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Boring baguette - 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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Boring baguette

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  • Boring baguette

    I made a so-so baguette with the extra pizza dough from our weekend pizza night, and I'm looking for help. It was 65% hydration, Caputo Rosso -- it made some great pizza. I stored the dough overnight in the refrigerator, proofed it for 5 hours (folding twice), shaped the loaf via Hamelman, gave it a final proof of about 90 minutes and baked it between two FB Stones at 425F with convection on. (I know it would have been better in one of my WFOs, but it was cold, drizzly and dark). The internal temp was 205F.

    It was OK, but the crust is too light, too thin and not crunchy enough. I also didn't get a nice grigne. The crumb was OK, but more elastic would be better.

    Any ideas? I know this loaf would have sprung and been perfect in a WFO, but sometimes you need to bake inside.

    Thanks for the input.
    James
    Last edited by james; 03-09-2009, 12:06 PM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Boring baguette

    James
    I think it looks quite good for leftover pizza dough...also baguette are somewhat boring...I might suggest a higher bake temp with steam and probably no convection...good baguette ususally are baked in a very hot shallow oven chamber with lots of steam and then get vented about half way through to set the crust...can be vented sooner if you like a lot of crack to the crust...
    Best
    Dutch
    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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    • #3
      Re: Boring baguette

      Thanks Dutch,

      It's true that your basic baguette isn't a work of art. I guess that's why they bake twice a day in France -- fresh, but usually uninspiring.

      Hotter at the start, lots of steam to start, then vented. I'll try that.

      Thanks again,
      James
      Pizza Ovens
      Outdoor Fireplaces

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      • #4
        Re: Boring baguette

        Hi James,

        I agree with Dutch - hotter oven - and be sure the stone is really hot, ie, heat the oven for 45 mins - 1 hour before baking.

        As an aside, I had some Peter Reinhart sourdough pizza dough in the fridge for 11 days (yes, 11 days!) already shaped into pizza balls. I had too much bread to make yesterday to make pizza, so shaped into 2 torpedo loaves and let proof for 3 hours. Baked in the WFO and they had huge oven spring and a nice, even, rather shiny crumb. They are VERY sour but not boring! I just tried it as an experiment as I hate wasting dough. Moral of the story is - unless it's eating up everything in the fridge - bake it!

        Annie
        "It's not because things are difficult that we do not dare, it's because we do not dare that things are difficult." ~ Seneca

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        • #5
          Re: Boring baguette

          Hi Annie!

          ELEVEN DAYS! You must have created a whole new lifeform in the dough by then! WOW!

          More seriously, did you have any special handling problems? When I let my sourdough dough go more than a couple of days it tends to lose structure. OTOH, it CAN give great crust. Pleae tell us more about the bread...

          Thanks!
          Jay

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          • #6
            Re: Boring baguette

            Originally posted by AnnieMacD View Post
            Moral of the story is - unless it's eating up everything in the fridge - bake it!

            Annie
            I'll remember that one!
            James
            Pizza Ovens
            Outdoor Fireplaces

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