since we're having a lovely cold winter here in florida in spite of la ninia i've started baking again. i've just got done with my second baguette and the thirds in the fridge-- the first one stuck to the pan i was using to shift it into the oven but it was still tasty. this last one stuck to the couche because i'm trying to be a bit more conservative with adding flour since i think my loaves have been too dusty.
Hi All,
I tried again with the baguettes. This time I used 1.25 cups of flour and .5 cup of water, 1/4 teaspoon of active dry yeast (i bought the glass jar in spite of some of ya'll's advice so i'll be using it for a while.) and 1/4 teaspoon of salt (i should've used more salt)...
So, does it count as an autolyzing if I've already added the yeast and the salt? Since i've got the active dry stuff i have to soak it first and since i'm using so little water i don't have enough to divide it.
I'm still tying to make baguettes and having a lot of fun doing it. I thought I'd try Anis Bouabsa's recipe as described by David (dmsnyder) here on Jane's (janedo) blog/page/thread(?): http://www.thefreshloaf.com/node/8066/great-baguette-quest-n%C2%B03-anis-bouabsa.
So I think I finally figured out how this thing works... well, well enough to put up some pictures and some text around them-- this is how my 66% hydration (3 1/3 cups of bread flour and 2 1/3 cups of water?) came out.
The fork is to show how runny the dough-batter is. I kneaded for about an hour-- though i could have stopped after 45 minutes, and I think this is what I ended up with (I took the pictures a while ago so I'm not really sure)
