May 1, 2010 - 8:03am
DonD's Baguettes a l'Ancienne with Cold Retardation
I made Don's Baguettes a l'Ancienne with Cold Retardation. I used fresh yeast and and Sel Gris de Guerande salt. The flavor is excellent! I baked these the same amount of time as other baguettes using Dmsnyder's Anis Bouabsa's baguettes formula, but didn't get the darker crust -my crust has never been as dark as David's, but still excellent. I was concerned about over baking them, the internal temp was 200+ degrees. I want to thank Don and David for their great recipes. I just started baking recently and your posts have been very informative.
Jonathan
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These loaves are beautiful. Can you make loaves similar to these completely whole grain? If so, do you have specific recommendations for hard white wheat, semolina, soft white, etc? I make a lot of regular whole wheat bread, and my family loves it. However, I'd like to* branch out, and I'm new to this wonderful artisan bread. Thanks!
The loaves look like their profile is almost a circle.
From the look of the crust and the cross section, I do not think they are overbaked, so if you want a darker crust, bake them a couple minutes longer. You will get a richer and nuttier taste from the caramelization of the sugar on the crust.
Don