and they sang ! 1st ever french baguettes
I began with the no knead recipe in Hamelman's Bread. I then had to stop and retard it because I got sick. It ended up being iin the fridge for 45 hours. I got it out this AM and it had filled to the top the 5 qt bucket ! I gently removed it from the container , preshaped, rested, final shape . Then had the oven and stone and iron skillet all going at 500. I figured I was going to lose some heat trying to put ice cubes and boiling water and transfer loaves...well you know...the juggling act ! Actually it all went well. I need work on slashing. Need to be more aggresive. Also I think they probably over proofed...who knew that they would still have any oommph after that long in the fridge :) I lowered the temp to 480 and baked 18-20 min. They were 210 internal temp. I did 3 and then 2 since I was afraid my stone wouldn't hold them.
Anyway here are my first . They sang and sang...a full 10 min after I took them out. The taste is devine...and I have a terrible cold. Can hardly wait to taste them when I am well.
Those are pretty impressive for a first time baguette maker! It sounds like they were not harmed, and maybe enhanced, by your retarding them.
I suggest you read what Hamelman has to say about scoring baguettes and maybe look at my tutorial on scoring, including the videos.
Looking forward to your future baguettes. You are certainly off to a terrific start!
David
It was with great trepidation that I attempted these . I have watched your video LOTS ! It is as you pointed out so well in one of your posts...I just need to make 1000 baguettes to get it right. They were pretty soft, I did the 75 % hydration and also I think they were slightly over -proofed. I had a hard time also doing the tight shaping. Have watched videos for that too LOL. But that all said, I think they look pretty good too and they taste quite good...at least to my poor sick palate. Just had several slices with chicken soup. So I will keep trying. Thank you for the inspiration you and others provide here. This old dog is learning lots of new tricks. Caroline
But, with chicken soup, you need either rye toast rubbed with a clove of garlic or challah, broken into pieces into the bowl of soup. With a cold, the challah would be better. It is broader spectrum than the chicken soup alone. The rye bread is more to prevent the cold. That's my prescription.
Hope you feel better soon!
David
Actually I did have Challah, but it was for breakfast as toast ! It is all gone...the last of this. You can send me some with the soup...I'm waiting...c
Hi, Caroline.
Well! Those magnificent challot tell me one cannot attribute the baguettes to beginner's luck!
David
I have been baking regular kneadable yeast doughs for over 30 years but am still a complete novice with the wet doughs. Thank you for giving me the confidence to try them. W/o the info on this site I never would have done it.
Now I am feeling worse by the hour...is the soup on the way? c
The soup got seized by Homeland Security. They would only allow 3 ounces, and it had to be in a ziploc bag! I tried to explain it was medicine, but they wanted to see the prescription. I offerred to write out the recipe and sign it with my medical license number and everything.
<sigh>
I found this package on the front porch this AM and it had a container of soup inside and I ate it and now I feel great....hmmm...and you say it did't come from you ?? Well anyhow I am on the mend. My hubby just made me a sandwich on a freshly recrisped bagutte and it was yum. If a girl can't get well with that kind of care then there is something really wrong.
Nice to have so many folks on this forum with a sense of humor...that post this AM has set off everyone !! Have a great baking weekend. c