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

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.


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]


www.kingarthurflour.com/stuff/contentmg ... nners2.pdf

good luck on the sourdough, your in good hands!

Ciao amico!
Jeremy

No, I'm not doing the Red Hen Recipe. Just flour and water and some salt at the end. Please tell me about the Red Hen Recipe.

Your on mac os 10.4.8? If so Jeremy, then you can get this pretty, self updating picture of earth's sunlit areas.

http://www.apple.com/downloads/dashboar ... earth.html

Salutations
Maedi

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?

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. (!)

now just grey screen!

Jeremy

It shows the earth and the current position of the sun.


The sun is in my window now!

Jeremy

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

[url=http://www.sourdough.com.au/thisissour/sunlit/Sunlit.html]Sunlit Earth[/url].

Cool, Maedi!


Couldn't open it, error java something message?

J

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!

We are waiting patiently Jeremy

Confused

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!

[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?

Wink

Cheers...
Don

Slowly dialling in, Don

Very Happy

Hey join in the fun! Go make some bags.


[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.

I can't see! Must be that high density color on the avatar!

jejejeje!

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

I can see them too.


[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?


[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'.

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!

Dunno who's the one who is more nervous. I can't work with you peeking (your current avatar)!


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.


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

You do your poolish in a metal container?


Metal, uh oh! Unpure?

Just thinking the sour (acid) might react with the metal if it's a long ferment. I use glass.


Not so worried, need your [size=18]Iron[/size]besides in commercial bakeris we use metal for mixers and wood for benches! Plastics too in the fermentation. the world is already a mess with what humans are doing to it!
Happy baking

Wink

J

[size=24]...get set go![/size]Levain [img]http://i3.photobucket.com/albums/y85/jergra/Levain.jpg[/img]
to types of ferment, yeasted poolish trace only!
[img]http://i3.photobucket.com/albums/y85/jergra/poolish.jpg[/img]
Red Hen will be my practice formula, then I will try Bouley where I worked one summer,they had 2 different types, paysanne and a petit baguette with corn flour, did I post that, yeah I think I did?
more pics too come, when inspired your mind can get you to do anything!
Nice color Avatar, TP!

Jeremy

My pics were of some made a while ago, thanks for thinking I could whip up bread in a matter of minutes.

Rolling Eyes

I don't know why those other pictures wouldn't have worked (I can see them). Here are the original urls

Jack Lang's picture

http://forums.egullet.org/uploads/11316 ... 5_8930.jpg

TP's picture

http://forums.egullet.org/uploads/11319 ... _14736.jpg

Maedi - are you able to rename this thread - or should we start a new one?

Dom


I am going to try a baguette paysanne or maybe red hen bakings recipe or should I do the BBGA's?
So many decisions, oh well will see!

Jeremy

In the same thread there is a picture posted by someone called Teepee

[img]http://forums.egullet.org/uploads/1131943031/gallery_12248_2065_14736.jpg[/img]

now I wonder who that could be...?


I could draw a cartoonists impression portrait of the winner?

Dom. I can't see your pics and I don't know why.

Ahh...it's been some time since I made that. I'm refreshing some starter to attempt that again. It's a very slow process with long slow retardation in the fridge...takes more or less 2 days..could be 3 days even. This is exciting!

Maedi...didn't know you're a caricaturist. Nice of you to volunteer.


Here is [url=http://forums.egullet.org/index.php?showtopic=73591&st=36]Jack's recipe[/url] (sorry for the incorrect link)

his crumb causes me to go a bit weak at the knees
(these are Jack's baguettes, not mine)

[img]http://forums.egullet.org/uploads/1131624397/gallery_7620_135_8930.jpg[/img]

now if there were a way to get results like that with hand mixing I think I would need to look no further...

Dom


Did you guy's already start?

Without me?

Tks TP!

Wink

Can't bake rode my bike didn't do chores and out of flour!
in the dog house!

Jeremy

[quote="SourDom"]
It would be hard to go past [url=http://forums.egullet.org/index.php?s=9d09750ac8468132efd0de5642f763a9&showtopic=73591&view=findpost&p=1054933]Jack Lang's formula[/url], but it involves using an industrial strength food processor, which puts it out of the reach of many of us.

dom
[/quote]

Dom...your link is incomplete.


[img]http://www.sourdough.com.au/gallery/d/4854-3/DSCN1652A.jpg[/img]

[img]http://www.sourdough.com.au/gallery/d/4856-1/DSCN1652F.jpg[/img]

Post the crumb pix, Bill, and please... some descriptors and the method/recipe. Do you think yours is close to the perfect baguette as it can get? Honest opinions.

Hmm...the title of this thread should be changed to The Baguette Bake-off or Challenge. Great idea, Jeremy.


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[img]http://www.sourdough.com.au/gallery/d/4558-1/new_Bag.jpg[/img]

[quote="SourDom"]
A search for the best sourdough baguette recipe/formula for [b]home bakers[/b]!

The rules would be -
can't include yeast,
or use flour that is only available to specialist bakers
or Europeans (ie no T55)

I am not sure what criteria they would be judged by - any suggestions for what makes the perfect baguette?
[/quote]

Well it must include also use of hands - as most people have hands, while rarely anybody has big dough mixers.

And it must use some sort of flour that even us here in NZ can buy!!

And you cannot judge it by picture alone. The smell, taste test and the crumbling (or hopefully not) of the crumb can only be seen live!

Hmmm sounds good Carla and I have another idea? At least I do!

Graham your right about me!

Jeremy

What about a prize?

Perhaps we could commission Bill to make the winner a special couche? (unless he is the winner, in which case we would have to do something else?)

dom


I'm not sure what contest you had in mind Jeremy, but how about this for a challenge to the sourdough-ites out there

A search for the best sourdough baguette recipe/formula for home bakers!

The rules would be - can't include yeast, or use flour that is only available to specialist bakers or Europeans (ie no T55)
It would be hard to go past [url=http://forums.egullet.org/index.php?s=9d09750ac8468132efd0de5642f763a9&showtopic=73591&view=findpost&p=1054933]Jack Lang's formula[/url], but it involves using an industrial strength food processor, which puts it out of the reach of many of us.

I am not sure what criteria they would be judged by - any suggestions for what makes the perfect baguette?

dom


I think it's a great idea, yet not so many restriction and personally I respect Jack but hate the food processor, I threw mine away and barely ever use my Kitchen aid, love the hand feel!

Jeremy

Maedi, lets cook up an idea, what about a photo contest? CARLA, How many now!

Jeremy
shoot gotta run to serve pate and fish and well be back later, so much fun this posting!

Last year my camera sucks so I must do it last autumn

:(

Baguettes of spelt (T6/600, white spelt flour)

[url=http://img90.imageshack.us/my.php?image=pict0632dm3.jpg][img]http://img90.imageshack.us/img90/8416/pict0632dm3.th.jpg[/img][/url]
[url=http://img132.imageshack.us/my.php?image=pict0649kc8.jpg][img]http://img132.imageshack.us/img132/865/pict0649kc8.th.jpg[/img][/url]

same but with addition of little accerola powder

[url=http://img337.imageshack.us/my.php?image=pict0681bt8.jpg][img]http://img337.imageshack.us/img337/1445/pict0681bt8.th.jpg[/img][/url]
[url=http://img526.imageshack.us/my.php?image=pict0684zg9.jpg][img]http://img526.imageshack.us/img526/698/pict0684zg9.th.jpg[/img][/url]