Idaho Country Baguettes
I didn't make many baguettes for several years due to having a gas oven. Then I got an oblong combo cooker which made them, along with batards, possible again with gas. But now that I have an electric oven after ten years with gas I remember what I was missing. These were baked on the stone with 5 ice cubes in a cast iron pan for steam.
I've been toying with a formula for baguettes for the past few months. While I usually scale down recipes to one loaf, I like to make at least two baguettes. I don't know if I'll stop trying other formulas, but this one sure tasted good with still a bit of warmth out of the oven. I may just settle on this version for a while.
Hammelman has his Vermont sourdough, and I suppose mine has now been in Idaho long enough to be taken over by the native cultures. It started out in Oregon (~20 years there), spent some time in Vermont last winter making breads daily at a bed and breakfast, and now has made it to the Idaho mountains where I plan to keep it for a while.
So here is my current version of a baguette with just enough whole wheat and rye to give it that good country flavor.
| Idaho Country Baguettes | |||||||||
| formula | total dough | ||||||||
| g | g | bakers % | |||||||
| starter (1:1) | 75 | flour | 338 | 100% | |||||
| flour | 300 | water | 263 | 78% | HYDRATION | ||||
| water | 225 | salt | 6 | 1.8% | |||||
| f+w | 525 | ADD INS: | |||||||
| salt | 6 | ||||||||
| total | 606 | ||||||||
| total | 606 | 180% | |||||||
| Flours | % | prefermented flour | 38 | 11% | |||||
| AP | 250 | 83% | |||||||
| ww | 25 | 8% | |||||||
| r | 25 | 8% | |||||||
| total flour | 300 | ||||||||
| METHOD: | NOTES: | ||||||||
| refresh starter ~8 hours before mixing | mix at 1000; knead at 1030; S&F at 1100 and 1130 and 1200; bulk ferment until ~ double in size (depends on room temp); shape at 1600; bake at 1700; first loaf is gone at 1800 | ||||||||
| mix, rest 30 minutes, knead in bowl, transfer to cambro | |||||||||
| stretch and fold (typically 3x) then bulk rise until pillowy | |||||||||
| shape into baguette(s) or store in fridge overnight, shape and bake the next day | |||||||||
| rise ~1 hour while oven preheats | |||||||||
| bake at 450 with steam until golden | |||||||||
Comments
These baguettes are absolutely beautiful.
The opening of the crumb, the creamy color and the burst of the ears is so appealing.
Congratulations and thank you very much for sharing the formula, it is on my plan for this week!!!
And good luck, I hope it turns out well for you!
I really like your pan and the price is a lot less than some other products like it.
The baguettes are really nice looking and I can see why you can't resist them warm.
How are the mountain altitudes out there for baking? any problems?
Yes, I look at the price on its own and it seems high, then you look at the alternatives and it is a pretty good deal. It has worked out well.
As far as mountains go, I'm not at that high of an elevation really. I've lived in locations up to 8000 feet , typically 3-4 thousand for most of my life. I have lived at sea level for about 7 years and under 1000' for another 3, and to tell you the truth I have never really noticed much of a difference in cooking and baking.
Once you are feeling your oats with your own version of the Vermont SD, the next step awaits. Find any recipe/formula that suits your fancy and give it a whirl as baguettes. Exceptions are obvious, don't try it with a ciabatta or bagel dough for instance, but anywhere in between is yours for the taking/baking.
Looking forward to future baguette bakes.
Very nice. The Vermont B&B must miss you, and I am sure there will be some returning guests who are disappointed that you are not still there to make their daily bread.
Excellent, you’ve obviously found something you like, great reason to make that one for keeps. Myself, I still prefer all white flour or up to 10% whole grain for my baguettes, but that’s just me.
Benny