Very nice and look great!  I like the size of these compared to mine.  How long is your shaped dough?

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

File this under the grass is always greener. Smile...

My modus operandi in the past was to bake three or four in a 1/2 sheet pan. This gave me a max size of 17". Now I am using this 16X16 pizza pan and I can bake five on one tray. The trade-off is 1" My new size is 16".What size are yours? 

Gmbryant's picture
Gmbryant

Hi, I'm curious if you put the baguettes on a cold baking pan straight into the oven... No pizza stone involved?

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

This is my end-game modus Operandi About one hour before bake-off the oven is pre-heated all the way up. 550F. At 30 minutes to bake off I add 2 cups of boiling (microwaved) water to the scorching hot broiler pan that lives at the bottom of my oven. At this point, I remove the cold baguette pan from the refrigerator to begin the scoring/seeding process. when they are already I microwave an additional 1 cup of water and spray down the baguettes with clean fresh water. The tray is loaded into the oven onto a 1/4" thick 16"round pizza steel that lives on the bottom rack. I add the additional cup of water and close the door. 

 This part is a bit subjective, depending on how efficient I was at loading the baguettes I either keep the temp. at 550F for the first part of the bake, or if I feel not much heat was lost I lower the temp to 475F So, to answer your questions a relatively cold pan, on to a scorching hot pizza steel. 

Gmbryant's picture
Gmbryant

Well it certainly get results. Thanks for the details.

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

As luck would have it we are nearing the final countdown for bake #2 of these Phillip Gosselin baguettes. T Minus 1 Hr. until bake off! 

 

HeiHei29er's picture
HeiHei29er

Classic!  😁

Same on length.  Just under the width of a sheet pan.  Right about 16”.  The longer of the two was probably closer to 17”.

Isand66's picture
Isand66

Beautiful shaping and nothing wrong with that crumb!

JonJ's picture
JonJ

Been enjoying your series of bakes. Looks like you've got the shaping waxed, beautiful!

-Jon

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

As for having the shaping down pat. It is not the first time. Extended breaks from shaping Baguettes, at least for me require relearning. Stay tuned, there will be a second bake of this formula to dial in the cold-proof timing. Soon, but not yet.