The Baguette Bake-off

Jeremy's picture
Jeremy

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

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37 users have voted.

Replies

Jeremy's picture
Jeremy 2006 October 16

Just folded the dough! Progress is rapid, will retard for four hours set my alarm and bake around 3:30 am, wish there was another day in the weekend, too much cycling!

Jeremy

Jeremy's picture
Jeremy 2006 November 17

Hey Dom,
Where do you find the time? I am so beat from work and well I think I love baguettes, but I am going to rye again, gonna do a TP bread with some weird hybrid flour triticale (wheat/rye) Gonna return to the baguette though, the battle isn't over yet!

Ta!
Jeremy

TeckPoh's picture
TeckPoh 2006 October 16

Hey! Jeremy! Can't race you on a bike (I don't cycle), so I'll have to race you here.

I'm using Jack's formula, but without the vitamin C and food processor. And, instead of 500 plain flour, I'm using 50g [b]rice flou[/b]r and 450g [b]cake flour[/b] (9.5% protein). I'm dialling in a formula to make a light and almost crunchy vietnamese french baguette. I whizzed the sticky dough with the hook of my Kenwood for 5 mins. I've just given it a 2nd short knead. One more knead, and 3 more fold and turns, and I'll form it and let it prove. Won't be baking till 8 hours down the road.

Jeremy's picture
Jeremy 2006 October 16

Machine! My hands were the machine! Well don't know! Feel intimidated now!
maybe I should just toss in the towel![img]http://i3.photobucket.com/albums/y85/jergra/CIMG1530.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1531.jpg[/img][img]http://i3.photobucket.com/albums/y85/jergra/CIMG1532.jpg[/img]

You got me on pins and needles!
Yikes!

bianchifan's picture
bianchifan 2006 October 26

[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 [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

celia's picture
celia 2007 March 12

Thanks for the kind words, Dom ! For some reason I can't see the image now either - did I do something wrong when posting ?

Cheers, Celia

TeckPoh's picture
TeckPoh 2006 October 16

[quote="SourDom"]
I don't know why those other pictures wouldn't have worked (I can see them).
[/quote]

I can see them too.

Maedi's picture
Maedi 2007 March 12

[quote="SourDom"]
PS Maedi is there a reason I can't see Celia's photo? - is it related to the new forum software (I have encountered it in other posts) - her photo looks like it is inserted in the post in the usual way.
[/quote]
SourDom and Ceila, I'd love to help. The code for your images is correct. The images in this thread that aren't showing are those hosted on danlepard.com. I am assuming that Dan's site doesn't allow 'hotlinking' which means images on his site can't be viewed [i]through[/i] other sites. You will have to host your images on another site such as [url=http://flickr.com]flick[color=#FF0080]r[/color][/url], [url=http://photobucket.com][color=#000000]photo[/color][color=#000080]b[/color][color=#000000]ucket[/color][/url] or our awesome [url=http://sourdough.com.au/gallery/][b][color=#333333]Sourdough.com.au Gallery[/color][/b][/url] (in personal albums).

Let me know how it goes
Maedi

TeckPoh's picture
TeckPoh 2006 October 16

[quote="Bill44"]
My pics were of some made a while ago,...
[/quote]

I thought so. So...are you going to make some fresh ones, Bill?

carla's picture
carla 2007 March 14

I cannot even load the pages there without letting firefox allow all sorts of things, so I won't post there. If a website has so many features that I cannot go there then I just stay away. Sad but true.

Maedi's picture
Maedi 2006 October 16

[size=24]"[/size]Forbidden
You don't have permission to access /uploads/1131624397/gallery_7620_135_8930.jpg on this server.[size=24]"[/size] is the page that greets me at eGullet. It's not a big deal.

BTW, I changed the threads title. If there is enough demand, we may see a 'Contests Forum'.

Maedi's picture
Maedi 2007 March 15

[quote="carla"]
I cannot even load the pages there without letting firefox allow all sorts of things, so I won't post there. If a website has so many features that I cannot go there then I just stay away. Sad but true.
[/quote]

Which website?

Bill44's picture
Bill44 2006 October 16

[quote="TeckPoh"]
[quote="Bill44"]My pics were of some made a while ago,...
[/quote]

I thought so. So...are you going to make some fresh ones, Bill?[/quote]
Yes, I've run out at the moment.

Jeremy's picture
Jeremy 2006 November 19

Made 3 breads yesterday, one of them a anis currant mountain loaf(Bouley bakery) was demolished at a local bistro where the chef, the owners wife and a customer knocked it out with cheese and wine till 12 midnight! No pics sorry!
A miche is also on the way later today, I am finding that keeping my levain at 125% and feeding it regularily has made my bread moister, more flavor and definition as well, so here is the levain baguett paysanne I made and we just got pics while having breakfast, with some under 40 cheese from Oz and some great goat cheese!
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1671.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1668.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1669.jpg[/img]

Ta!
Jeremy

donyeokl's picture
donyeokl 2006 October 16

[code]I'm using 50g rice flour and 450g cake flour (9.5% protein). I'm dialling in a formula to make a light and almost crunchy vietnamese french baguette.[/code]

TP,

You're doing a "Bahn Mi"?! Shouldn't it have more rice flour?

SourDom 2006 November 19

Fantastic looking baguette Jeremy! You are the sourdough bag king!!

It is interesting that your starter likes the more liquid refreshment. I have been mostly using a French-style levain at ~60% hydration in the last couple of weeks. I think that it works better for my sourdough, but the taste difference is too subtle for me to be sure.

Yesterday I baked the French country sourdough from Maggie Glezer (following in your footsteps from a week or two ago. Did you use regular wholemeal flour, or did you find some 85% extraction flour?). It was baked in a casserole, with enormous oven spring and superior crust, albeit slight dodgy slashing. I also made some of the best ciabatta that I have made so far (using the a l'ancienne formula - not sourdough unfortunately). Panettone is baking as I write.

cheers
Dom

carla's picture
carla 2007 March 16

[quote="Maedi"]
The images in this thread that aren't showing are those hosted on danlepard.com. I am assuming that Dan's site doesn't allow 'hotlinking' which means images on his site can't be viewed [i]through[/i] other sites.
[/quote]

danlepard.com

Jeremy's picture
Jeremy 2006 October 16

Update!
woke up at three cranked oven, bgettes were in slashes looked lousy!
Old lame, gonna toss it! Started to read the forum post when I realized!
AAAAAAAAAAAAHHHHHHHHHHHHHHH the bgettes!
They have a nice mahogany shine and are cooling and crackling!
Will post when they are cool and light is good!
take a crumb pic too!

TA!

Jeremy's picture
Jeremy 2006 October 16

Took a nap, exhausted, now were cranking oven for a show stopper(I hope! Baguettes weren't a prize winner!)
Thom Leonards French country miche!
Baguettes still in all are not great, will post when the light of day starts up, fall is here, be patient, slowly we rise!

As some one says!

Ta!

matthew 2006 November 20

Dom,

I just sift regular wholemeal flour as described in the recipe, we don't have the range of flours here in NZ that our Amercan and European friends seem to - though it sounds like we're better off than TP!

Matthew

carla's picture
carla 2006 October 26

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]

SourDom 2006 October 26

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

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

cheers
Dom

Jeremy's picture
Jeremy 2006 October 27

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!

Jeremy's picture
Jeremy 2006 October 16

Voila!
Tastes nice, looks like shite, but will give it another go!

[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1536.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1535.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1538.jpg[/img]
eats good!

Don't laugh!

Jeremy

Maedi's picture
Maedi 2006 October 16

You'll be unable to view it without some sort of java installed. It's available in widget form, you on Mac OS X 10.4 (Tiger) Jeremy?

Dad and I were just doing what you were, on that piece of paper (exept simpler), as we were making my first sourdough. (!)

Jeremy's picture
Jeremy 2006 October 16

Good show!
Wanna see results, hey my java is weirding out doesn't seem to b working?
Should I try getting new version? Where?mac version 10.4.8 to be exact!

Jeremy
P.S. you doing the red hen recipe?

SourYumMum's picture
SourYumMum 2006 October 27

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.

Jeremy's picture
Jeremy 2006 October 28

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?

jacklang 2006 October 28

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.

SourDom 2006 October 28

great looking loaves Jeremy!

very impressive.

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

cheers
Dom

TeckPoh's picture
TeckPoh 2006 October 17

I'm a firm contender for The Ugliest Baguette. These look overproved. Will take crumb pix tomorrow.

[img]http://www.sourdough.com.au/gallery/d/4863-2/baguettes.jpg[/img]

Jeremy's picture
Jeremy 2006 October 28

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

Jeremy's picture
Jeremy 2006 October 17

Strong assertive, how did they smell, taste?

want a bite! Slathered with butter and a piece of jambon or terrine de canard aux's abricot!

mmmmmJeremy delicieux!

TeckPoh's picture
TeckPoh 2006 October 17

To me, it didn't have as much flavour as I would have liked, although it was soft and moist. The crust, though thin, is rather chewy.

[u]Post-analysis:[/u]

The recipe suggested a 24 hours plus retardation. Started mixing at 11 am this morning, baked at 8 pm. Could explain the lack of flavour.

Or could be be due to the rice flour? I only used 10% of it...would it have that much effect?

I must give it another go...perhaps on Wednesday.

carla's picture
carla 2006 October 28

[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!

Jeremy's picture
Jeremy 2006 October 17

Rice flour? jeez, well have to send a flour care package soon!
Just sent one to Dan Lepard!(so proud!)

still looks biteable!
crunch!

Jeremy's picture
Jeremy 2006 October 29

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!

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