Planning to make some baguettes. Formula found here:
http://www.breadcetera.com/?p=477
Wondering if I can replace the French fold method with my Kitchen Aid mixer, using the dough hook. If so, approx how long should I knead mix the dough?
Thanks in advance!
John
But now I do it for 10. Try 5 minutes and see if you get a window pane. If not keep mixing.
Thanks for the advice! Happy baking.
John
Just combine ingredients and mix in second speed until gluten starts to form, maybe 5-7 min. You can also just starrt gluten development with your mixer, then switch to slap & fold for more precise control.
Appreciate the info! Happy baking.
John
John, if baguettes interest you, you should join us in the Baguette Community Bake, we’d love to have you. We’ve been working together to help each other improve our baguette baking.
One thing that I have learned in doing 14 sets of baguettes, is that they do not actually need much gluten development. I’ve been achieving very open crumb with only 3-4 minutes of Rubaud and then two sets of coil folds and nothing else. Baguettes seem to be better with a lower protein flour and less gluten development.
My most recent crumb with that little gluten development.
I've actually seen this bake of yours. Turned out great! Thank you for the info. I did use a high protein flour, so I am hoping it will turn out. Next time I will use more regular AP flour and less Bread flour. I will show my results and continue following!
John
That’s great, post your bake to the Community Bake, you’ll get lots of help there if you want it, or not LOL. I did use night protein bread flour for a couple of the bakes and they were fine so it may still turn out great.
Thanks! I will post there soon but here are some photos. Happy! Had trouble shaping the first one...dough was tight so it turned out stubby. Overall happy with it.
John
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Wow John, those are incredible, they’re your first go at a baguette? The crumb looks good, you even got an ear on one of them at least. Your scoring looks fine, that is probably the hardest thing for someone new to baguettes, really great bake. Please do join us on the CB.?
Thanks! No, it is my 2nd go at baguettes...but my first try in over 10 years. I used to focus more on sourdoughs, ryes, etc. I used to be one of the more active members here pre 2013. Haven't baked almost at all since then....but recently started again! Glad to be back.
Well 2nd go and 10 years since your last go at them, still amazing.
I wasn’t around here back in 2013 so didn’t know you back then, but glad to meet you now. I’ll look forward to more of your baking, welcome back.
Benny
Likewise! Happy baking and thank you again for the feedback! You can click on my profile...all my old posts are still there.
Sorry but its been years since I posted...how do I post on the Baguette Community Bake? How do I find it and post in the right place?
John
No problem John, Community Bake Baguettes Link HERE. That link takes you to the first page of the thread. And just as you did here click the button that say add new comment and post away.