First baguettes ever!
Hi bakers,
I've not posted here in a while because I got graduated and I was very busy, but I didn't stop baking bread and I'm happy to repost here with a new experiment: baguette!
I wanted to challenge myself with a new shape and new shaping techniques and I have to admit that all the process was challenging but far from impossible!
I used Trevor's recipe, I found it on youtube (https://www.youtube.com/watch?v=MLXeV_R8Y3s&t=4s) and it is an easy take on the process of making baguette but, as he said, the results are pretty decent and very close to a more difficult one!
I shaped them after I watched some videos on youtube and after staring at Tartine bread book for hours and hours to get the movements right and to develop a tight dough with a regular shape!
As you see from the pre-bake and pre-resting photo, the size is good and I managed, in some way, to shape it quite right...but my tray isn't big enough to contain a baguette this long (so maybe next time I'll divide the initial dough in three parts in order to have three little breads instead of two longer ones).
The final result (the photo on the cover of this post) is surprising to me because I wasn't expecting bread like that: with crunch but at the same time tender and with the right ratio between the external crust and the crumb inside.
I'm really happy and I can not wait until the next bake because I'm in love with the idea that every time I learn something new and that I can feed me and my family and friends with bread but also with love and passion!
I would really appreciate your advices to improve my techniques and your thoughts on my first ever baguettes!
Hope all of you are doing well, keep baking!
Beatrice, X
Comments
Well done Beatrice! Congratulations on your graduation!
Thanks a lot :)
They sure taste good and perfect with any meal!
Happy baking
They are very good indeed, perfect for a tomato and garlic bruschetta :)
like everyone's first ones including mine but they could be twins.
For your graduation and the baguettes!!
You baguettes look great!
Happy baking!
Ru
Thanks a lot Ru, I am going to bake another batch tomorrow...I really want to improve my baguette skills! :)
first shot for sure ! If you do indeed plan to keep going on this loaf it helps to be aware that the shape has a few unique characteristics. First it is forgiving when it comes to crumb as the whole loaf heats up faster than big round or oval shapes. Conversely, it's harder to get a huge maxed out spring again due to a shape that has a lot more surface to volume - ie that relatively small expanding volume has to work much harder and faster to fight the surface tension that is rapidly caramelizing. for shaping which is not as simple as one would think, some good advice is to aim for the most perfect cylinder possible as little imperfections really amplify during the bake. You can go kinda nuts getting caught up in details and at the end of the day, best bet is to do it over and over and over. Great job !
I'll try tomorrow to apply all your tips, especially the one for a perfect cilindri shape! I plan to divide the dough in three parts in order to have shorter baguettes and to give enough space in my little tray!
Thanks a lot, :)
I am far from an expert with this style of bread. I make New York Deli Style Onion Caraway Rye breads. I paint the loaf just before putting it into the oven with a slurry of corn starch in water which I boil up in a ramiken and paint on the skin of the loaf and it is glazed when I remove it from the oven. If you want a shine or sheen on your baguette you might want to try this. I happen to think you did a masterful job for a newbee. You will only get better and better with repeat productions. Keep us informed on The Fresh Loaf. We love to see new bakers grow and mature and become experts and you are well on your way! stu b
Thanks a lot for this tip, I'll try with the next batch! A very nice shine on the bread is wonderful to see, and we know that we eat also with our eyes! Thanks a lot again! :)
Hi Beatrice, congrats on your first baguettes, they are fun to make imo.
Shaping and handling of baguettes is tricky and a skill to be learned. I was fortunate to be able to volunteer for a week at a local artisan bakery where I perfected various shaping skills. If you have an artisan bakery within a reasonable distance then I would definitely ask if you can volunteer for a while, you will learn so much and thoroughly enjoy it.
Meanwhile . . . a couple of tips for you.
Firstly the secret to consistent well shaped baguettes is to always pre-shape before final shaping.
Divide your dough up into the quantities for each individual baguette. Then form each one into a small log using the "letter fold" technique. To do that stretch them out into a rough rectangle, positioned horizontally in front of you. Fold the left side in 2/3rds of the way then fold the right side over the top of that. So the whole thing is in 1/3rds, one over the other. If the piece of dough is big enough you do the same with the top and bottom but otherwise just roll the dough from top to bottom to make a small log. Note that it should look nothing like a baguette at this point, you're NOT rolling the dough out into a thin long sausage shape. You're aiming to make a short stubby log like these:
You now need to leave these to rest for 10-15 mins which allows the dough to relax again so it can be handled. They need to be covered up with plastic film during this time.
To form the actual baguettes from these pre-shape logs follow the shaping you find on the various internet sites. My personal method is:
1. Push the pre-shape log gently flatter and stretch it out into a rectangle again
2. Bring top over and push gently into the middle with finger tips
3. Rotate dough 180 degrees, bring the new top over to meet the middle again
4. Now bring the top again right over to meet the very bottom of the dough and use the base of your palm to pad down the bottom edge to seal it
5. Now starting at the middle, place both hands flat down on the dough and roll gently back and forth with even pressure moving outward to stretch the dough out to the length you want
6. Taper the ends slightly to seal them (I personally avoid very pointy ends, not pleasant to eat imo)
Always a bit tricky to describe in words but this video pretty much shows the final shaping as I tend to do it
https://www.youtube.com/watch?v=wmu1rg4CPgk
My other tip is to suggest you invest in a couple of baguette trays similar to these:
Check the measurements for your oven. These will allow you to place the shaped baguettes on the tray to proof and then plonk them straight into the oven. So you don't disturb the proofed dough at all.
ATB and GL
Thanks a lot for all your advices, I made the exact same process of pre shaping and than shaping but I'll keep in mind all your new suggestions! I don't own yet a baguette tray as this one was my first experiment but I'm sure that, if I'll bake more baguettes in the future, I'll invest in one!
Thanks a lot again,
:)