May 8, 2014 - 1:39am
Batard and a Skinny baguette
Tartine - Baguette
| Main recipe | ||
| Weight | Ingredient | Baker's % |
| 676.84 | Wheat flour, white, all-purpose, enriched, bleached | 75.00% |
| 225.61 | Wheat flour, white, bread, enriched | 25.00% |
| 580.15 | Water, tap, drinking | 64.29% |
| 1.93 | Leavening agents, yeast, baker's, active dry | 0.21% |
| 15.47 | Salt, table | 1.71% |
| 1,500.00 | Sub total | 166.21% |
This is a baguette made with Tartine No1 formula. Seems like its not such a good idea to post every single one of his great formula out. So I will leave this one out for now.
It contains 2 preferment - Levain and Poolish. I have them fermented for 12 hours one at room temp and poolish at the fridge.
Before I used the poolish, I let it warm up to room temp for an hour. While I went for my run.
disolved both pre-ferment in water n mixed with the final dough. S&F started at 30mins mark, added salt at 60 mins, total to 6 S&F.
Result of baguette is not very good as i still havent got a hang of it yet, but I will keep trying. Batard has better volume
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Comments
I don't make baguettes often and when i do I make them SD so they have some taste and to practice slashing. Yours look great. Nothing like a good slash bag - about the cheapest way to practice on real bread.
Love the batard . So how much does the commercial yeast speed up the process and cut down on the SD flavor?
Happy baking CeceC - Keep at those baguettes and they will cone around - or pay the price :-)
i couldn't agree with u more! Practice is the only way to go with these little monster! N it is so much fun to have these little slash bag!!
but sadly they are a bit over proof again! N the surface tension for the batard wasn't enough
Im gonna give these a go this week
Many folks, including many knowledgeable folks on this website, say the same thing. The baguette, as simple as it looks, is actually one of the hardest to "master". There's a wealth of knowledge on TFL about creating and handling the dough for a baguette, but nothing beats hands-on repetition.
Personally, I do nothing but baguettes - exactly because it is such an acquired skill (and to me much more interesting than a batard or boule). I use a few differing commercial yeast and levain formulae, and I've gotten some relatively consistent results that are somewhat noteworthy, but I still feel as though I have a long way to go in understanding the nuances of creating the little beasts. And so I'll probably be ready to move on from baguettes before this decade is out ;-) .
As someone recently just said - nothing beats hands-on repetition!
U are right! Practice makes perfect! No matter how much I read , how many video I went thu when I stand in front of the dough n work with it. I have an anxiety hit. My hands wrre almost shaking when I slash it.
this thing really is a monster. One that draws u in n freak u out!
Those look nice. You are right about practicing for your baguettes if you have the patience. Try TXfarmer's 36 hour SD version if you dare :). They are the best tasting ones I have ever made but it took me several times to get it down but it was worth it.
Gosh u are a prophet I have baked one lot of 36hr baguette today n I will have a few more to come. Actually the sourness from bread is more apparent than txfarmer but hers has really sweet taste n aroma.
Will have them posted tomo
Gosh u are a prophet I have baked one lot of 36hr baguette today n I will have a few more to come. Actually the sourness from bread is more apparent than txfarmer but hers has really sweet taste n aroma.
Will have them posted tomo