Comments on: Baguettes with Poolish http://www.breadcetera.com/?p=8 An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen Tue, 07 Sep 2010 20:29:07 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Chris http://www.breadcetera.com/?p=8&cpage=2#comment-2516 Chris Sat, 21 Aug 2010 22:19:57 +0000 http://localhost/wordpress/?p=32#comment-2516 this is an awesome recipe. I use something similar to this, but mine is from Anis Boubasa who is a french baker known for his baguette in paris. You can check his baguette recipe out at my site and a step by step instruction on how to bake the baguette. how to make baguette this is an awesome recipe. I use something similar to this, but mine is from Anis Boubasa who is a french baker known for his baguette in paris.

You can check his baguette recipe out at my site and a step by step instruction on how to bake the baguette.

how to make baguette

]]> By: SteveB http://www.breadcetera.com/?p=8&cpage=2#comment-2405 SteveB Mon, 21 Jun 2010 12:12:19 +0000 http://localhost/wordpress/?p=32#comment-2405 Hi Liz, Welcome to Bread cetera! I hope you enjoy your visits here and find information and tips that will help you throughout your bread baking adventures. Hi Liz,
Welcome to Bread cetera! I hope you enjoy your visits here and find information and tips that will help you throughout your bread baking adventures.

]]> By: Liz http://www.breadcetera.com/?p=8&cpage=2#comment-2403 Liz Mon, 21 Jun 2010 05:26:37 +0000 http://localhost/wordpress/?p=32#comment-2403 Just stumbled upon your blog and wanted you to know that it's /incredible/! I've only recently become involved with baking, so we seem to be in the same boat — only you are much, much farther upstream in terms of practice, knowledge, hands-on experience and, well, everything. I'll be trying this recipe soon! Cheers, Liz Just stumbled upon your blog and wanted you to know that it’s /incredible/! I’ve only recently become involved with baking, so we seem to be in the same boat — only you are much, much farther upstream in terms of practice, knowledge, hands-on experience and, well, everything. I’ll be trying this recipe soon!

Cheers,

Liz

]]> By: SteveB http://www.breadcetera.com/?p=8&cpage=2#comment-2308 SteveB Thu, 01 Apr 2010 16:48:21 +0000 http://localhost/wordpress/?p=32#comment-2308 Nick, I remember reading some time ago about someone who connected a length of copper tubing to a tea kettle and ran the tubing through the vent in his oven so that he could introduce steam directly into his oven without having to open the oven door. He claimed it worked pretty well for him. Nick, I remember reading some time ago about someone who connected a length of copper tubing to a tea kettle and ran the tubing through the vent in his oven so that he could introduce steam directly into his oven without having to open the oven door. He claimed it worked pretty well for him.

]]> By: Nick http://www.breadcetera.com/?p=8&cpage=2#comment-2307 Nick Thu, 01 Apr 2010 15:37:52 +0000 http://localhost/wordpress/?p=32#comment-2307 Steve, I finally tried your method last week and must say that it turned out really well. Next time I'll try to improvise some sort of steam in to the oven to see how it changes the crust because the crust wasn't so impressive. I'm thinking about hooking up some sort of a hose to my tea kettle - what'd you think? Here's my full concept post with a drawing: http://www.cckid.com/tea-kettle-steamer/ Steve,
I finally tried your method last week and must say that it turned out really well. Next time I’ll try to improvise some sort of steam in to the oven to see how it changes the crust because the crust wasn’t so impressive. I’m thinking about hooking up some sort of a hose to my tea kettle – what’d you think? Here’s my full concept post with a drawing: http://www.cckid.com/tea-kettle-steamer/

]]> By: Tom http://www.breadcetera.com/?p=8&cpage=2#comment-2032 Tom Fri, 19 Mar 2010 01:49:35 +0000 http://localhost/wordpress/?p=32#comment-2032 Steve, Thank you for your advice. They came out much better than last time. Still looking very much a home creation but moving towards the "feast of the eyes!" I expect the biggest difference came from putting a pan over the baguettes; however I do suspect I was over-proofing as well. I will have to pay more attention to the amount of yeast and the ambient temperature of the kitchen. Just to show you how much of a novice I am. I did not take the pan off the top of the baguettes until the very end. They of course the baguettes were soft and doughy cooked through and through, with an internal temperature of 200F. I kept them in for another 10 minutes to get some semblance of colour. I assume that I should have taken the pan off half way through the baking cycle. Thanks again, Tom Steve,
Thank you for your advice. They came out much better than last time. Still looking very much a home creation but moving towards the “feast of the eyes!”
I expect the biggest difference came from putting a pan over the baguettes; however I do suspect I was over-proofing as well. I will have to pay more attention to the amount of yeast and the ambient temperature of the kitchen.
Just to show you how much of a novice I am. I did not take the pan off the top of the baguettes until the very end. They of course the baguettes were soft and doughy cooked through and through, with an internal temperature of 200F. I kept them in for another 10 minutes to get some semblance of colour. I assume that I should have taken the pan off half way through the baking cycle.
Thanks again,

Tom

]]> By: SteveB http://www.breadcetera.com/?p=8&cpage=2#comment-2001 SteveB Thu, 18 Mar 2010 02:14:10 +0000 http://localhost/wordpress/?p=32#comment-2001 Hi Tom, The first thing I would look at is the protein content of the flour you are using. Is it in the 10.5-12% range? I'm assuming that you're using a mature poolish, indicating that your yeast is active. Next, I would be sure to mix the dough to medium development (i.e., when pulling a windowpane with a small amount of dough, the dough doesn't tear and can be seen to have threads of gluten within an otherwise thin, translucent film). A tight shaping will also contribute to providing a good oven spring. I would also check to make sure that the baguettes are not overproofing (see the finger press test described in the post). Finally, try just placing a long pan over your baguettes right after you load them onto your baking stone. The moisture given off by the baking baguettes, if confined to the space immediately surrounding the baguettes, should be enough to delay the setting of the crust and enable maximum oven spring. Hi Tom,
The first thing I would look at is the protein content of the flour you are using. Is it in the 10.5-12% range? I’m assuming that you’re using a mature poolish, indicating that your yeast is active. Next, I would be sure to mix the dough to medium development (i.e., when pulling a windowpane with a small amount of dough, the dough doesn’t tear and can be seen to have threads of gluten within an otherwise thin, translucent film). A tight shaping will also contribute to providing a good oven spring. I would also check to make sure that the baguettes are not overproofing (see the finger press test described in the post). Finally, try just placing a long pan over your baguettes right after you load them onto your baking stone. The moisture given off by the baking baguettes, if confined to the space immediately surrounding the baguettes, should be enough to delay the setting of the crust and enable maximum oven spring.

]]> By: Tom http://www.breadcetera.com/?p=8&cpage=2#comment-1995 Tom Thu, 18 Mar 2010 00:01:12 +0000 http://localhost/wordpress/?p=32#comment-1995 Steve, Just took my third attempt at duplicating this recipe. Each time the rise during the actual baking was non existent, or anemic. The crust was great, flavour was very good, just am not getting that nice crumb. I have used the double flour addition technique twice and the hand technique once. The oven was 500F when I put in the loafs quickly cooling down to 425-450 when I put in water (do not yet have a steamer ... may have to wait 'til christmas.) I fun it for 15 minutes at 450 without the fan, and turn a fan on for the last five minutes. Any insight you can share would be most welcome. Cheers, Tom Steve,

Just took my third attempt at duplicating this recipe. Each time the rise during the actual baking was non existent, or anemic. The crust was great, flavour was very good, just am not getting that nice crumb. I have used the double flour addition technique twice and the hand technique once. The oven was 500F when I put in the loafs quickly cooling down to 425-450 when I put in water (do not yet have a steamer … may have to wait ’til christmas.) I fun it for 15 minutes at 450 without the fan, and turn a fan on for the last five minutes.

Any insight you can share would be most welcome.

Cheers,

Tom

]]> By: SteveB http://www.breadcetera.com/?p=8&cpage=2#comment-1650 SteveB Thu, 04 Mar 2010 01:22:19 +0000 http://localhost/wordpress/?p=32#comment-1650 Lynda, after you mix your rye pre-ferment (also called a rye sour) and place it in its container to ferment, I would suggest sprinkling the top lightly with rye flour to prevent the sour from drying out and to monitor the progress of the sour's maturation. As the sour matures, it will expand and cracks will start to form in the surface flour layer. Remember that rye flour contains more nutrients and fermentable sugars than wheat flour, so the fermentation should occur faster than would otherwise occur with wheat flour. When I score my baquettes and batards, I typically hold my lame at a 45º maximum angle to the surface of the loaf and score anywhere from ¼ to ½ inch deep. Lynda, after you mix your rye pre-ferment (also called a rye sour) and place it in its container to ferment, I would suggest sprinkling the top lightly with rye flour to prevent the sour from drying out and to monitor the progress of the sour’s maturation. As the sour matures, it will expand and cracks will start to form in the surface flour layer. Remember that rye flour contains more nutrients and fermentable sugars than wheat flour, so the fermentation should occur faster than would otherwise occur with wheat flour.

When I score my baquettes and batards, I typically hold my lame at a 45º maximum angle to the surface of the loaf and score anywhere from ¼ to ½ inch deep.

]]> By: Lynda http://www.breadcetera.com/?p=8&cpage=2#comment-1644 Lynda Wed, 03 Mar 2010 20:53:25 +0000 http://localhost/wordpress/?p=32#comment-1644 Hey Steve, I did put an errant = sign in the formula, my bad, I didn't proofread my entire post. I made baguette on Sunday, my best so far! I found that I was overworking the dough after the first rise. My texture was so much better, with lots of small and large holes. I just started a rye poolish. Do you have any help there? Also, I am not getting any ears, the slashes almost disappear. At what angle do you hold the lamé, and how deep do you go with the slashing? Hey Steve, I did put an errant = sign in the formula, my bad, I didn’t proofread my entire post. I made baguette on Sunday, my best so far! I found that I was overworking the dough after the first rise. My texture was so much better, with lots of small and large holes. I just started a rye poolish. Do you have any help there? Also, I am not getting any ears, the slashes almost disappear. At what angle do you hold the lamé, and how deep do you go with the slashing?

]]>