Author Topic: Baguettes, the french tradition  (Read 1692 times)

0 Members and 1 Guest are viewing this topic.

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Baguettes, the french tradition
« on: March 15, 2014, 01:56:17 PM »
Check it out baguette fans. Love the crumb shots at the end. The video is in french.

<a href="http://www.youtube.com/watch?v=yiA__sEi3O0" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=yiA__sEi3O0</a>


Il miglior fabbro


Offline waynesize

  • Registered User
  • Posts: 308
  • Age: 49
  • Location: Salem, VA
Re: Baguettes, the french tradition
« Reply #1 on: March 15, 2014, 04:40:24 PM »
Nice! My bread making skills have a long way to go. It looks so easy, when done by someone with such expertise. I'm going to need a lot of practice!

Wayne

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #2 on: March 15, 2014, 04:45:32 PM »
And on a slightly different note  ;)

"Bakery Work" showing a glimpse of Vincent Talleu, a french baker at work.

<a href="http://www.youtube.com/watch?v=X7uo6qHKqHE" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=X7uo6qHKqHE</a>


http://vincent.talleu.com/
Il miglior fabbro

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #3 on: March 16, 2014, 02:46:11 PM »
Inspired by the long autolyse of 1:30 (as seen in the first video, for 75% hydration baguette dough), I applied this step for a 70% hydration sourdough I got started on last night with 9.8% AP flour. I whisked in 700 gms of flour into 700gms of water, then slowly folded in the remaining 300 gms of flour with a silicone spatula. Once all flour was hydrated, I gave it a couple of loose stretch and folds and left it covered for a couple hours, after which I incorporated the SD and salt.

A couple pics of the end result (crumb):
Il miglior fabbro

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #4 on: March 17, 2014, 11:50:03 AM »
Faites du Pain ! / Make bread!

<a href="http://www.youtube.com/watch?v=Q8P2XwTZvzc&amp;feature=youtu.be" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=Q8P2XwTZvzc&amp;feature=youtu.be</a>


Very nicely made video featuring young french bakers in France and the UK - english subtitles.
Il miglior fabbro

Offline chasenpse

  • Supporting Member
  • *
  • Posts: 354
  • Location: New York
    • Battle Hill Media
Re: Baguettes, the french tradition
« Reply #5 on: March 17, 2014, 02:49:06 PM »
These are some amazing videos, thanks for sharing Johnny. It's always exciting to see how bakeries operate in comparison to a home kitchen, makes me second guess everything I thought I knew.
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.

Offline adm

  • Registered User
  • Posts: 196
  • Location: Surrey, UK
  • I Love Pizza!
Re: Baguettes, the french tradition
« Reply #6 on: March 18, 2014, 05:44:23 AM »
That's a beautiful crumb Johnny. Makes me hungry just looking at it. I can imagine that with some runny Epoisses cheese right now...

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #7 on: March 20, 2014, 09:55:48 PM »
These are some amazing videos, thanks for sharing Johnny. It's always exciting to see how bakeries operate in comparison to a home kitchen, makes me second guess everything I thought I knew.

Glad you enjoyed them. I too gain a lot of insight from watching the pros.
Il miglior fabbro

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #8 on: March 20, 2014, 09:56:49 PM »
That's a beautiful crumb Johnny. Makes me hungry just looking at it. I can imagine that with some runny Epoisses cheese right now...

Thanks adm.  In the upcoming weeks I plan on doing some more experimenting with differing autolyse times. Bread and cheese - always a winner!
Il miglior fabbro

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #9 on: March 20, 2014, 09:58:11 PM »
Interesting video - Paris' best baguette competition

<a href="http://www.youtube.com/watch?v=r5MFDRvW9z8" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=r5MFDRvW9z8</a>
Il miglior fabbro


Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #10 on: March 22, 2014, 11:59:09 AM »
Feeling pretty good about today's dough.

First two pics: My homebrewed sourdough starter 3 hours after being taken out of the fridge and fed a mix of 50% whole wheat and 50% rye flour. Hydration ~ 95%.

Last two pics: 1730 grams of dough, 3 hours into the autolyse. 73% hydration. I'm using 9.8% protein brazilian AP flour (Vilma brand), with 2.5% fine whole wheat. It's not a lot of whole wheat flour, but just enough to affect the crumb color (more tan than white). After another hour or so, the starter will have peaked and I'll mix in 2-3% SD starter, followed by 2% salt.

Looking forward to shaping and baking some baguettes tomorrow morning.
Il miglior fabbro

Offline pythonic

  • Registered User
  • Posts: 2050
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Baguettes, the french tradition
« Reply #11 on: March 23, 2014, 06:20:42 PM »
Tried this recipe using All Trumps and 4 day fridge ferment.  Amazing!

Nate
If you can dodge a wrench you can dodge a ball.

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #12 on: March 23, 2014, 06:55:08 PM »
Tried this recipe using All Trumps and 4 day fridge ferment.  Amazing!

Nate

Awesome!! Bread or pizza?
Il miglior fabbro

Offline pythonic

  • Registered User
  • Posts: 2050
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Baguettes, the french tradition
« Reply #13 on: March 23, 2014, 09:13:37 PM »
If you can dodge a wrench you can dodge a ball.

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #14 on: March 24, 2014, 04:48:12 PM »
Bread.

Nice job Nate! Bread and butter, one of life's simple pleasures.

Next time give the dough a sprinkle of flour and a slash before sliding onto the stone. Add a little more steam and
you'll have a nice crust, too.
Il miglior fabbro

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #15 on: May 04, 2014, 10:05:49 PM »
48 hour cold poolish (100% hydration). Remaining flour added -> slap & folds -> salt -> more slap & folds.
Dough put back into the fridge to bulk ferment for 6 hours. Divided & balled, back to fridge for another 16 hours. Dough brought to room temp on counter, shaped, and proofed for 40 min prior to baking.

100% bread flour ( 900gms 12% protein bread flour & 100 gms semolina di grano duro rimacinata) All of the semolina flour and 570 grams of the bread flour used for the poolish

67% water - 670 grams ice cold water
.8% CY - 8 gms
1.8% salt - 18 gms, non iodized

I wish I could make long baguettes but with my oven the best I can do are approx 14" long baguette/batards (torpedo shaped).

The reward: unsalted butter, homemade cold pressed ox tongue (finely shredded), white truffle oil over sliced bread.
« Last Edit: May 04, 2014, 10:10:02 PM by Johnny the Gent »
Il miglior fabbro

Offline jkb

  • Registered User
  • Posts: 333
Re: Baguettes, the french tradition
« Reply #16 on: May 05, 2014, 06:11:16 AM »
Oh yeah!  That looks great!  It seems like hating on truffle oil is the hip thing to do these days.  I have a few applications where I love to use it.  I don't care what anyone thinks.

I would have squeezed a pinch of Maldon sea salt over that.
« Last Edit: May 05, 2014, 06:14:19 AM by jkb »

Offline trosenberg

  • Registered User
  • Posts: 202
  • Burning Desire for Pizza
Re: Baguettes, the french tradition
« Reply #17 on: May 05, 2014, 08:54:25 AM »
Those loaves look world class!
Trosenberg

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #18 on: May 05, 2014, 08:17:18 PM »
  It seems like hating on truffle oil is the hip thing to do these days.  I have a few applications where I love to use it.  I don't care what anyone thinks.

I would have squeezed a pinch of Maldon sea salt over that.

jkb - I think what's important is making and eating things that you enjoy - having said that, like you, I don't really worry about what others think.

Maldon sea salt flakes - I have some (smoked), and intended to use it but forgot. Next time!

Il miglior fabbro

Offline Johnny the Gent

  • Registered User
  • Posts: 1404
  • Bake strong!
Re: Baguettes, the french tradition
« Reply #19 on: May 05, 2014, 08:18:28 PM »
Those loaves look world class!

Thanks trosenberg for the compliment!

I just baked a couple pies with the same dough, turned out great.
Il miglior fabbro


 

pizzapan