Now for something completely different - Commercial yeast baguettes
Based on "The Philippe Gosselin baguette". Will falzon style.
Today's formula is 100% AP flour (how boring) I have been known to add 10% semolina flour to the mix. The addition of non-traditional barley malt gives a pleasing caramelized color. At least it has in the passed. Enjoy the photo montage of the bake in real time!
Today's formula is 100% AP flour (how boring) I have been known to add 10% semolina flour to the mix. The addition of non-traditional barley malt gives a pleasing caramelized color. At least it has in the passed. Enjoy the photo montage of the bake in real time!
Work flow
1. Flour, 90% of the water, and the barley malt, quick mix in the bosch. Rest for 30 minutes
2. add the yeast and mix in for 1 minute
3. add the salt, and the remaining 10% water. Mix on speed # 1 until it looks just right.
4. move to the oiled proofing container, and bulk ferment for about 1 Hr. until the dough expands by half.
5. Scale divide, preshape
6. Rest the preshaped dough balls (5) for 20 minutes
7. Shape the baguettes
8 cold-proof overnight 12 hrs.
9. Pre-heat oven 550F & get some steam going
10. Slash
11. Spray with water and add seeds (if using)
12. load into the oven and lower temp to 475F bake 14 minutes
13. remove steam finish at 450F with convection until golden (about 10 more minutes)