RSS

Category Archives: Pre-Ferments

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: ,

Pre-Ferments

Pre-Ferment ( Old dough) is just that : a piece of while flour that is reserved after mixing and incorporated into the next batch ( Final dough) of bread.

This is nothing difficult to make this kind of bread. You just mix and stir the flour and water and a bit of yeast, then leave it at your kitchen counter for overnight. In the next morning, you can mix the preferment dough and the final dough to bake bread.    You will taste the flavor benefits of using some Pre-Ferment (old dough) in the new mix.

Here is the basic type of yeasted pre-ferments. ( References : ” Bread” by Jeffrey Hamelman and Wikipedia)

 

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

 
66 Comments

Posted by on December 9, 2011 in Pre-Ferments

 

Tags: ,

 
%d bloggers like this: