RSS

Category Archives: Baguette

I am back! ( I baked a baguatte with preferment with a broken oven.)

It has been long time until I baked a baguette again.  I have been into Table Tennis since, then in the same time, I got sick.   It is not fun to talk about.

 

So, why should I go back to the days that I had challenged to make a perfect baguette again?

Now, the biggest challege for me is that I have to bake them with temperature UNDER 430 F  because my oven is very weak.   Four years ago, I was able to increase the temperature up to 450F, then it broke once more.  So, I have to easy on my oven for now.

Anyway,I used this recipe and method below.

https://raisinyeastwater.wordpress.com/2011/12/09/baguette-with-preferment/

baguette 1115

Not bad.   But as I expected, the scoring made me unsatisfied.

baguette 1115 no2

Well, It is a good start anyway!

All of baguettes that I am going to make everyday from now on will be used as  stuffing for  Thanksgiving dinner!

Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

 
4 Comments

Posted by on November 15, 2013 in Baguette, Pre-Ferments

 

Tags: ,

Baguette with preferment : Why are there so many big holes?

Now, I  have changed the method of punching down on the dough twice to three times stretch and fold every 45 minutes at the first bulk fermentation.  I also stretched the dough out to make a long baguette after shaping because I couldn’t take some bench time for the dough to relax.. I had to pick up my daughter from school.   The original recipe is here.

I really like the crumb that is very silky like see through crumb. I fermented at 54F for 5 hours after the 3 x stretch and fold on the surface, and I moved the dough at 60F for 2 hours to warm the dough so that I could shape the dough easier than the last time that I made.  The last one, the dough was really cold that I didn’t move the dough at 60F until the dough warmed up.  When the dough was cold, I couldn’t make a long baguette.

 

 

 

My daughter loved this baguette as much as she asked me to get more slices after eating a couple of them .  The crumb was creamy and sweet.  The crust was really thin and crispy.

I am going to put together my thoughts when I am satisfied with this baguette.

 

Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

 
8 Comments

Posted by on January 4, 2012 in Baguette

 

Tags:

Today’s baguette with preferment

I changed  the instant yeast amount and  method from this recipe that I have worked on for a couple of years.

1. I used 0.3g instant yeast  for preferment, and 0.2g instant yeast water for the final dough.

* I fermented the preferment dough for 14 hours at 68F and it rise 1.5 times in bulk.

2. I did 3 times stretch and fold every 45 minutes at 68F  and 1 hours later,  I moved the dough at 50F for cold bulk fermentation for 6 hours.

3.  I shaped without taking any bench time.  I wanted to take the bench time for 30 minutes or so because the dough was way too cold to make a long baguette..  I couldn’t stretch as much as I expected..

4. Proof    I took only 15 minutes.  I had to go on an errand.

it is very round and thick.

As I expected, there is no many holes in the crumb.

  But it was really tasty. The crumb was creamy, very silky and sweet. The crust was really thin and crispy. I will keep the instant yeast amount, then I will try the method with taking some bench time and more time for proofing.

 

Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

 
4 Comments

Posted by on December 30, 2011 in Baguette

 

Tags:

Baguette: My proofing board

I have used  a * homemade baguette board for proofing to keep the dough round  for a year, but I realized that it may damage the crumb structure in the dough by my mistake.

Here is my baguette board for proofing.  I just cut a center roll of  wrapping paper in a half.

                                                                                   I pressed down the board to adjust the curb.

Here is what I found out that I might make a big mistake.

I made a very long baguette with preferment about 60 cm on 12/20/2011.I cut the dough little bit so that the baguette can fit in my oven , and I cut the short dough in a half again, then proofed the one without the board,and the other one was used the board.

    Here is the result:

I don’t know which one is which!    I forgot it!!

      I am going to test it again to make sure which one is better.

                    I will bake more baguettes tomorrow…..

———————————————————

Updated 12/27/2011

I think that I shouldn’t use the wrapping paper’s center roll  board for proofing anymore because of this result.

It doesn’t look good because I took this crumb shot at night.  I hope you can see the open crumb all over.

  I proof the dough like the way :

but I cover it with a big plastic bag when it is proofed like this:

* When I proofed the baguette dough without the plastic bag, the baguette came out pretty dense and the dough was not silky.

    This is the result of the baguette without the plastic bag.

  This baguette was proofed with the plastic bags.   Over all, the baguettes that I have tried many times with the plastic bag have more open crumb than the one without the plastic bags.  I also tried the baguette without the plastic bags more than 20 times. all of them came out pretty dense.

I think that every bread dough need to be proofed with  moisture.

Creative Commons License

Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

 
4 Comments

Posted by on December 22, 2011 in Baguette

 

Tags:

Baguette with raisin yeast water

I have tried to get perfect crumb of  my baguette for a couple of years, and I haven’t still gotten the crumb that I want.  I am getting close to my dream baguette, but it is always imperfect.

This baguette is used raisin yeast water.  This is a 54cm long baguette.

Ingredients:

  • 180g  King Arthur All purpose flour
  • 21 g  raisin yeast water
  • 105 g filtered water
  • 3.2 g salt

                    

The crumb picture at the right on the top  is too fine, and the crumb picture at the right on the bottom is telling me something that I didn’t a good job on the right side when I shaped, but I don’t know what I did unfortunately. I will post when I complete this recipe.

Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

 
6 Comments

Posted by on December 17, 2011 in Baguette

 

Tags: , , ,

Baguette with preferment

This Baguette with preferment is what I have worked for a couple of years to get perfect crumb. Of course, I care about the taste.   I posted this recipe on TFL before, but I reduced the yeast, and also changed the method for now.

This dough is very sticky because 80% hydration as to 100% flour.   But I really like this crumb, which is very sweet even though I use only flour,water, salt and a bit of yeast.

   I wanted to make a long and round baguette than a long and slender one that I always make because it is easier for me to get the crumb that has a lot of holes.

Here is my recipe “Baguette with preferment

1 baguette ( Approximately 52cm long)

Ingredients:

Preferment (Day 1  At the night before going to bed- Ferment : 12-15 hours )

Less 1/8 tsp    Approximately 0.4 g  Instant dry yeast ( I use Fleischmann’s Bread Machine)

76 g  Water

95 g  King Arthur All purpose flour

Final dough (Day 2)

Less 1/8 tsp    Approximately  0.4 g  Instant dry yeast ( I use Fleischmann’s Bread Machine)

76 g  Water

95 g King Arthur All purpose flour

3.4 g Salt

*Barley malt powder          1 g ( you need the malt if  your flour doesn’t contain barley malted flour)

Method:

1. Preferment (1): Mix the preferment flour and yeast well until incorporated, then add the salt and water. Stir well with a fork. leave it at the room temperature for 2 hours.

2. Preferment (2): Move the preferment in the refrigerator and leave it for overnight.

3. Preferment (3): Next morning:  Check out the dough if it has enough bubbles from the bottom to the top. If it has the bubbles, it is ready to move to next step. If the dough doesn’t have enough bubbles on the dough, Wait until you can see the bubbles all over.       This dough is ready →

* note:  This dough doesn’t rise at this stage, which I am aiming for.

4. Mix the preferment and final dough:  Mix the final dough’s flour and yeast until incorporated. Then mix all the ingredients and knead for 2-5 minutes until you can achieve the dough temperature ( DT)  70 F.

5. Ready to ferment: Put some oil or shortening in the glass bowl and place the dough to ferment.  Cover it with plastic wrap and put a rubber band around the bowl to avoid to get dry around the surface.

6. Bulk fermentation:  Leave the dough at the room temperature around 70F for 1.5-2 hours until you can see some bubbles on the surface, and many bubbles on the bottom .Punch down 2 times every 20 minutes at the first bulk fermentation.

7. Cold bulk fermentation: Leave the dough at the room temperature around 64F  5-6 hours until the dough rises double in bulk.

8. Preshape:  put the dough on the floured wood board very gently. I use a plastic folder that is cut into a rectangle and coated with shortening.

The bottom is face now. Stretch the dough X way to make a rectangle  around 35cm x12cm, 8mm thick using a rolling-pin and your hand.  Fold the dough in a half, but leave 2-3cm extra on the bottom dough

Stretch out the dough until you desire and pat it gently.  This is 52 cm long. Gently pat on the surface  and put a damp towel over the dough.

9. Bench time:  Put a damp towel over the dough and rest for 15 minutes.

10. Shape: Using your finger tips, pat the dough gently… ( I feel like that I can shape the air in the crumb at this time)

Fold the dough in a half and pinch the both sides very tightly.

11.Final proof:  Place the dough in the linen,that is covered with a big plastic bag and proof for 20-30 minutes around 72F.

12. Scoring:

13.Preheated 465F ( I can’t use maximum temperature 500F. I broke the fuze twice before because I bake baguettes too much.)

1) Bake at 465F for 7 minutes with steam ( Sylvia’s steaming method)

2) Take out of the steaming towels and a parchment that was on the baguette, then decrease the temperature to 450F  and bake more 13 minutes.

3) Shut off the oven and open the door a little bit and leave the baguette for 3 minutes in the oven. – I got this idea from David.

 I am happy with today’s baguette, but my dream baguette is still far from this one.    Practice, Practice, Practice……

 

Submitted to Yeastspotting

Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

 
25 Comments

Posted by on December 9, 2011 in Baguette, My recipes

 

Tags: , , , ,

Preferment baguette with raisin yeast water

I didn’t  make a plan for 82.6%  hydration dough instead of 72-74% hydration’s .. I made a mistake while making the baking schedule. But it turned out pretty well.
Preferment baguette with raisin yeast water
 Kitchen room temperature 72-76F     6/13-15/2011
Hydration 82.6%
  Preferment dough:
  • King Arthur All purpose flour   75g
  • Raisin yeast water                          15g
  • Ice cold water                                  62g (  I use filtered water that  is on my refrigerator in the winter )
————————————
Final dough:
  • King Arthur All purpose flour   75g
  • Ice cold water                                  62g
  • Salt                                                        2.7g
—————————————
Method:
1. Mix the preferment dough  7 hours at 76F until the dough spreads side ways.
2. Put the preferment dough  in the refrigerator. ( I put it in the bag to control the temperature around 14℃) for 3.5 hours.
3. Added the final dough except the salt.
4. Autolyze for 20 minutes.
5. Added the salt and mix for 2 minutes by hand.  DDT 69F
6. Punch down the dough interval 20 minutes x 2  ( punch down the dough, and make a round shape )
7. Refrigerate it for about 36 hours at 9-10℃ until the dough rises doubled in bulk.
8. Preshape and bench time 20 minutes.
9. Shape  Kitchen temperature was 73F.
10. Proof   for 20 minutes at 69.8℃.
11. Bake   7 minutes with steam at 470F/ 13 minutes at 450 minutes after taking out the steaming tools/ Shut off the oven and leave the door open slightly and leave the baguette for 3 minutes.
before shaping
46cm long
  This is the good one.
 This is the bad one.
 High hydration dough makes thin and crispy crust, and also sweet. However, it is very difficult for me to slash on the dough.  I keep trying over and over.
 
6 Comments

Posted by on December 6, 2011 in Baguette, My recipes

 

Tags: ,

 
%d bloggers like this: