My first try at baguettes I got the recipe from Artisian Baking across America. I had a little trouble because I ran out of all purpose and had to use about 1/2 bread flour and also I did not use instant yeast. All in all they came out decent for a first try considering what all the books I read say about baguettes being the hardest shapes to master. I thought they would be a little more airy but I guess that was a yeast problem I'm gonna try again with instant yeast and all all purpose flour.
That recipe is my current favorite! They have the most intensely delicious flavor and the crust is to die for. But I'm mad about the scent of the raw dough - heavenly.
You did an excellent job! I really found those not at all hard to make beautifully and I'm also a very new baker. I want some right now!
Yes, that recipe is several pages and would be quite a task to type plus it includes some very good photo instructions that you would miss out on. It is worth the price of the book to buy it. The book recently came out in paperback for just over $15.
JIP, again, your baguettes are really gorgeous! Please come back and post after you try the recipe with the changes in flour type. I'd love to know if you can detect a difference in texture and taste.
I believe the same recipe is also in the Bread Bible. It's involved, but if you follow it exactly, it is excellent!
George
Well everything started great, the pre-ferments were lots more active than before the dough almost puffed out of the bowl lots of air in the early stages but it all seemed tho end up the same in the end. I guess all in all it came out good but I still am not getting the crumb full of giant holes like I expected. As far as I can tell I am having an oven-spring problem the loaves I made this time started out larger than before but still did not get any bigger while baking I made 4 the first 2 I went exactly by the book
As you can see not bad but not great. The second 2 obviously got some more time proofing and I decided to try adding a pan of hot water to try and add a little steam am I correct in assuming that this will delay the crust formation a little to give time for a little spring? Here's a pic
See they got a little bigger but not the 50% spring that I expected. One problem I also think I might had is, as I said in a previous post I added a little extra flour because the dough seemed a little gloppy and was not cleaning the bowl so I figured it was a little too wet. So does anyone have any advice? What is a good way to promote more oven-spring?
I also made those this week, although mine weren't beautiful at all (let's just say they weren't too keen on leaving the peel). The crumb and holes were excellent, however. I don't have a KA, so the "clearing the bowl" phrase doesn't apply, but my dough was pretty dang wet. And I let them proof to the point that I thought was too much. Hope this helps.
BTW, do you normally get 50% oven spring?
Also, how do you get such a lovely golden tone? My breads only are that color if I brush them with egg or egg white. Otherwise, it's straight from white to darkish brown for me, even though I steam the oven.
Sorry for the confusion. The picture is a close up of a baguette. I agree the steamer is very expensive. A recipe I have had good success with is Hammelman's recipe for baguettes made with a poolish. A poolish is made from equal parts water and flour with a bit of yeast. It is left to proof overnight from 12 to 16 hours before getting mixed into the final dough. This long fermentation of the poolish adds great flavor to the bread. There are other ways to develop similar great flavor, but the poolish method gives the bread a flavor I like. Another good recipe for baguettes made with a poolish is on the steambreadmaker website. www.steambreadmaker.com/bread_maker_recipe_free_bread_recipes.htm
You can bake any of these baguettes using whatever method of steaming you are now using.
I too bought the steamer and cover and am thoroughly pleased with the results. Yes it is pricey and if one wants to dig into the ebay market I'm sure you can eventually find a less expensive way to get that job done. The reality is, it works and it works well. The very best crust and crumb I can make is from using a confined environment and very hot steam. I have tried every form of tossing water, dripping and spraying and siphoning in from the vents, you name it I tried it. A small cover and hot steam is the best. There are a slew of covers that will work and any decent size steamer will produce the desired effect. How ever you get it done, once you see the results you will remember the moment. And the bonus is you won't ruin your oven's sensitive components.
JIP,
Great pictures and also great looking bread.
I'm a bit of an amateur fotog myself !
What kind of camera and settings did you use ?
Love the short depth of field !!!!
Mangia Bene :)
Jerry
all of these baguettes look amazing!
I am afraid to try baking baguettes...need to work my way up to it.
As far as the DOF goes I probably shot them at f/4 or at least 5.6 I don't really remember. It is always hard to get a nice daylight shot in my kitchen because by the time I am usually finished baking my bread it is dark and to do a nice shot like that you need daylight. As far as the baguettes go I continued my experiments with ABAA baguettes here http://www.thefreshloaf.com/node/2645/very-busy-day and I'd have to say they are probably my best so far. Tahk you all for the compliments though.