The Mad Baker: Baguettes

[vfem]

Ok last time I made these the deflated and I had FLAT baguettes, I was so bummed.

So I'm taking another crack at these today. The loaf is shaped and resting while I preheat the oven, so we'll see how it turns out this time!

 

[vfem]

I'm so pleased, it came out perfect!

 

[caspernc]

Is that a bite taken out of that bread?????? I think it is!!! Was it good??? I think it was, was it????? LOLLLLLLLL

 

[vfem]

I needed a snack while I turned on the camera, that was a long wait to take that picture... I needed it to sustain me!

 

[TheRealTimShady]

i'm so sorry to be the bearer of bad news, but that is almost a batard, not a baguette. my wife had to correct it for me as she grew up in france.

i'm gonna chime in with this. http://www.kingarthurflour.com/blog/2011/07/13/baguettes-do-try-this-at-home/ best baguette recipe i've ever had

this is my best attempt

 

[bigmike&nan]

Thanks for reposting this. Labor Day week I bought a whole filet mignon and broke it down into three parcels: tonight we are roasting one of them in a cast iron pan on a raft of cut up carrots and celery. I have ONE baguette in the freezer and will thin slice some of the leftover roasted filet and have it on a hunk of the baguette... HMMMMMM BABY !!

 

[vfem]

Whatever the bread is called, the husband went NUTS over it last night. Must be the best I ever baked as he asked me if I picked it up in town at 'stick boy' (a fabulous bakery here). When I said, "No honey, I just pulled it out of the oven." He jumped off the couch, ripped the bread in half and went to town on it!!!

He asked me to do it again this week so he could bring a loaf to work for his crew.

Unfortunately we're out of yeast until I have grocery money again... so probably won't be until next week.

I truly hope to have more time to try more baking ideas soon, as its slowly cooling down... I'll be keeping my oven fired up again until next spring!!!!

 

[KenK]

Batard, baguette, boule, etc. are just shapes. vfem, next time spray your loaf very well with a spray bottle of water immediately before baking and see what you think of the difference.

I don't spray the oven, I put a small skillet on the floor of the oven and let it preheat with the oven, and right when I put the bread in pour a cup of water into the hot skillet to generate steam.

Also, consider a preferment. I did for a long time but ultimately decided it was not worth doing for me. What you could do is divide your water and flour in half, mix one half the night before with just a pinch of yeast and give it a quick knead and let sit on the counter overnight. The next morning, cut that hunk of dough up into thumb size pieces and mix and knead into the rest of the flour, water, salt and yeast.

The King Arthur recipe is the same concept but they just use more of the water and less of the flour for the preferment.

As long as you keep your hydration level at 67-68%, for the final dough, you can't hardly go wrong. I use a 2/3s ratio myself to keep it simple. For every 3 ounces of flour I use 2 ounces of water.

 

[vfem]

Quote:
Oh Ken, I did spray the loaf with some water and it did awesome! The loaf looks VERY light because of the lighting in the photo, but it's actually really dark and the crust had an AWESOME crunch!

I think I will mix the yeast and water the night before like you suggested for sure though... so will try again next week!

 

[bigmike&nan]

Great input from KenK as usual !!

Might I suggest if you have a Costco or Sam's Club membership buying a BAG of yeast - a one pound bag costs about $6.00. I have a jar from yeast I bought in the store that was like $8.00 - I just pour some from the bag into the jar and put the remainder of the bag in a zippered freezer bag and store on the door of my freezer. It lasts AGES... We also mix some sugar and 2-3 Tbls yeast in warm water and flush that down the toilet to keep our septic tank happy - beats buying that RidX stuff...


Love me some fresh bread.... Off to break that last baguette outta the freezer !!