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I am not reaching my goal yet … baguette yes..yes… baguette…

I love my baguettes, but I am not happy with the crumb yet..  Few years ago, I saw a beautiful cell structure in the crumb, just beautiful..  I was speechless at the moment, then just staring at the baguette for a long time.   I felt like the baguette was made like a croissant.  I don’t know if I can get the perfect crumb structure…sigh…..

Yesterday’s baguette was fine…  The taste – great,  the crust- good,  the oven spring-  better than ever ( A big progress)… and the crumb structure – okay…

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This iron pan with bricks works great for creating steam in my weak oven.

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I could slice only one baguette, the rest of them were taken.

I hope tomorrow’s baguettes are better….

Happy baking!

Akiko

My favorite baking tool:  I strongly recommend this bread knife. I have been using for over 7 years.

 
 

A good baguette…

I couldn’t sit on my computer to update my blog recently.  I started a very small business as a home processor baker. We shall see how my business goes.

Well, again this is a 74% hydration baguette with preferment for over forty-eight hours.

002     I finally got some good oven spring on my baguette, but not perfect.  I love the russet crust, which I am very happy with.  When I held the baguette, I felt light and good weight for the proper baguette that I was hoping for.

I baked four baguettes in total, but all of them were sold. So, I couldn’t slice to take a picture of the crumb, and the other baguettes… I was too busy.  My son took the picture of this baguette.  He did a great job.

Happy baking!

Akiko

koubo-1

Shopping tip:
My favorite instant yeast: Saf-instant yeast. If you are sensitive to the brewer strongly recommend this yeast. 
Saf Instant Yeast, 1 Pound Pouch

 
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Posted by on May 17, 2017 in Baguette

 

80% hydration baguette with preferment

Again, I realized how hard to shape and score high hydration baguettes.  It was little struggling..  The recipe is here. although, I changed little bit. I will show you how when I complete.

I also think that I need a new oven for that unfortunately.  My weak oven can’t create nice oven spring for baguettes.  😦   I am losing a hope now.

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Although I like their crumb and the taste of the baguettes, of course. The crust was thinner than the 70% hydration baguettes. The taste was sweeter, and some how juicier slightly.

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Now, I am making 74% hydration baguettes.  We shall see!

Happy baking,

koubo-1

Shopping tip:
My favorite instant yeast: Saf-instant yeast. If you are sensitive to the brewer smell, I strongly recommend this yeast.
Saf Instant Yeast, 1 Pound Pouch

Akiko

 
 

Eight baguettes yesterday…

Baguettes, baguettes, baguettes… Yes, I am practicing!  The dough hydration is again 70%.

To make four baguettes (  309g each when I divided into four dough  )

Preferment dough:

  •  380g King Arthur all purpose flour
  • less than 1/4 tsp saf-instant yeast
  • 267g spring water

Final dough:

  • 380g King Arthur all purpose flour
  • less than 1/4 tsp saf-instant yeast
  • 267g spring water

I tried the new method after watching some professionals and home-baker’s Youtube videos.  They really helped me.

When I started this craziness, I hadn’t found much clue to learn good techniques of a perfect baguette. Now we can find so many good tips by online searching.

My two favorite Youtube videos are:

  1. https://youtu.be/eicQrS8pdLI
  2. https://youtu.be/P2eM9mObCHs

I feel much easier and doing the right thing to make a baguette as a close-to- a professional baker after following these processes.

Oops, where is another baguette? There are only seven baguettes in the picture..

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Did you notice the one from the very left?  Yes, it is crooked..   I made a mistake when I put it in the oven.

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I couldn’t slice in the half to check the whole crumb because they were for the vendor who sells home made basil pesto at the local farmers market. They give some samples with french bread there, so I would like to get feedback from them.

By the way, I started to sell my bread recently. I don’t know how it goes.. but I certainly enjoy baking and getting real good feedback from my customers.

Here is a crumb shot.. ( round slices)

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The taste of these baguettes :  I just love the natural sweetness comes from just flour and spring water and salt.  The creamy crumb is one of my goals.

The crumb:  I was surprised to see how much air-pockets I got by the new process.

I will continue to experiment with the new technique..    Next time.. .Yes, 80% hydration baguette!

Happy baking!

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Shopping tip:
My favorite instant yeast: Saf-instant yeast
Saf Instant Yeast, 1 Pound Pouch

 
2 Comments

Posted by on May 6, 2017 in Baguette

 

Baguette with preferment 70% hydration

Now, I am working with my baguettes again, even I have a weak oven… I may burn the ignition cords very soon because I simply overuse it, but I can’t stop myself..   🙂

Here is the recipe   I decrease the water content to 70% this time.

 

I baked 4 baguettes:

The two baguettes from the right :  Proof ; 30 minutes  Bake with no steam.

The two baguettes from the left : Proof ; 1 hour, bake with steam.

I like these crust, which are my target to achieve, nicely caramelized.

Oven spring :  I may not able to get good oven spring.. may be because of my weak oven.. I need to figure out the problem..

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Their crumb comparison:

The baguettes  ( 30 minutes proof / no steam )  I forgot to take the crumb shot for the other one.. but it was dense as the picture below.

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The baguettes ( 1 hour proof  with steam )

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I am not happy with these crumb yet..  I will be more careful when I preshape these dough tomorrow.   Tomorrow?  Yes, tomorrow!!

Happy baking!

My favorite baking tool:  This bread knife is $29.99 now!   It was $38ish before.

 
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Posted by on May 2, 2017 in Baguette

 

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Lactic sourdough bread

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Lactic sourdough bread:  I call this loaf  ” lactic sourdough”

because this loaf has full of lactic acid. lactic food.PNG

I treat my sourdough starter as levain. You can read how I made my sourdough starter from scratch just using flour and water here.

Ingredients:   To make two loaves.

Levain   315g  ( My dough hydration is about  68-70% )

Final dough

KA AP   810g    * King Arthur All purpose flour

Freshly ground Rye berry seeds  50g

Vital gluten  8g

Water ( Spring water is the best)  526g +

Instant yeast  1-2 g  * No need to add the yeast in the summer.

Salt  19g


  1. Mixing  Add all the ingredients to the mixing bowl except the salt.
  2. Mix until incorporated, then leave it for 5 minutes.
  3. Add the salt and knead until the dough have a moderate gluten development.
  4. Bulk fermentation: 3-4 hours until the dough rises triples.
  5. In 45 minutes,  Folding: Stretch and fold the dough on the surface once after 45 minutes of bulk fermentation.
  6.  Dividing and shaping:  Divide the dough in the half and shape.
  7. Final fermentation: Approximately 1 -2 hours at 76F.
  8. Baking : preheated at 280F,  increased the temperature to 430F as soon as you place the dough in the oven, put the metal wire underneath the bread, continue to bake for 10 minutes at 430F. Decrease the temperature to 400F, bake another  5-10 minutes until golden browned.007

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I have used this knife since 2010, and it has still worked as new yet.

Victorinox Swiss Army 10.25 Inch Fibrox Pro Curved Bread Knife with Serrated Edge

 

Happy Baking!

koubo

 
4 Comments

Posted by on April 19, 2017 in Lactic sourdough bread, My recipes

 

Tags: ,

I am disappointed with the round banneton.

I ordered the 10″ round banneton and a 8.5″ round one other day. They arrived today.

I am very disappointed with this oval banneton because it is much smaller than mine!

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This 10″ banneton on the right  has only 6″ wide. DOYOLLA 1pcs Oval Shaped 10″ Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner Combo Mine is 7″ wide.   I will return this one.

 

I am fine with the round banneton though..

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Mine is 9″ on the left,  and  the one I bought on the right is  8.5″ as described. I am very happy with the price under $11. Forsun 1pcs 8.5″ Round Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner

 

Happy baking!

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koubo-1

 
1 Comment

Posted by on April 19, 2017 in How to make raisin yeast water

 
 
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