Gardening done for the day and now I'm on to perfecting the homemade baguette. I am so tired of being disappointed in the so-called baguettes they have in the stores that I am determined to make real Parisian style baguettes myself.
I've sorta kinda almost made them before but cheated with a pan and I didn't follow the traditional two day process for fermenting the dough.I just made some dough, shaped it and baked it. No crackly to the crust and no deep fermented flavor not to mention the tight crumb. I'm following all the rules and traditions for these loaves. I even went out bought me a couche (linen sheet) to raise them in.
I started my dough yesterday and now I am in the process of shaping the bread. The traditional method calls for letting the dough rest for 30 minutes between each step so that's where I am. Two more shapings and one more rest and then the final proofing and baking. We shall see.
I'm using a trick of mixing a tiny bit of whole wheat flour that has been sifted to remove most of the bran with my all purpose to try and duplicate the French flour. King Arthur does sell a "French" flour blend but I'd like to be able to do it with all purpose.
I'll post a picture if they turn out stellar. The recipe makes four loaves but I am only doing two today so I'll have another go tomorrow. That's the nice thing about a cold fermented dough is that you have a few days to work with. I should have a two or three more day window to get it done.
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