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First French Baguettes - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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First French Baguettes

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  • First French Baguettes

    I tried French Baguettes last weekend and they turned out great.

    I made a poolish the night before and also heated up the oven the night before as I wanted to bake the bread in the morning.

    The next morning I made the baguette dough with the poolish at 65% hydration. I steamed the oven before the baguettes went in and every five minutes during baking for the first fifteen minutes. Actually when I steamed the oven I even gave the baguettes a good spray of water. It was like they were in a sauna. Let the steam escape for the last five minutes and BAM! They were done.

    I had one latter in the afternoon when they cooled with blue cheese and hot capicola OMG they were good. Crispy crust with a nice chew to it.

    I will definitely make these again in two weeks for our Thanksgiving dinner.
    Live life like you're dying....without going bankrupt

  • #2
    Re: First French Baguettes

    I was reading a book I think it was the Artisan Baker but not 100% sure.
    French flour has fava bean flour in it
    This gives French baguettes a unique smell and taste.
    Probably increase/evens out the protein levels in flour for a predictable result too.

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