The Baguette Bake-off

Why not lets do a contest!

  • 350g size or 60 g petite bags
  • 270 flour (type 55 if you got it)
  • 45 grams corn flour (fine mill)
  • 2gram yeast (optional if you think your levain is forte!)
  • 5grams salt
  • 40 pre-fermented dough or if you like adjust this mess to a levain baguette, we retarded the shaped breads over night 12 hours!

happy baking if your sad, well get to the oven and jump in!
Jeremy

250 comments

OK. I spent some time contemplating whether I'm thickskinned enough to post this as this qualifies as a DUD.

Timing wasn't right, and for once my bottom didn't brown [size=9](could it be I was trying to bake on parchment for the 1st time?)[/size] I'm not going to reveal the formula because some people will be ever puzzled why I use it. [size=7](what can I say, I'm a rebel without a cause and thickskinned too)[/size]

Edible. For lunch.

The Cat shall not see this.

[img]http://www.sourdough.com.au/gallery/d/5069-2/baguette4.jpg[/img]


You had a lot of courage, I usually just dump them in the trash!
The pic was nice too!Being the artist that I am I love to sometimes try classics, like copying Van Gogh and making it a Picasso!

Good show!

J

[/quote]The Cat shall not see this.[quote]
What did the cat do now?By the way what was in that cup. looks comforting!Not the cat right?

J

Wink

[/quote]

Here's the crumb:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/baguettepizzadough2.jpg[/img]

Closed crumb, due to the large whack of olive oil? But light with a thin crust and crunchy. For eating not competing.

What's with brick ovens in OZ?

Mick

Sour sticks? What sort of formula and flour?

J

I hear ya. 3 sticks proving................

Ooo...wood-burning stove baking! One of the top things I want to do before I die.


OK, just to show I'm nearly human again:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/baguettepizzadough.jpg[/img]

I knocked up my sourdough version of Carol Field's pizza dough this morning, ran up a pizza for Sue's lunch because there's been a good bread famine here in the last few weeks, and made three 200g baguettes with the leftover dough.

Crumb to follow.

Mick

Now that is porn, you see Dom I told you he still had it, and imagine pizza dough, waiting for that girl from KL to do us some sticks!

The beat goes on, hey Mick what about we open a wood burning stove in Oz, meet you there in 2007? Whose still going?

J

I did this last one as a sour poolish, just inoculated with starter, I think if your looking for a pure levain baguette, it will most definitley have a chewier character, unless you cheat a bit and drop a bit of yeast for some push, depends on how you feel about it?

Any ideas out there folks?

Jeremy

You jest Dom, TP is back and well Mick I am sure has something up his sleeve! I am at work too, but will be free in Vermont with Jeffrey Hamelmans class, YES!

Jeremy

you could ask the great man what he would do for a 100% sourdough baguette.

I think that the recipes in 'Bread' for baguettes all use a yeast poolish

d


[quote]
That's my idea of the PERFECT breakfast!
[/quote]
Don't know if my doctor would agree, gonna have some cereal today!

Jeremy

lovely Jeremy!
You are way out in front in this contest.
I am back at work, so will have to cut back on the baking.
Will have another go on the weekend

perhaps Mick will have another try now that he is back on the planet

cheers
Dom


Oh Jeremy,

That's my idea of the PERFECT breakfast!

Carol

Welcome Back TP!

Gorgeous! Gorgeous! Gorgeous!

I wanna play again!!

Had a lot of problems with the darn 'puter! Still not very stable.


I think this maybe the never ending baguette contest, just had mine with brie, salami and prosciutto for brekkie, only had a piece though, the rest was knocked down by morning guests! Think I will start a Miche or some other bread post! After my Hamelman class I will be sure to have some interesting posts regarding some new skills and hopefully some formulas!

Jeremy

Baguette with poolish, analysis: Made a larger loaf, good activity,actually, I left the dough out four 4 hours of fermenting, went to a restaurant and intended to use the dough just as a ferment in a new batch of baguette! Came back decided to just shape and retard for about 6 hours.This morning at 4 the alarm got me out of bed and I removed the bread while stoking the oven(no I don't have an Alan Scott!) I started to let the breead warm up a bit, since I have been finding that with Fall temps dipping to 7c at night, and the fridge I just bought is so damned good it's a bit cold
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1576.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1577.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1580.jpg[/img]

Who's next!

[quote="Jeremy"]
... this is the never ending baguette thread!
[/quote]

It already has more than 180 posts and over 3000 views!

Still waiting for Poets baguettes though!

Razz

Razz

Razz

I had a message to say TP's modem has blown up in a thunderstorm, but hopes to replace it in the next day or two.

great looking loaves Jeremy!

very impressive.

(have baked another DL formula this morning. Reasonably happy, but still cracking at the base. Doh!)

cheers
Dom


Hi Dom, thanks, just started feeding the poolish )um levain poolish? Getting weird)
Can't imagine why your all having this cracking!
Well tomorrow will see another, this is the never ending baguette thread!

Jeremy

Ok here is the latest, going to try a formula we did in school for a poolish baguette with sour as the progenerator? lets see?

Here is a sour version, nice taste, a little too small so I will make a pain Parisien size 750g these were 250g, should of made 280g it's been so long!
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1573.jpg[/img]
The crumb is fine, they are chewy but have a sourish sweet flavor, great with butter!I used half plain flour and half bread flour!

[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1570.jpg[/img]
Onward and upward!

Jeremy
P.S. Where is TP?

Thanks Jeremy,

I'm turning the same dough into rolls to take to an end-of-Ramadan feast tomorrow!! I could never be a Muslim ... my stomach would get the better of me quick smart!

Carol.

Hi Dom, crumb looks good, perhaps your over shaping the baguette, that is the reason for the cracks?
i think TP said the recipe was on page 5 of this thread?
I am baking today another formula from a book from France I got when I was in school, it's from Ferrandi a technical school in Paris! I just fidgeted the numbers to fit it into a sourdough baguette. Will also make a country sourdough from the same book, will post!

Jeremy
Psssst Carol good work on all your doughs, your a quickl learner and I like the hands on approach!

Carla,

those baguettes look like they would be fantastic with a wintry soup!
I haven't been tempted to try wholemeal baguettes yet - I am still stuck on the classic white ones...

Jeremy - which formula did you mean, you have posted several...

This was yesterday, or the day before's baguette (losing track). I wasn't game to show you the outside appearance, as I managed to overcook them, and they split along the base. But the crumb...

[img]http://www.sourdough.com.au/gallery/d/5065-1/DSCN1583.JPG[/img]

This was Dan Lepard's formula again. I followed Mick's lead in using the formula without adjusting for the increased hydration starter.
I am not sure that it was that that made the difference to the crumb. It was a warm day (high 20s), and the starter and dough were considerably more lively than previous iterations. Perhaps there is something to Jack's fixation with proving at 30C after all

Wink

It feels as though I am getting closer, but I am going to need lots of practice

cheers
Dom


So - finally I tried to bake some new baguettes too for you!

This is the result with 70% Konini whole wheat and 30% white supermarket flour.

[img]http://www.sourdough.com.au/gallery/d/5063-1/DSCN1891F.jpg[/img]

[quote="Maedi"]
Bianchifan, can you please try not to swear. I'd like to keep the forum super cleani
[/quote]

super clean? What's that?
I've deleted something above..when writing it I was , excuse me please, quite pissed on, have had lots of trouble..
Diskcrash and later my digital camera followed

Twisted Evil

[img]http://www.cosgan.de/images/smilie/ekelig/n025.gif[/img]

TP, have baked two baguettes yesterday.
Crust total ok, form a little bit too flat, dough semms to be overkneaded.
crumb, catastrophycally, puhh.. It pictured like those from Teresa but the texture/consistence? Like a rubber sponge, though and elastic,
I must ride to Paris and take some lesson

Very Happy

Very Happy

Dom why not try my formula?
I think if you dilute the leaven it may be easier to mix in to the dough?
Jeremy

I had a go at Jack?s new recipe yesterday, baked this morning (pictures up a couple of posts).

Previously when I had tried his ?intensive mixing? instructions my food processor protested, but managed to whizz the dough as long as I did it in little bursts.
This time it refused point blank to cooperate, and the blade just would not turn in the sticky goop.
(My food processor is a Magimix compact 3100 ? a beautiful and versatile little machine that does lots of other things well ? just not Jack?s dough!)

So I fished out the dough and attempted to do it by hand. The main problem, as Jack highlighted, was that the firm starter has a tendency to remain separate from the rest of the dough. It took a good 5 minutes of sticky kneading by hand to get the dough at least even in texture. I then used Dan Lepard?s short kneads, alternating with 10 minute rests over about another 30 minutes. The dough at the end was very soft and well developed.

I let it rest on the bench, though a bit longer than Jack?s hour. At the end of an hour a slash in the dough didn?t show much activity, so it got a bit over another hour. (NB the bench proof was at room temp, which was about 18C yesterday). Then as instructed it was shaped, couched and retarded overnight. Baked from cold this morning.

The result:

[img]http://www.sourdough.com.au/gallery/d/5012-1/DSCN1552.JPG[/img]

close but no cigar...

conclusions
1. My food processor is just not up to a Chorleywood/Lang mix, so I am going to have to look at alternative techniques
2. Manual kneads don't have the same effect as the intensive mix. As I understand it, the rapid mixing creates lots of tiny air pockets, which anticipate, and eliminate the need for some of the usual bulk fermentation.
3. My shaping still needs some work

what next?
I am going to try Dan Lepard's formula again, to see if I can get something looking as good as Mick's.

cheers
Dom


[img]http://sourdough.com.au/gallery/d/4993-3/100_2874.JPG[/img]
[img]http://www.sourdough.com.au/gallery/d/4996-3/100_2876.JPG[/img]
[img]http://www.sourdough.com.au/gallery/d/4999-3/100_2877.JPG[/img]
[img]http://www.sourdough.com.au/gallery/d/5002-3/100_2875.JPG[/img]

My pictures of my dough high hydration dough using 385 grams of water to 500 grams of flour used my hands and kept dipping them into a bowl of
water using a plastic scraper helped was fun.
Normbake

Thanks Dom
I was using a small sharp knife so wasn't cutting though the dough more like tearing it. Yes I made a high hydration dough too last nite and what an experience (385 grams of water to 500 grams of flour) I kneaded it with wet hands and a plastic scaper which seemed to work better as long as u kept your hands wet as dough stuck to everything. I also used a stiff starter
Yep I got the idea of J Lang while reading this forum.
I will post a couple of pics in a min
Normbake

Slashing baguettes

I have modified my technique since I started in this thread. Jeffrey Hamelman describes slashes longitudinally along the dough. They are angled at 30 degrees to cut a flap rather than vertically to make a gash. Each slash overlaps the previous one by a small amount.

here is this morning's attempt

[img]http://www.sourdough.com.au/gallery/d/4986-1/DSCN1547.JPG[/img]

which, baked, resulted in

[img]http://www.sourdough.com.au/gallery/d/4988-1/DSCN1548.JPG[/img]

They weren't completely successful. Both baguettes bulged at one end, with one exploding open the grignes, and the other bursting underneath (see the python's eye effect below). I suspect that this is to do with imperfect shaping technique (I can hear chembake tut- tutting in the background)

[img]http://www.sourdough.com.au/gallery/d/4990-1/DSCN1550.JPG[/img]

this was Jack Lang's formula. More about my experience with that soon.

cheers
Dom


TP, take your sourdough with you and bake on the road like Graham!

Jeremy

Some more baguettes using 350 grams strong wallaby flour and 150 white wings plain flour and 360 grams water this is improving my slashing skills doing this bread
Normbake
[img]http://www.sourdough.com.au/gallery/d/4971-3/100_2866.JPG[/img]

[img]http://sourdough.com.au/gallery/d/4974-3/100_2869.JPG[/img]

[img]http://sourdough.com.au/gallery/d/4977-3/100_2871.JPG[/img]

I also added 40 grams of rye flour in that and the starter had rye in it as well.

Razz

Certianly an addictive and enjoyable hobby doing this bread
Normbake

Markus...are you doing this to build up the suspense? Just as well...your next try is in 3 days' time. I'll be MIA.

Cool


[quote="Jeremy"]
.. we had some VIP's in our presence, the eyes of bread are upon us!

Jeremy
[/quote]

Indeed. How can we but move on to better baguettes?

Soon, we'll have to rename the thread 'The [u]Great[/u] Baguettes Bake-Off'!


Maybe a different contest? New thread?New bread?

Jeremy

Hmm...let's tackle this to our heart's content first.

Smile


Insatiable baguette!

Ta!
J

..deleted

SO I couod only bake some food for my beo

Very Happy

horrible!

Next try in about 3 days..

Bianchifan, can you please try not to swear. I'd like to keep the forum super clean.

Thanks Markus
Maedi

[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1559.jpg[/img]
My lastest, good taster, some nice holiness.
Analysis:
1.retarded and popped right into the oven, don't get much spring!(nature of levain)
2.Could shape more like a batard or larger sized baguette.
3.Better if made all in one day's bake.

What next, will try again....
keep the thread going, we had some VIP's in our presence, the eyes of bread are upon us!

Jeremy

Do you take the temp of the dough after processing it?

Jeremy

only by finger.

Yeah I stopped doing the thermometer probing and note writing after school, would be smart to pick it back up though, typical Chef, touch, feel, taste and smell, gotta get my bakers instincts back!

Baguettes just came out, will snap a shot later, not worthy I think!
Back to the drawing board!

Jeremy

TP,

the last baguettes that I posted didn't crack along the bottom.
I am not sure what did it, as I have made a few changes.
I improved the seal of the base, working to make sure that it was linear, and reducing the flour on the bench so that the edges stuck together better. Then the baguettes were elongated a bit more by rolling than just folding, which seems to make the seam almost disappear.
I have also tried to make sure that the seam is straight down when baked.

The last two batches didn't crack along the base.
This evening's bake (J Hamelman's pain au levain) cracked along the top (spoiling the grignes). I wasn't going to post a picture of it, as it isn't as good as I can do. Will see what the crumb is like in the morning. Probably needed to slash a little deeper.

Jack - thanks for your very detailed explanation of my quick questions. I am learning a huge amount from this thread.
I have always incorporated stiffer levains by breaking them up in the water before adding flour. I wonder whether that would work (ie holding back some of the water from the premix to 'dissolve' the levain.)
I have a batch of your ultra-stiff (Jermey control yourself) starter maturing, and will have a go at the rest of the recipe tomorrow (if I can find a new battery for my scales!)

Dan - thanks, great to see you back down under (even virtually)

cheers
Dom


Yes it can be reduced. I find it hard to handle very small quantities. I suspect the Vit C can be omitted altogether if the flour is not spanking fresh - 0.1g in 400g is in the noise. As I understand the postulated mechanism the atmospheric oxygen will have the same effect if the flour is not fresh milled.

I suspect the reddish crust is from the overnight retardation.

Hi Jack,Dan,
we did an experiment while in French baking at the French Culinary Institute where we purposely overmixed the dough too see how well white loaf bread, like wonder bread is treated, it was overheated and a satin white,horrible thing! In Whitley's book he talks abou Vitamin C and additives as well I remember my brother telling me the French bakers he worked in California with mostly used the vitamin c in baguettes primarily.How long does it take to mix in the food processor and do you use a metal blade or plastic one? I rid myself of my machine, no space in a NY aprtment as well being a chef I use my hands and knives, trying to slow down my process!

Jeremy
P.S. have some baguettes on in the oven, dunno intimidated now, see the mess I started!

Doesn't matter which blade. I use the metal blade, but I expect the plastic one would give the machine an easier time.
It takes 90 sec for a 1kg batch, if the machine doesn't overheat and cut out first.

You need to be careful about the dough geting trapped between the spindle cover and the blade, and gumming up the works. Incidently that extremely overworked dough from round the spindle is just like rubbery plastic.

Cauvain describes an energy input of 11 Wh/kg for a temperature rise of 12-14C.

My food processor has a 650W motor, 90*650/3600 = 16.25 Wh/kg. Allowing for some inefficiencies, that is in the right area.