March 18, 2011 - 9:33am
French bread
I have yet to make a good french baguette bread, I have tried a few recipes here but not have any success. I use a program to calculate the percentges, can someone tell me what would be a good hydration percent for a french bread, so rather than go by cups I would rather go by weights. my pizza doughs always come out good when I weigh the flour & water at 65%.
Chet
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I believe typical baguettes weigh in at about 65-66% hydration. I use the Anis formula which calls for a 75% hydration dough.
Search for the Anis formula and try it with overnight retarding, it makes great baguettes. Also Hamelmans poolish baguettes from Bread are pretty good too.
Of the baggs you've made what were the results? Rough handling during shaping is the most common problem.
Jim
http://www.flournwater.com/food_015.htm