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Baguette a la Reinhart - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Baguette a la Reinhart

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  • Baguette a la Reinhart

    Just been doing some experimenting in the electric oven ahead of a bake in the WFO. Managed to find an great baguette baking tray - needed to test that too. Happy with the results.

    Peter's recipe:

    Recipe: Classic French Bread : NPR
    / Rossco

  • #2
    Re: Baguette a la Reinhart

    Great -looking baguettes!

    Comment


    • #3
      Re: Baguette a la Reinhart

      Thanks for the feedback. The trick is the overnight fermentation.

      Here is another summary of the recipe with some refinements:

      How to make a French baguette or baton – easy recipe
      / Rossco

      Comment


      • #4
        Re: Baguette a la Reinhart

        Excellent baguettes Rossco. Thanks for the 2 links. They are very informative. I've been looking at those baguette pans you have there for a while. Do you put on a backing stone in your oven or just the oven rack?
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        • #5
          Re: Baguette a la Reinhart

          Hi Dino - nice to hear from you...

          The pans were a great find - the holes allow gas to escape and also facilitate browning/cooking underneath the baguette for an even bake.

          I bought a new Miele oven a few years ago and it came with a kind of pizza stone which I always leave in the oven when doing my baking - including the baguette. It takes a bit longer to absorb the heat but it is worth it as it provides a good base on which to place the baguette rack. Pic attached for reference (cast iron steamer at bottom).

          I have modded the recipe slightly and now work on a 70% hydration using the following mix per 3 baguettes:

          Water: 476
          Flour: 680
          Salt: 14
          IDY: 7

          Need very little adjustment of the water to get it right. Autolyse 10 mins after rough combining ingredients and another 5 mins rest after a 3 minute beat in KA with dough hook.

          After cranking the oven up to its max (280 C) I switch it off, add hot water to the steaming pan and leave for 10 secs. Then, I place the scored baguettes in the oven for 2 mins and after the 2 mins has elapsed, I switch the oven on for 27 mins at 230 C
          / Rossco

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          • #6
            Re: Baguette a la Reinhart

            Have done an experiment using the cheapest "Home Brand" flour from Coles supermarket (95c per kg) and got some really good results. Light, crispy and airy. The protein content is about 10% so not too bad. I would recommend trying some of the cheapest brands available to determine the suitability for long-term use.

            This is from a bake this morning..
            / Rossco

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            • #7
              Re: Baguette a la Reinhart

              Previous bakes...
              / Rossco

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              • #8
                Re: Baguette a la Reinhart

                Today's bake - using Superb bakers flour with a high gluten content. It produced a more chewy texture than the general purpose flour, but nonetheless, it was very edible and had good crunch.

                I am finding the cheap 95c per kg Coles Supermarket brand hard to beat for the best all round baguette baking...

                Note: fresh yeast used.
                Last edited by heliman; 01-13-2014, 05:27 AM.
                / Rossco

                Comment


                • #9
                  Re: Baguette a la Reinhart

                  Originally posted by heliman View Post
                  Thanks for the feedback. The trick is the overnight fermentation.

                  Here is another summary of the recipe with some refinements:

                  How to make a French baguette or baton – easy recipe
                  Rossco, your post inspired me to take a try at making baguettes. I followed the recipe in the link and let proof overnight in the fridge. My WFO was about 500F this morning when I put the baguettes in the oven. Didn't come out as good looking as yours, but were very tasty with a good texture. Thanks for posting.
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                  • #10
                    Re: Baguette a la Reinhart

                    Originally posted by Bec1208 View Post
                    Rossco, your post inspired me to take a try at making baguettes. I followed the recipe in the link and let proof overnight in the fridge. My WFO was about 500F this morning when I put the baguettes in the oven. Didn't come out as good looking as yours, but were very tasty with a good texture. Thanks for posting.
                    Your baguettes look really good!
                    / Rossco

                    Comment


                    • #11
                      Re: Baguette a la Reinhart

                      Originally posted by heliman View Post
                      Your baguettes look really good!
                      Originally posted by heliman View Post
                      Just been doing some experimenting in the electric oven ahead of a bake in the WFO. Managed to find an great baguette baking tray - needed to test that too. Happy with the results.
                      Thanks. They were not quite as "crusty" as I suspect they should have been. The crust had a nice chew but did not get crisp. Have you given the baguettes a try in your WFO yet. Bruce
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                      • #12
                        Re: Baguette a la Reinhart

                        Yes - i have done a few in the WFO after a pizza bake, with the coals removed.

                        Results were good but difficult to manage steam. For that I mopped the floor with a very wet mop, put a cast iron pan in to add a small amount of steam and also used a spray bottle.
                        / Rossco

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