Tartine Baguettes - but as batards, still alfanso-style
The lead picture is NOT Tartine, more on that later.
Last week's run of the Tartine Baguette formula was a success, but as noted, they were a little thin on flavor profile. This week I reran the formula with a few changes - why not? Substituted out 30% of the AP flour, replacing it with rye flour. And added a foursome of the new loves (loaves?) of my life - these little "batard-ettes". What a happy family snapshot for the future heirloom photo album.
Oh, I also mixed in caraway seeds, and painted the surface with a corn starch glaze - just for the fun of it all. Now the flavor had a boost and stood out, ably assisted by the robust essence of the added caraway.
- 600g x 1 Batard
- 250g x 4 Batard-ette (the cutest thing you ever saw)
But wait - there's more...
My wife had a desire to try her hand at that irresistible Brazilian snack bread, Pão de queijo. Little balls of tapioca based dough mixed with parmesan, garlic and eggs. Really tasty treats. "Quejar" translates to complain in Spanish, but this is Brazilian Portuguese, and trust me, nobody is complaining once these babies hit the inside of one's dentures!
But wait - there's more...
The lead picture is NOT the Tartine bread. Rather it is another round of the Hamelman Roasted Potato Bread. This time I behaved and didn't fashion baguettes out of the dough. Another batard and more of the batard-ettes.
I decided to take Ian's (isand66) advice and after consulting with, and getting the green light from, the wife I sautéed minced potato skins and minced onions and added them on the first set of Letter Folds. Added some fresh rosemary too. Topped off with a post-bake slather of oil and sprinkling of coarse salt on top. Although the oil looks good, it was a rookie mistake in that it wasn't easily absorbed by the bread and stayed, er, oily on the surface. I'll try to remember this for the future - ixnay to oil on the surface of the finished product just for the look!
- 650g x 1 Batard
- 250g x 4 Batard-ettes
Both of these breads are low enough in hydration that they slipped off the couche with nothing other than the thinnest of layers of raw flour added. And even that was not necessary.
Comments
These are beautiful. Bread goals for sure!
I've been eyeing your posts since you started here a month ago. When I was your age I had trouble figuring out which button made the elevator go up or down ;-) so you are off to a glorious start.
alan
always looks like your bread. We would really boring old timers if it wasn't for sex, drugs and rock and roll! NIce bake Alan and
It's fun working with you to bore people to death......and happy baking :-)
being the decrepit old-timers we've grown into. However, I still have a hard-core soft-spot (try that one, lexicographers out there!) for R&R. Just for old-time(r)s' sake, slake your thirst on these:
What I call essential R&R: https://www.youtube.com/watch?v=U5l9robGwfc
And what I call essential:
a folk singer is a rocker who rolled.
you should know that as much as we adore our favorite food, that man cannot live by bread alone. And so it is with music too.
Dylan hasn't been a folk artist for 50 years now. A few decades ago, in the late 70's/early 80's, a friend and compatriot in the ways of R&R was schooling a next-generation acquaintance on some of the finer points of our music. And he said "If anyone ever asks you what was the greatest rock album ever made, tell them "Highway 61 Revisited". And they will never be able to prove you wrong".
During his folk era, he put together a compendium of early music that has stood the test of time with some of the greatest, most poetic and poignant lyrics of the past century regardless of musical style.
And not one second of his music ever impeded on my life-long love of Rock!
There is nothing more to say
there are home bakers who putter around the kitchen, and then there are professional bakers who execute day in and day out in the shop. I'm content with where I am at the puttering home baker. So thanks. It is fun and personally rewarding beyond the actual consumption!
alan
These look great! Hope you were happy with the photo skins and onions addition.
agree that oil on top probably not the best plan :)
is this oil folly. The last remnants of the big batard are still oily. Ugh!
The skins don't seem to have any impact beyond seeing the threads woven into the crumb, but the onions lead a mild flavor. Maybe I didn't use enough out of fear of overwhelming the mix. are with the rosemary. My wife detects more of both flavors than I do, so that is satisfying.
thanks, alan