It's a Semola Rimacinata world
Since picking up those 20#s of semola rimacinata from Laurenzo's, I've been on a semolina baguette tear. After baking a bunch of baguettes and batards for the Laurenzo's I've had a few more bakes. Mostly out of want (wont?), or is that desire? Dunno. But I've moved the dial a bit. Instead of my typical 350g - 375g baguettes, I bumped them up to be "gros baguettes" - big boys weighing in 100g heavier each. So all of these weigh in at about 450g-475g.
My wife was headed north to see her folks and asked me to bake up a mess o' those semolinas for them, and I added on a bake of SJSD's. Just because. She didn't take them all, so I was left to suffer with a few.
I thought that the Laurenzo's would like another dose of the semolina after I got positive feedback from them last week. And I figured that I'd also bake up a foursome of WW fig-pecan too, as a kind of an accompaniment. Just because. Still on the Gros Baguette theme.
My final note on my formula sheet for the WW fig-pecan bread is "bake them darker than you think you should"
alan
Comments
Those look like some fine baggies! Nice baking as always.
but at least at this time of year, they seem to be easier to unload. Thanks, alan
I am in awe of those "grosses baguettes". One day, maybe I will be able to taste one of those. Might end up on my bucket list.
My local bakery had a standing custom order with a restaurant to produce fat baggies, and they called the Gros Baguettes. Therefore I take no blame for a faux pas in object agreement. We silly English speakers don't have those issues.
Ya know, they taste good to me, but in the realm of good breads they may taste nothing more than okay, which I'm okay with - since I like them.
thanks, alan
Wonderfull bread . You've inspired, in Sicilia there is a bread called Mafalda, it is made with semola rimacinata and sesame seeds on the crust. I must do it.
Gaetano
I only know Mafalda as the little girl in the comic books from Argentina, but I did see pictures for the bread online. You can read about Mafalda here : https://it.wikipedia.org/wiki/Mafalda_(fumetto)
What more can I say? Love the bigger size and the dark bake.
Got the idea for these, except for the size, from my local baker when I lived in Portland. If the baguettes were much bigger, they'd probably be classified as batards. Thanks, alan
I can't use different word because your baguettes are so great. On below picture are baguettes in one of best bakeries in Paris - I took the picture just to post it here on TFL because I see here so many excellent baguettes and I am sure that your also taste much better than these ones on the picture.
Well done and happy baking Alfanso!
Joze
before with our mouths. And maybe they taste great, but the look is not particularly appealing to me. These remind me of:
Thanks for the laugh and good words. alan
Paris they are just horrible examples of what they should be. I'm surprised the baker wasn't arrested by the French Baguette Police!
those steel bolts. This is where I advocate for pillorying people in public squares. Now, where did I put those rotten tomatoes again?
The fig and pecan will always be a favorite of mine. I totally agree with you about the dark bake too.
I'm sure your family enjoyed these a lot.
Great post
Happy baking and Merry Christmas.
Ru
which all went to Laurenzo's. Even I didn't get one! The family did get the benefits of the Hamelman/alfanso-style semolinas and David's SJSDs. And I did hold back 2 of each of these to keep me and the dog company during my wife's sojourn to her folks for a few days this week.
Thanks and Merry Christmas to you too.
And as with you, I may well be leaning toward nipping rushyama's fig-walnut multigrains before this is all over! Man, they looked really good!
alan
retirement, move to Paris and teach them how to make real baguettes as a new career. Yours are that good.
there wouldn't be chef's toque in all of France to fit my fat, inflated ego head.
thanks for providing another few good laughs, alan
How the hell do manage to get that so dark colour without burning them ??
I'll take it that you are referring to the WW raisin pecan bread and not the sesame semolina. I just checked the formula for it and it contains 25% WW and 5% rye. The remaining flour is AP. Added to that I use the water that the figs (or raisins) are soaked in as part of the overall hydration. But there is a relatively insignificant amount of that contributed. As you can see in my last sentence the directions say to bake them darker than I think they should be. The bottoms never burn. Beyond that it is just a bread that takes on a nice dark hue with no other additives..
thanks, alan