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Thread: Weekend Bread Baking

  1. #1
    Boron Elgar Guest

    Default Weekend Bread Baking

    I've been working on baguettes and similar white-flour based French
    breads. Oh, there are so many fabulous photos and incredibly detailed
    recipes online. You can almost hear the crust crackle right off the
    web shots.

    Here are a couple of them:

    http://www.chewswise.com/chews/bague...tz-recipe.html

    http://www.thefreshloaf.com/node/162...uette-formulas

    So, I have been going against my usual free-wheeling baking and
    playing with (gasp) weights and recipes (There! I've said it!) and
    been unhappy with the results. Why I have not been successful, I am
    not sure, unless these two particular recipes that I have been playing
    with are, themselves, flawed in some way that my gram-challenged mind
    just does not see.

    Ok, I said to hell with it this weekend and just made dough in my
    usual way...my sight and touch. As both of the above recipes called
    for, I used both a well-refreshed starter/levain and yeast. I happened
    to have fresh yeast in the house (thank you, Bread Faeries) and used
    that. I mixed the levain, yeast, flour, water and salt in the Kenwood
    with the dough hook a bit, then plopped it into a large bowl and did a
    few stretch and folds over the course of an hour. Then into the fridge
    overnight.

    This was a relatively high hydration dough. It could not be handled
    without oiling, flouring or moistening the hands or cradling it with
    flour on the mat. Messy, but shapeable. 65% - 70%, I'd say.

    I got goofy and carried away in all the shaping, though. I say this,
    as I injudiciously made long thin loaves for the most part,
    necessitating that they go at an angle on the baking stone. Only two
    fit at a time. Damn shame I wasn't thinking well enough in advance to
    have tucked some of the loaves back into the fridge. No real harm done
    other than my slashes did not blossom out as fully as I would have
    liked on some of the later loaves. And that damn oven just wasn't wide
    enough and a few loaves have an interesting curve or two.

    Oh, I also made a couronne and a couple of epis - never played with
    those before.

    http://www.flickr.com/photos/2564880...7623433991586/

    Boron

  2. #2
    ViLco Guest

    Default Re: Weekend Bread Baking

    Boron Elgar wrote:

    > Oh, I also made a couronne and a couple of epis - never played with
    > those before.
    >
    > http://www.flickr.com/photos/2564880...7623433991586/


    Very nice looking, thanks for the pics
    --
    Vilco
    Don't think pink: drink rosŤ




  3. #3
    Serene Vannoy Guest

    Default Re: Weekend Bread Baking

    Boron Elgar wrote:

    > http://www.flickr.com/photos/2564880...7623433991586/


    Gorgeous, and fun! Good going.

    Serene

    --
    "I tend to come down on the side of autonomy. Once people are grown up,
    I believe they have the right to go to hell in the handbasket of their
    choosing." -- Pat Kight, on alt.polyamory

  4. #4
    ImStillMags Guest

    Default Re: Weekend Bread Baking

    On Feb 15, 7:41*am, Boron Elgar <boron_el...@hootmail.com> wrote:
    > I've been working on baguettes and similar white-flour based French
    > breads. Oh, there are so many fabulous photos and incredibly detailed
    > recipes online. You can almost hear the crust crackle right off the
    > web shots.
    >
    > Here are a couple of them:
    >
    > http://www.chewswise.com/chews/bague...tz-recipe.html
    >
    > http://www.thefreshloaf.com/node/162...uette-formulas
    >
    > So, I have been going against my usual free-wheeling baking and
    > playing with (gasp) weights and recipes (There! I've said it!) and
    > been unhappy with the results. Why I have not been successful, I am
    > not sure, unless these two particular recipes that I have been playing
    > with are, themselves, flawed in some way that my gram-challenged mind
    > just does not see.
    >
    > Ok, I said to hell with it this weekend and just made dough in my
    > usual way...my sight and touch. As both of the above recipes called
    > for, I used both a well-refreshed starter/levain and yeast. I happened
    > to have fresh yeast in the house (thank you, Bread Faeries) and used
    > that. I mixed the levain, yeast, flour, water and salt in the Kenwood
    > with the dough hook a bit, then plopped it into a large bowl and did a
    > few stretch and folds over the course of an hour. Then into the fridge
    > overnight.
    >
    > This was a relatively high hydration dough. It could not be handled
    > without oiling, flouring or moistening the hands or cradling it with
    > flour on the mat. Messy, but shapeable. *65% - 70%, I'd say.
    >
    > I got goofy and carried away in all the shaping, though. I say this,
    > as I injudiciously made long thin loaves for the most part,
    > necessitating that they go at an angle on the baking stone. Only two
    > fit at a time. Damn shame I wasn't thinking well enough in advance to
    > have tucked some of the loaves back into the fridge. No real harm done
    > other than my slashes did not blossom out as fully as I would have
    > liked on some of the later loaves. And that damn oven just wasn't wide
    > enough and a few loaves have an interesting curve or two.
    >
    > Oh, I also made a couronne and a couple of epis - never played with
    > those before.
    >
    > http://www.flickr.com/photos/2564880...7623433991586/
    >
    > Boron


    Looks like you had a great time. Great pics, thanks.

  5. #5
    Boron Elgar Guest

    Default Re: Weekend Bread Baking

    On Mon, 15 Feb 2010 09:08:16 -0800, Serene Vannoy
    <[email protected]> wrote:

    >Boron Elgar wrote:
    >
    >> http://www.flickr.com/photos/2564880...7623433991586/

    >
    >Gorgeous, and fun! Good going.
    >
    >Serene



    Thanks, Serene, to you and the others who have been so kind.

    Boron

  6. #6
    Ophelia Guest

    Default Re: Weekend Bread Baking


    "Boron Elgar" <[email protected]> wrote in message
    news:[email protected]..
    > So, I have been going against my usual free-wheeling baking and
    > playing with (gasp) weights and recipes (There! I've said it!) and
    > been unhappy with the results. Why I have not been successful, I am
    > not sure, unless these two particular recipes that I have been playing
    > with are, themselves, flawed in some way that my gram-challenged mind
    > just does not see.


    The problem with weights and recipes, is that they can't take into
    consideration the air in your kitchen, nor the exact composition of the
    flour you are using. I believe that is why 'going by feel' is the best way,
    which is why, you and I get better results by so doing.


    > Ok, I said to hell with it this weekend and just made dough in my
    > usual way...my sight and touch. As both of the above recipes called
    > for, I used both a well-refreshed starter/levain and yeast. I happened
    > to have fresh yeast in the house (thank you, Bread Faeries) and used
    > that. I mixed the levain, yeast, flour, water and salt in the Kenwood
    > with the dough hook a bit, then plopped it into a large bowl and did a
    > few stretch and folds over the course of an hour. Then into the fridge
    > overnight.
    >
    > This was a relatively high hydration dough. It could not be handled
    > without oiling, flouring or moistening the hands or cradling it with
    > flour on the mat. Messy, but shapeable. 65% - 70%, I'd say.


    Heh, you have more patience than I do Just too messy for me

    > I got goofy and carried away in all the shaping, though. I say this,
    > as I injudiciously made long thin loaves for the most part,
    > necessitating that they go at an angle on the baking stone. Only two
    > fit at a time. Damn shame I wasn't thinking well enough in advance to
    > have tucked some of the loaves back into the fridge. No real harm done
    > other than my slashes did not blossom out as fully as I would have
    > liked on some of the later loaves. And that damn oven just wasn't wide
    > enough and a few loaves have an interesting curve or two.


    Pah, who needs standard loaves <g>

    > Oh, I also made a couronne and a couple of epis - never played with
    > those before.
    >
    > http://www.flickr.com/photos/2564880...7623433991586/


    Looks great) Well done!

    --
    --
    https://www.shop.helpforheroes.org.uk/


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