I just sliced a piece of baguette and was blown away by the crumb. This is my best result so far. I have used and old piece of bread dough that has been stored in my fridge. I made the dough and added the old dough. The result was beautiful I think.
The taste was great too, and the crust was as sharp as a knife. I actually hurt my mouth. It remembered me at the baguettes we used to get at the local baker who is long gone.
6 opmerkingen:
Ziet er erg lekker/mooi uit.
Heb je ook een recept?
Ja hoor gipskruit, even geduld, ik post het later!
Bart
congrats on the impressive crumb! those look truly like the real deal :-)
i've made several variations on the baguette formulas in hamelman's book, but i haven't come close to such an airy intersection. do you follow hamelman's mixing/kneading prescriptions, or do you have a tailor made technique of your own?
To be honest, it is the first time I get such a result with baguettes!
I only have made it before once and the result was not that good!
I follow the Hamelman recipes exactly as he mentions them in the book. I also try to get the desired dough temperature, which means calculating the temperature of the water.
No special techniques!!! Like I said, I follow the book and that is all. I do have to admit that I have had awesome breads as well as totally bad breads as well. Most of the time my result is rather good though.
I don't know if the new oven also might have something to do with it. The baking stone becomes extremely hot, this together with the steam seems to give a good result.
The crust was not that beautiful because I did over steam a bit.
I also am like baking bread at home for like a year and a half now, and I can fall back on my education as a graduated baker (I do work in chocolate though, not as a baker.)
So it is not like I am a novice bread baker. All in all I have my failures too but most of the time the result I get at home is more than satisfying.
@Gipskruit : Ik zal het recept later posten, sorry for the delay.
Hallo.....(ja sorry weet je naam niet)
Heb je het recept nog gevonden?
Vind ze er zo mooi uit zien dus wil het graag proberen :)
Gr Gipskruit
Oeps totaal vergeten, hier is het :
Pâte fermentée :
250 gram bloem
165 gram water
5 gram zout
0,5 gram gist
Deeg :
750 gram bloem
495 gram water
12 gram gist
15 gram zout
421 gram pâte fermentée
P.F. : alles mixen tot smooth-12-16 uur rust @ 70°F
Mixing : alles behalve P.F.
3' 1st speed
wanneer deeg vormt => P.F. in stukjes toevoegen.
Hydratatie corrigeren.
Finish mix 2nd speed 3 tot 3 1/2 min.
Moderate loose dough.
Deegt° : 76°F.
Bulk ferment : 2 uur.
Fold : na 60'
Divide : 350 gram.
Pre shape round lightly
10-30' rust => plastiek
Vorm de baguette plaats in deegdoek.
Final ferment : 1 tot 1 1/2 uur.
Bake : steam 240°C => ongeveer 20'
Voila gipskruit, groeten, Bart
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