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heliman 12-23-2013 01:19 AM

Baguette a la Reinhart
 
2 Attachment(s)
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

GianniFocaccia 12-23-2013 09:53 AM

Re: Baguette a la Reinhart
 
Great -looking baguettes!

heliman 12-23-2013 03:35 PM

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

Dino_Pizza 12-26-2013 08:15 AM

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?

heliman 12-26-2013 04:29 PM

Re: Baguette a la Reinhart
 
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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

heliman 01-11-2014 07:18 PM

Re: Baguette a la Reinhart
 
1 Attachment(s)
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..

heliman 01-11-2014 07:34 PM

Re: Baguette a la Reinhart
 
3 Attachment(s)
Previous bakes...

heliman 01-13-2014 04:24 AM

Re: Baguette a la Reinhart
 
2 Attachment(s)
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.

Bec1208 01-14-2014 08:20 AM

Re: Baguette a la Reinhart
 
3 Attachment(s)
Quote:

Originally Posted by heliman (Post 167272)
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.

heliman 01-15-2014 05:58 AM

Re: Baguette a la Reinhart
 
Quote:

Originally Posted by Bec1208 (Post 168217)
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!


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