Creme de la Crumb (pt deux adventures in soy flour)
Presenting today's replication attempt from yesterday's epiphany whereby I discovered that a little more confidence adding soy flour produces am amazing crumb structure. If you've eaten authentic baguettes you should know that they cut open and look just like this (consistent bubbles about 1/4 to 1/2 inch in diameter throughout the loaf).
I have been on a quest to perfect the authentic baguette and I've found the crumb structure is a bit of a crap shoot. I am becoming more convinced now that even an eighth of a percent of soy flour is enough to improve the structure to the point that we end up with that authentic interior that is so characteristic of ' baguette de tradition'
Tomorrows agenda - same thing but using poolish instead of cold ferment will see what happens ...
Comments
but how do they taste? Do you get that thin flaky, cracking crust with the tender interior that baguettes in France have?
I am using imported French t65 and taste as good as I think it can possibly be in USA. Actually as I have mentioned before that french made baguettes (at least in my opinion) have a very distinct flavor which is little difficult to describe. Along with the usual explanation of creamy and nutty I think there is another flavor in real french baguettes that could almost be described as a sort moist flavor. But to the point, if I cold ferment for 12 hours they will taste very authentic. As for the crust its very crackly and thin. I will post some profile pictures later.
This entire quest to make an authentic comes from many years ago when I was a teenager an visited antibes for the first time and ate about 4 of then every day !