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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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Baguettes

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  • Baguettes

    I was making focaccia, with an 85% hydration dough, but we had Chinese instead. So I proofed the dough overnight in the refrigerator, folded it today, and shaped and bake baguettes.

    One thing is interesting. At this high a hydration, you can't slash the bread with a lame. It's just too soft. Moving the loaves around without messing them up is also pretty tricky.

    But it came out OK.

    Plus, I want to test that photo attachments are still working.

    James
    Last edited by james; 04-23-2009, 06:44 PM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Baguettes

    James,
    FYI, I can see the thumbnail of your baguettes in your posting, however, on the "Forum" page I am still getting the x'ed out blank squares where the thumbnails used to be of the the new photos in the photo gallery.

    Bests,
    Wiley

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    • #3
      Re: Baguettes

      The color is really nice. How's the inside texture?

      I was going to bake on Tuesday, but it was too windy to start the fire, so I ended up putting all my predoughs, bigas, etc. in the fridge overnight. Yesterday it was STILL too windy, so I ended up baking inside. My rye, which I'd never bulk-risen in the fridge, turned out a really lovely color I haven't achieved before. Nice and reddish-brown, with good color on the slashes. My whole wheat loaves got darker than I like them (not burned by any means, just dark). Does the overnight in the fridge make the color different?
      Elizabeth

      http://www.fornobravo.com/forum/f8/e...html#post41545

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      • #4
        Re: Baguettes

        Hi Elizabeth!

        Yes, overnight will affect color for you have changed the sugar content of the dough far more than simple time. The yeast slows a lot in the fridge and the baceria and enzymes keep going. The balance depends on how much and how active the yeast is for they eat sugars. But enzymes make sugar breaking down the flour into sugars so...it sounds like you had higher sugar content than previously. (Note: it is possible to deplete sugar also if you have a lot of yeast!!!0

        BTW, James. Those look like pretty good Pain Anciennw which involve wetter dough than usual. Yes, BP 86 is a bitch to handle but it makes great bread!

        Hope that is useful!
        Jay

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        • #5
          Re: Baguettes

          Wet baguette dough, like ancienne, is next to impossible to slash with a standard docking blade. The cuts simply close right up. Next time, clip the loaves with kitchen shears held at a very shallow angle to the loaf. To prevent sticking, plunge the shears into flour between cuts. Works.

          Jim
          "Made are tools, and born are hands"--William Blake, 1757-1827

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