Very pleased. YW levain 80g . T 65 flour requires a lower hydration . First batch was 62.5 % I lowered to 60% and it’s perfect.
More YW refreshing and will do another batch Sunday. I use my steel and my largest 100 yr old Granite Roaster lid to create a cloche for the first 15 min at 460°. Remove finish for 10 min.
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Those are lovely baguettes, the crust looks amazing...would make a delicious deli style sandwich or good just with some aged cheese and wine!
They are excellent. The crust shards fly off just as they should when cutting or biting into the loaf. And they sing as they cool.
The dough today has 10% semolina replacing the T65 . I love the creamy color.
My couche has been folded and stored in the refrigerator these past 2 yrs. I last used it for the baguettes with T 85. It’s covered with the dusting. It’s amazing how much light brown bran/ germ there is in that flour. I had forgotten. I will try it again when this is gone.
Appreciate your comments. c
These sound and look great. How did the crumb turn out?
I need to make a YW starter soon. Haven’t used one in a while.
Best,
Ian
Haha. We tore into one before the requisite photo. Still barely cool enough to touch. Slathered with melted butter we devoured a whole loaf.
I’ll get better pics today. 😂
Nicely done Caroline, they sound and look delightful.
Benny
They taste delicious. My son , the Chef, said these are the best he’s tasted. My husband , who’s eaten breads in France when we cycled there, said they are every bit as good as France . I’m amazed how much easier it all is now and I’m using the same formula as 2 yrs ago. 🤷
You are 100% correct. These would have been perfect with the gumbo! Alternatively, perfect with roast beef, munster cheese, mayonnaise, and tomato! The perfect Brooklyn hero sandwich bread!
These look so delicious! Makes me want to bake some!
They are definitely delicious. My shaping was better on these than it went today. The dough was so soft . I tampered with the formula for today’s and should have left it alone! I’ll learn 😳😊
Would love to get tips from you . Your bakes are incredible. 🙏
I don’t have many tips on baguettes! Despite years of trying, starting with a baguette class with Jeffrey Hamelman back in 2008 or 2009, baguettes continue to be really challenging! Maybe that’s why they have baguette competitions in France….
And then, baguettes are a loss leader for bakeries, as I understand it. The amount of learning, labor etc required can’t justify the $3 price tag. But there is something about baguettes that is irresistible.
I just posted batch 3. Couldn’t have been more surprised! They weren’t very pretty outside but the crumb and flavor and how incredibly crisp they are makes them a huge success.
I’m going to stick with this formula . I threw away all my other notes from other bakes I have tried or was thinking of trying. We 2 can only eat so much so it will be 1-2x a month and that’s all the experience I’ll get.
We only have one bakery in the area that does breads. Their baguettes are $4.50 and their boules are $ 8.50. They look pretty but aren’t like homemade. They do a huge business though and supply numerous businesses outside of our area. They have 2 local cafes as well as a huge farm .
Season’s Yield. https://seasonsyieldfarm.com/
Miss the formula for these beautiful baguettes?
Will F.
400g T65
7g salt
3/8 tsp ADY
40g levain ( I use apple yeast water and bread flour)
264g water
Mix til all moist. Rest 30 min. Bowl folds every 30 min x 3 = 90 min. Approximately
Retard overnight.
Preshape cold dough 3 loaves. Rest 30 min
Final shape rise 45 min
Chill 15 min
Score
Bake preheated oven 475 °
I bake with a cover over preheated steel.
Covered 15 min Uncovered 10 min
I double the formula and bake 2 at a time. I leave the unbaked in the fridge while waiting . I used 100 g of yeast water as a substitute for plain water in the doubled batch .
Let me know if this is clear. The T 65 takes less water than bread flour. Adjust accordingly.
It is very clear. The hydration is one that would be condusive to baguette shaping practice. I miss that exercise. I think it's time to have some fun! My shaping at times has been nothing less than stellar! Most times it's is approaching average.
The difference in flour is a big issue. The crumb difference is significant between a low vs high hydration. Have fun!
Hi, I really like your breads, especially the type of crumb you manage to bake. I have an Arhy sourdough starter kit that I bought on Amazon, and I've baked round and long loaves. How do you manage to give them such professional baguette shapes?