Watching alfanso's video and reading several posts about baguette shaping, I became curious...
If, instead of proofing seam-down and scoring, you proofed seam-up and just let the seam burst in the oven, would it still be considered a baguette? I guess what I'm asking is, does the scoring exist as an absolute requirement for a loaf to be called a baguette. A rough, natural burst would create a more rustic-looking loaf, but could it still be called a baguette?
--Mike
seam side up. A matter of preference. I don't know whether anyone does what you are considering but typically when proofed seam side up the dough is flipped to put the seam down for scoring and baking. I've seen where some baguettes are scored with a single slash for the entire length. A good example of that is the fine work of Mark Sinclair, who has produced a few videos you can find on TFL and are quite worthy of watching. If for no other reason than to observe his work place - which is a trailer.
As to whether it is a baguette or not to allow the seam to burst, can't answer that. I'd venture a guess that the baguette is defined as much for its shaped, length and general weight as for anything else.
It doesn't hurt to give it a try Mike. Perhaps taking the advice of Doc Brown "Roads? Where we're going we don't need roads". It also doesn't hurt to get in the swing of getting some scoring practice in either ;-)
alan
by the way, I LOVE the BTTF reference. So many people just sit there with a "huh..?" look on their faces when I use that same quote! LOL
My son has been begging me for a repeat of a loaf I made a few months ago: 10% whole wheat, 10% home ground barley, 10% flax meal, and 70% AP at 80% hydration (acted more like 70% due to the whole grains). My wife didn't care for the earthiness of the flax, I thought it was okay, and my son loved it - he said it reminded him of the taste of noodles. So I was thinking that a small baguette might provide him with enough of a taste of "noodle bread" without making a huge loaf that'll take too long to use up.
I'll post my results when it's out of the oven.
--Mike
of baking it upside down. But I may go with the one, long score. Not sure yet. I also like practicing my scoring too.
So many decisions... So little baking time... LOL
--Mike
I made an Italian Easter braid from my wife's family cookbook last year (the kind with dyed eggs snuggled into the braid before baking) and I had a very interesting thing happen:
I was having a devil of a time rolling out the ropes for the braid - the gas in the dough was preventing it from "tightening up" and it just felt like rolling a piece of surgical tubing back and forth. On a lark, I tried folding it lengthwise, sealing the seam, and rolling it a bit. Then that rope would rest while I worked the next one. By the time the third one was done, the first was relaxed enough to do it again, which I repeated 3-4 times each.I ended up with 3 beautiful, smooth, even ropes that braided up flawlessly. Since the seam kinda became invisible after rolling, forgot about it until it came out of the oven. If you look carefully, you can see the lengthwise crevice following along the rope through the braid in front.
I'm just guessing without the extra manipulation of forming a rope, a baguette could open up even more.
about the enriched dough slowing down the yeast. This particular recipe reminded me a lot of a challah - firm, close-grained crumb, with an understated sweetness, but a fair amount of butter and a couple eggs.
I'm getting even more curious now. Perhaps I'll make a slightly larger batch of "noodle bread" and bake two loaves side by side: one with traditional scoring, and one unscored with seam side up.
--Mike
Well, now you're going to have to do that and post the photos so we can all see.
So... I made up a batch of "noodle bread" for my son. Since Alan's baguettes always look so awesome I figured I'd start there. I followed his video almost to the letter, but there were three slight deviations:
I proofed one seam up and the other seam down. The seam up one went on the stone 'as is'and the other got 3 lengthwise scores. As you can see the scored one opened more or less predictably, while the other split where it felt like. Interestingly, the rough split had better ears, but I feel I can improve that with practice. Also, the crumb wasn't as open as I was hoping for - but for a 30% whole grain dough, using a new technique for the first time, I'm pretty happy with the results. And my son was thrilled to get some more noodle bread. ;-)
"As you can see the scored one opened more or less predictably, while the other split where it felt like."
Well, now you and we have the proof. Seam side up in the oven is going to split at the weakest point, typically the seam. One of the reasons we score the dough - to control where the split(s) will occur.
Something that I've found quite true so far is that the baguette form is tougher to get down than the batard or boule. Certainly the scoring skill. And over time, what happens is that muscle memory takes over when it comes to rolling out the correct length. That takes repetition. For a really long while now, I can roll them out to almost the exact same length every time - for my own couche, oven and baking deck. And I'd bet dollars to doughnuts (yum!) that kendalm and jimbtv would agree on this point for their own environments. I would have to learn how to roll them out to full baguette length until that muscle memory is built. At this point, I'd guess rather quickly. But it is still a learned process - as well as getting the scoring down.
But - for a yeasted dough, the Bouabsa baguette is a fine place to start. As easy as they come, and typically yield quite good results.
I made that video for an acquaintance while still in my early home baking stages, and although almost all of it is still relevant for today, I handle the folding and rolling out of the dough just a little differently now. A forever learning process.
I'm glad that you took the challenge, and don't give up the ship. The journey ain't a single day or bake. I believe that we can all agree on that!
And if your son loves the noodle bread, isn't that what counts today in his world? When my dog looks at me she doesn't see beauty or hideous. She sees me.
just about the time my son got home from school today. He was ecstatic that I had made it for him, and of course had to have a slice right away. After a couple bites he asked for some butter on it, then said, "It doesn't taste like noodles until there's butter on it."
A man after my own heart... :-)
You might find these links interesting:
http://www.montrealgazette.com/life/anatomy+baguette/8229257/story.html
http://www.cooksinfo.com/french-bread-law-1993
Here in the US we call a lot of things a "baguette" but that doesn't necessarily correlate with practices in areas under French influence. Your neighbor might accept a thinly-shaped loaf of bread with a full-length score as a baguette, but you would have a hard time passing it off as authentic.
In France, as in Italy, you cannot call your breads a certain name unless the formula and methods adhere to very specific criteria. Literally, it is against the law.
I proof seam-side up then flip them to seam-side down when I place them on the peel. I then score the tops generally in 5 symmetrical spots. Eye appeal is an important component in the way we perceive food products.
I happened on a reproduced page on TFL from Msr. Calvel where he described the various loaves along with lengths and weights and even number of scores. It was at that moment when I realized that my "baguettes" were actually conforming almost exactly to his definition of a "long batard". Which I now frequently refer to my own as being.
But for the sake of things, I'll also call them baguettes with equal frequency, as my own colloquialism. I can't say that I've ever referred to what I do as adhering to the norms that would ID them as authentic, although they are my own "authentic"! We are all equally free to misname things as we please ;-) .
Thanks for the links. For the few who don't know, James MacGuire is one of the most respected bakers in Canada, so his words do mean something.
I too am often conflicted at times in calling my baguettes "baguettes". They look like a baguette but they are undersized in both length and weight, according to everything I have read on the subject. Still, when compared to other American so-called baguettes, they fair quite well.
I do always adhere to the pain de tradition française formulation rules and my baguettes are based on the Team USA 2008 formula from the Bread Baker's Guild of America. They are a little harder to proof than a straight yeasted dough but the flavor is worth the effort.
Regarding James MacGuire, I had the fortune of training under him for a few days, about a year ago. He is a true gentleman and very giving of his knowledge and skills.
very interesting reads.
As long as there isn't a euro comissar looking over your shoulder, you can call anything you want a baguette.