French Baguette

[bif]

Last edited Tue Oct 29, 2013, 11:55 AM - Edit history (1)

http://cookingwiththemark.blogspot.com
Ingredients
1 cup warm water
1 T yeast
2 T sugar
Flour as needed

Directions
In a bowl, pour warm water and sugar. Dissolve yeast. Let proof for 15 minutes or so and then add flour until it's no longer sticky. Kneed for a minute or two. Cover with a towel and let rise for an hour. Pound down and form into a long rope. Place on an oiled baguette pan and let rise for 20 minutes. Bake in a 350° oven for 40 minutes. Serve warm.

[Auggie]

1. "Add flour until no more can be added?"

What kind of a recipe is that?

[kentauros]

2. I would guess to do so until it's no longer sticky,

and kneads smoothly.

This isn't a recipe for beginners, or for those that are not fluent in baking skills. It also seems to be written for the "intuitive" baker than those wanting strict instructions.

Still, a basic starting point is best, and then have the instructions to add flour as necessary. Otherwise, you're going to stumble through it and likely make too big of a mistake from which to recover.

[bif]

3. I'll modify the recipe

I've been baking bread for a long time, and it's really an instinct thing. I remember the first time I read, "Add enough flour". I thought that was pretty vague but after a while it made sense. It depends on a lot of factors. How old is the flour. What kind of flour is it. The humidity, etc.

[kentauros]

4. I measure by weight,

as I was taught in baking/pastry classes. It's more accurate, whether for large or small batches. So, my cookbooks often have the weight equivalents next to the less reliable "cups" measurement.

Now, if you want to really confuse people, go with the Baker Percentage method of measuring

[Auggie]

6. The wetter the dough, the larger the air holes ...

flour/water ratio makes a big difference.

I can't imagine the short fermentation time does much for flavor either.

One would only know for sure by trying it.

[Fortinbras Armstrong]

9. I agree about the short rising time.

Use less yeast and let it rise longer. I typically let it rise in the refrigerator overnight.

Try this recipe from Jacques Pepin.

[kentauros]

5. By the way, it does look like a good recipe.

Not long to make up and bake, and likely produces a fine loaf and interior crumb.

My biggest complaint lately with the Artisan Bread in 5 Minutes A Day recipe is that it results in a gummy crumb. The bread it wonderful if you eat it fresh out of the oven (that is, when you're not supposed to eat it (it's still cooking.)) Let it sit for a day, and it might as well be Wonderbread with a harder crust.

And I miss the kneading. I've had a hard time holding myself back when forming the Artisan loaves. I want to move that dough around on the bench for ten minutes!

[Nac Mac Feegle]

7. You're going to need to put some salt in that

Without salt, the dough will expand quite a bit more than normal, and your loaf will taste nasty. Bland and flour-y.

Been there, done that, got the T-shirt. And the scars.

[bif]

8. Good call

I did put a pinch of salt in it. Have to revise the recipe.

[Fortinbras Armstrong]

10. There is a saltless bread that comes from Tuscany, pane sciocco

The story goes that salt was heavily taxed or that Tuscan salt came from Pisa, and the Pisan merchants charged an arm and a leg for it.

Pane sciocco (sciocco means "saltless" in the Tuscan dialect and "stupid" in other northern Italian dialects) is never eaten by itself -- basically because it tastes nasty by itself.

[Galileo126]

11. Talk about an ear-worm!

I've been thinking of this ever since you posted this thread, Bif.

The local bakeries in my town really suck. All the breads are so "airy" that you can't even make a sandwich with them. They just fall apart just by looking at them.

I need a baguette that's got texture, a little "heft", without a density that appoaches a lead brick. Chewiness is also a good quality.

Any tips on these aspects? Thanks...

-g

[bif]

12. I'd use bread flour

I think it has more gluten in it and makes a firmer loaf. Also, kneading the dough a lot improves the texture of it.

[Galileo126]

13. Thanks, Bif!

I'll try the extra kneading for a heftier loaf.