June 3, 2015 - 1:47am
Authentic artisan french baguette recipe?
ok so tomorrow iv decided to have a crack at making some proper french baguette's. Would much appreciate it if someone could provide me a a authentic artisan recipe and tips and tricks for the best outcome?
will post photos tomorrow.
Thanks
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There's a lot of info on baguettes, although it won't all apply depending what you mean by "proper french baguette" For example, many people here make sourdough baguettes whereas, at least as I understand it, the "standard" French method uses poolish.
the baguette would be the last bread that I would attempt as a learning loaf. But, hey, there's nothing wrong with jumping into the deep end of the pool so long as others are around to pull you out. So, rather than dissuade you, here is some information that will be helpful to you: Txfarmer's 36-hour baguette. That happens to be a sourdough formula but there is so much useful information in her post that you really, really need to read it.
Beyond that, let me second Arjon's sage advice to use the TFL Search tool. It's that little white box at the upper right-hand corner of every TFL page. Type in the terms you want to search for, such as baguette, click on the Search button, and you'll have reams of great information about the successes and failures and learnings of other people to draw on.
Best of luck.
Paul
...but the TXfarmer 36+ hour baguette is oceanic in depth when it comes to a deep end for beginners. It is a great recipe, but I'd suggest learning - as Arjon says - how to bake a poolish-based authentic baguette first then transitioning to non-authentic (but tastier) sourdough.
Where are you based? If you're in France, then no problem. Elsewhere it is very hard to make a truly authentic baguette because the flours are so different. Like the guys suggest, just take a look at a few of the forum threads - some spanning years - as some of the best bakers you'll encounter on TFL attempt to make authentic baguettes. It's not just about flour but also the challenge of mimicking the bakery process in a domestic oven. Great when you finally bake your first true baguettes, though.
If you're just starting out, how about going to the King Arthur Flour website instead? They have great step-by-step guides, with lots of tips from their own bakers, on making baguettes:
http://www.kingarthurflour.com/recipes/classic-baguettes-and-stuffed-baguettes-recipe
http://www.kingarthurflour.com/recipes/baguettes-recipe
http://www.kingarthurflour.com/blog/2011/07/13/baguettes-do-try-this-at-home/
And take a look at their YouTube channel. It has Hamelman himself taking viewers through KAF's baguette production cycle. It's packed full of tips from one of the great bakers and his team:
https://www.youtube.com/watch?v=masipMhrV5c&list=PLE2D447C3F9AAD68F&spfreload=10Thanks for the info guys i will post soon the outcome.
I am keen to have a crack at making that 36-hour baguette and compare the taste of the one i am making and that one.