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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66 users have voted.

Replies

Jeremy's picture
Jeremy 2006 October 17

24 sounds too long, more or less I understand 12-15 should be the limit?
Correct me and my big mout someone?

whos recipe?

Jeremy

TeckPoh's picture
TeckPoh 2006 October 30

Gorgeous! Gorgeous! Gorgeous!

I wanna play again!!

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

TeckPoh's picture
TeckPoh 2006 October 17

This is the third time [url=http://forums.egullet.org/index.php?showtopic=73591&st=36]this recipe[/url] is appearing in this thread.

Jeremy's picture
Jeremy 2006 October 30

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

Jeremy's picture
Jeremy 2006 October 17

Yeah they got me in to trouble, but right now there deep into fish and all sorts of food things!
give it another go and will exchange notes and methods?

Jeremy

TeckPoh's picture
TeckPoh 2006 October 17

Crumb pix. It was cut last night but the pic taken this morning...so it appears a bit shrivelled.

[img]http://www.sourdough.com.au/gallery/d/4867-1/bagcrumb2.jpg[/img]

Jeremy's picture
Jeremy 2006 October 30

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

Jeremy

SourDom 2006 October 31

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

Jeremy's picture
Jeremy 2006 October 31

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

SourDom 2006 October 31

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

Jeremy's picture
Jeremy 2006 October 31

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

bethesdabakers's picture
bethesdabakers 2006 October 31

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

Jeremy's picture
Jeremy 2006 October 31

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

TeckPoh's picture
TeckPoh 2006 October 18

After that flop, I'm back at the kneading table....bulk fermenting now. No definite formula....everything by hand feel.

TeckPoh's picture
TeckPoh 2006 October 18

Hot from the oven. Cracks due to imperfect slashing.

[img]http://www.sourdough.com.au/gallery/d/4884-2/baguette2.jpg[/img]

Crossing my fingers.

TeckPoh's picture
TeckPoh 2006 October 31

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

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

TeckPoh's picture
TeckPoh 2006 October 18

What I got today is not the ultimate typical french baguette. But I think I'm quite close to getting a good vietnamese baguette, with very light crumb and extraordinarily thin and crispy crust. Not bad at all.

Recipe (roughly)

1.5 C rice flour
1.5 C plain flour
1 C starter (100% hydration)
1 t salt
1T sugar
2T melted butter
1 C water

[img]http://www.sourdough.com.au/gallery/d/4885-1/bagcrumb3.jpg[/img]

Jeremy's picture
Jeremy 2006 October 18

Hmmmm, where are the other contestants?
Interesting TP, was that a day shot? The look is real rustic!

Try this if you have a second?

levain 96g 35%
t65 148 49%
ap flour 148g 49%
wheat germ 3g 1%
water 173g 58%
salt 7g 2%
yeast 0%(if your levain is slow.5%)

Jeremy

TeckPoh's picture
TeckPoh 2006 October 18

Yup, it was shot 2 hours ago. Family is finishing the last of it for dinner. Finicky children are saying it's much better than the first attempt.

T65? Not available. If it's a soft flour, can I use cake flour instead?

TeckPoh's picture
TeckPoh 2006 October 31

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]

Jeremy's picture
Jeremy 2006 October 18

What about an all purpose flour? Like only 11% protein!
cake may work, never tried that?

J bon appetit!

Jeremy's picture
Jeremy 2006 October 31

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

Jeremy's picture
Jeremy 2006 October 31

[/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
[/quote]

bethesdabakers's picture
bethesdabakers 2006 October 31

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

bianchifan's picture
bianchifan 2006 October 18

[quote="TeckPoh"]
.. I used cake flour in. Ugh.
[/quote]
Ugh..ugh..
T65 is french breadfloar, in firstclass baguettes T65 is used plus 5% rye flour, no wholemeal, a very light one, it vary about T80.
Try using white bread flour, dont know the sorts available in Malaysia.

carla's picture
carla 2006 October 31

[quote="TeckPoh"]
OK. I spent some time contemplating whether I'm thickskinned enough to post this as this qualifies as a DUD.
[/quote]

Ahhh - but what is in the cup??
I can see peas and ... ???

SourDom 2006 October 18

In an effort to widen the field a little here is this morning's attempt

[img]http://www.sourdough.com.au/gallery/d/4887-1/DSCN1479.JPG[/img]
[img]http://www.sourdough.com.au/gallery/d/4889-1/DSCN1480.JPG[/img]

now you may ask the formula that I used...
well I am a bit vague here
it started out as a grissini dough, but then I added too much water, and along the way I may have got a bit confused when I was trying to adjust quantities. So here is what I think that it contained

56% starter (100% hydration)
69% water
2% ground barley malt
100% white strong flour
2% salt
6% olive oil

The dough was too wet to make grissini, so I thought that I would see how it went for baguettes.
I mixed, let rest in the fridge for 12 hours, shaped, and put in the fridge in the baguette tins for another 12 hours or so, then baked from cold.
The slashes are ugly - partly because the dough was moist and the knife just dragged instead of cutting the dough. Also because the dough was in the mould it was hard to make a definitive cut. The loaves split along the side (I think because of not enough slash)

verdict - not all bad. Taste was good, and the baguettes were demolished by mid afternoon. texture not as open as I would like

I am going to try using Dan Lepard's white leaven formula tomorrow

cheers
Dom

TeckPoh's picture
TeckPoh 2006 October 31

If it's any consolation to myself, it doesn't taste half as bad as it looks. With the mince (beef, swiss browns, onion, garlic, tomatoes, carrots, peas, black currants, herbs), it was pretty decent.

The Cat happens to have very high standard with respect to home-cooking (and others); I'll never hear the end of it. But, then, I'm my own worst critic too.

Jeremy's picture
Jeremy 2006 October 18

Ok Dom, interesting, where is the rest of the gang? Bill? Carol? Markus?

levain 350 35%
flour 650 65%
flour 350 35%

water 625 63%
salt 20 2%
yeast 5 1% (optional)

Total flour 1000 100%

Another recipe!

Bill44's picture
Bill44 2006 October 19

[quote="Jeremy"]
Ok Dom, interesting, where is the rest of the gang? Bill? Carol? Markus?
[/quote]
Busy doing another batch of lames for Graham. Earning the bread to make the bread.

Jeremy's picture
Jeremy 2006 November 1

Gonna see maybe I should turn this into baguettes or petit bags?
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1590-1.jpg[/img]

will see....stay tuned on all channels!(This is the formula from school!)

Jeremy

Jeremy's picture
Jeremy 2006 October 19

Graham frolicking around like Sweeney Todd with those scary things!

Ok, well that leaves not to many candidates for baguettes!

Ok who's next!

Jeremy

TeckPoh's picture
TeckPoh 2006 October 19

Dom...you making those baguettes is a fine example that making sourdough breads does and can fit into a busy schedule. Kudos to you for feeding your family well and keeping a semblance of normality during such a period of adjustment. The boys look like they are going to be very protective big brothers.

Jeremy's picture
Jeremy 2006 November 1

Voila! Using King Arthur flour 65 % French Flour! Baguette and Epi au levain!
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1597.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1595.jpg[/img]

Jeremy

SourYumMum's picture
SourYumMum 2006 October 19

Baguettes?

You want me to make BAGUETTES???

With my son's birthday party on Saturday, I am busy making chocolate crackles and the like!!!

(Good lord, what will they want next!?!?!?)

But I'm enjoying imagining what I could all your baguettes with!

Carol.

SourDom 2007 January 31

Back to baguettes after a pause.

I seem to have come full circle, and arrived at something that is a bit like Jack's original formula.

My experiments with the a l'ancienne formula have yielded ciabatta and baguettes with the most open, thin-walled crumb that I have managed to date (without yeast that is)

This formula is at 80% hydration

200g starter (at 60%)
420g water
350g unbleached organic white flour
150g 00 flour
10g salt

the dough is mixed by hand day 1, and then put in the fridge
The next day fold at hourly intervals for 4-6 hours until light and very bubbly (timing depends on how warm the house is). Then divide and shape, and prove for 2-4 hours.

The dough is very sticky, and pretty hard to shape and slash - the baguettes below aren't as beautiful as some that I have made, but the flavour and crumb are worth it.

[img]http://www.sourdough.com.au/gallery/d/7365-2/DSCN2035.JPG[/img]
[img]http://www.sourdough.com.au/gallery/d/7368-2/DSCN2038.JPG[/img]

the above crumb shot doesn't really do justice to the lightness of the crumb. Here is another picture that does better...

[img]http://www.sourdough.com.au/gallery/d/7371-2/DSCN2041.JPG[/img]

cheers
Dom

Jeremy's picture
Jeremy 2007 January 31

Nice work Dom,
I recently made a baguette with a poolish, but I inoculated the poolish with levain, it was nice, unfortunatley I didn't snap, just ate!

Jeremy!

Jeremy's picture
Jeremy 2006 October 19

[quote]
But I'm enjoying imagining what I could all your baguettes with!
[/quote]

Say again?

See you in OZ everyone!

Jeremy

northwestsourdough's picture
northwestsourdough 2007 January 31

Been a while since I have checked out this thread! You guys are doing serious bread porn! I only wish we could share the taste somehow!
Great job Dom and Jeremy. I have been experimenting with San Francisco style, Desem and just a variety of sourdough lately. I usually keep my starters at 166% and find I like that best, for keeping quality and making up my recipes. Although it is nice to try different hydrations and outcomes. Teresa

Pab's picture
Pab 2007 February 1

I am leaning in the direction of firmer leavens - more like 80% or firmer as I like the flavour of the bread they produce. A bit more fiddly to mix.

Must try these wetter starters.

I never posted my baguette pics here - they look OK but I cannot remember what each recipe was and feel that is important to the thread.

Glad the thread is revitalised - I will make some more bags.

Best wishes

Pete

SourYumMum's picture
SourYumMum 2006 October 19

eat

The word was 'eat' .

It was supposed to say, "but I'm enjoying imagining what I could EAT all your baguettes with!

Stressed mother, can't you tell?

Pab's picture
Pab 2007 February 1

Jeremy, I have sent you a PM - will you confirm that you received it as it went into my 'outbox' not 'sentbox'. Just want to be sure it arrives.

Best wishes

Pete

Jeremy's picture
Jeremy 2006 October 19

Understood, I was just toping off my fosters Bitter, listening to music and well you had me off balance there!

Ta, will look for some decadent recettes for you, actually I found them but will post them in my site first, gotta ge tfamous some how!

cheers!

Jeremy

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