May 17, 2016 - 9:56am
tiny bubbles
I have been using a good baguette recipe from Daniel Stevens' River Cottage Bread Handbook. It seems similar to most basic baguette recipes. Nice taste, good shape, color... BUT no matter what I try the texture of the crumb is cakey tiny bubbles. How do I get that light airy physical texture of big rolling air pockets? I have tried: more kneading, less kneading, butter, oil, milk, more rise time, less rise time, wetter dough, dryer dough, longer cook time, shorter cook time, higher temp, lower temp, more yeast, less yeast, sourdough. Been working on it for most of a year. Always nice tasty bread, always soft enough, but not too much, always looks good....ALWAYS no air in it; too heavy. Any ideas?
Mainland
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I'm not familiar with that recipe, but if you've tried changing everything and still aren't happy with the bread, perhaps it's time for a new recipe! I've had great success with this one from Bread magazine (online) > https://bread-magazine.com/sourdough-bread-recipe/. He shapes his into boules, but I shape mine into long loaves (baked in Italian bread pans, not baguette pans, but basically the same just a bit fatter!).
In general, I don't think enriching the dough (with any fat or dairy) will help, and gentle handling (i.e. stretch & fold rather than kneading) usually helps to retain the holes. Also, try different flour (such as an unbleached AP flour rather than strong bread flour, or vice versa, depending on what you are using now).
Hi Mainland,
I have a fair amount of experience with baguettes, so I may be able to guide you too. Are you looking for an IDY baguette with commercial yeast or a SD baguette using natural starters and levain? That matters a lot. One with all white AP flour or some whole grain too? Here are suggestions for baguettes that may make your day. They will all take time. Whichever you choose, if any, please post your results on TFL.
You will notice that the common link between all of these is that they are originally imagined by one of the senior contributors to this website, David Snyder.
For a commercial yeasted baguette, this formula is as easy as they come.
Bouabsa Double Hydration Baguette
By David Snyder and Janedo
Summer 2008
Timing
Ingredients
Baker's %
Wt. (g)
Wt. (g) +25%
Wt. (g) +50%
AP flour
100
570
710
855
Water
75
(425 total)
(530 total)
(635 total)
For Autolyse
370
460
555
For Mix
55
70
80
Salt
2
11.4
14.25
17.1
Instant Dried Yeast
0.16
0.91
1.14
1.37
Total
177.16
1007
1255
1508
Method
Day 1
Day 2
For overnight retard with dough already shaped and couched:
Here is a TFL link to the Bouabsa Baguette
The next is an all white AP flour levain baguette, also easy:
Sourdough baguettes: 72% Gosselin's "baguettes tradition"
By DMSnyder
Oct. 2012
Timing
Liquid levain
Wt. (g)
Baker's %
Wt. (g) +25%
Flour mix
100
100
125
Water
100
100
125
Firm starter (50% hydration)
40
40
50
Total
240
240
300
Notes:
Ingredients
Wt. (g)
Baker's %
Wt. (g) + 25%
Organic AP Flour
400
100
500
Ice Water
260
69
325
For Cold Retard
215
270
For Mix
45
55
Salt
8.75
2
10.94
Liquid Levain
200
50
250
Instant yeast (optional)
¼ tsp
¼ tsp
Total
868.75 g
221
1085.94
Notes: Accounting for the flour and water in the levain, the total flour is 500 g and the total water is 375 g, making the actual dough hydration 72%. The actual salt percentage is 1.75%.
Method
DAY 1
DAY 2
DAY3:
If you wish to bake directly out of the refrigerator you can follow the method at the bottom of the Bouabsa baguette formula.
Here is a TFL link to the Gosselin 72% hydration levain baguettes .
And the third here is for a levain (SD) baguette with ~11% whole grain.
San Joaquin Sourdough Baguettes & Batards
By DMSnyder
April 1, 2013
"My San Joaquin Sourdough originated in Anis Bouabsa's."
Timing
Liquid Levain ingredients
Wt (g)
Bakers %
Wt (g) +25%
Wt (g) +50%
Wt (g) +88%
AP Flour
37.5
70
43.5
57
70
WW Flour
10
20
12.5
15
19
Medium rye Flour
5
10
6.5
7.5
9.5
Water
52.5
100
63
80
100
Liquid starter
22
40
25.5
33
42
Total
127
240
150
192.5
240.5
Final dough ingredients
Wt (g)
Wt (g) +25%
Wt (g) +50%
Wt (g) +88%
AP Flour
450
562.5
675
845
WW Flour
25
31.25
37.5
45
Medium rye Flour
25
31.25
37.5
45
Water
350
437.5
525
660
Salt
10
12.5
15
18.8
Liquid levain
100
125
150
190
Total
960
1200
1440
1804
Total ingredients
Wt (g)
Bakers %
Wt (g) +25%
Wt (g) +50%
Wt (g) +88%
AP Flour
479
89
600
720
900.5
WW Flour
33
6
42
50
62
Medium rye Flour
29
5
36
45
54.5
Water
392
72
490
590
737
Salt
10
1.8
12.5
15
18.8
Liquid starter
17
3
22
25
32
Total
960
176.8
1200
1445
1804
9.2% of the flour is pre-fermented
Method
DAY 1:
DAY 2:
DAY 3:
If you wish to bake directly out of the refrigerator you can follow the method at the bottom of the Bouabsa baguette formula.
Here is a TFL link to the San Joaquin Sourdough (SJSD) Baguette
Sounds like it's either in the handling or in the flour-- higher protein content flours generally have tighter crumbs.
Thanks all!
That's good information.It's going to take me a while to assimilate all of it. I thought of the issue with high protein flour. I am using a locally milled organic bread flour from a health food shop, but have also tried substituting basic AP flour at several different proportions (including 100%). No effect - still tiny bubbles and heavy cake. Odd. I thought almost certainly that was it.
I have a really great Scottish Oatcake recipe that really came to life when I included a bit of this flour. And it makes tasty bread (though for some reason, still weighty.)
The recipe is simple:
half the flour (50%), all the water(60%), all the yeast(1%) - form batter, let ferment.
rest of flour (other 50%), salt (1%), oil (3%) knead 12 mins, rise to double, punch, rise
bake at 500 10 mins., 400 10 mins. cool.
Sometimes I use rye to dust. Nice taste. Changes nothing.
My results have been well liked by all, except the texture is heavy. Tiny bubbles.
Thanks for all the amazing info. I will study all of it.
Thanks for information.
Thanks for information.