March 18, 2009 - 9:24pm
Crumb
I just started baking 3 months ago. i started with no-knead bread and have moved on to usingng recipes from THE BREAD BAKER'S APPRENTICE. I've been using a Kitchen Aid mixer to mix and knea I've done French Bead, Pain L"Ancienne, Pugliesse and Pain de Compagne. Everything I bake tastes delicous but I have never achieved the kind of crumb I see in the photographs (those great big holes). i'd appreciate any advice from you experienced bakers.
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I do use a scale and I've been using the mixer for only half the time recommended. I'll try hand kneading and see what happens. Thanks
I think this kind of crumb is achieved just as much in the shaping as it is in the hydration. Slightly higher hydration can make very dramatic holes. Long slow rises do help too.
When the dough has risen, try not to disturb the bubbles that have formed. IE: rather than "punching" it down, gently deflate the dough. Rather than pulling the dough unceremoniously out of the rising bowl onto the board, lay the bowl on its side and gently pour the dough out onto the board.
Take a look at this great video of baguette shaping and see how the fellow hardly disturbs the bubbles forming in the dough... even when he initially flattens the rectangle
http://www.youtube.com/watch?v=Idx4QJwcPHA
I like to treat the dough as if it is a wild animal: hold it firmly enough so it can't get away but gently enough that it won't be hurt. I find this easier to do with rounds than baguettes - I'm better at shaping rounds than I am at baguettes and loaves - still working on the baguettes.
-Elizabeth (I always hand knead; I don't own an electric mixer)
The video is EXCELLENT!
When I was in culinary school our Breads and Rolls teacher taught us how to make baguettes with a very uniform crumb. We degassed the dough throughly and as a result we had baguettes that had the texture of grocery store bread. Of course, the class was meant to teach uniformity for commercial production. I tried to be as light with my dough as I could and I always got marked down for uneven crumb. :) She did say my bread would be good for an artisan bakery ... but for the class standard it was marked down.
His technique is excellent and I am going to try that next time I make baguettes!
that was a great youtube video, ejm. thanks for posting that. i learned something valuable today! i haven't yet graduated into baguettes but will have a crack at it one day.