The Baguette Bake-off

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.

I made some baguettes the other day with soft flour and high intensity mixing:

Method: http://mouthfulsfood.com/forums//index. ... t&p=778563

[img]http://farm1.static.flickr.com/157/392979699_5e192c8eda.jpg[/img]
[img]http://farm1.static.flickr.com/119/392978346_81c61434c3.jpg[/img]

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

[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

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

[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="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

[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?

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.

[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'.

[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?

[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.

[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?

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

[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

Slowly dialling in, Don

Hey join in the fun! Go make some bags.

We are waiting patiently Jeremy

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

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

Cool, Maedi!

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]

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

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

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. (!)

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.

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

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

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]

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.

[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!