#1  
Old 09-14-2011, 04:59 PM
Serf
 
Join Date: Dec 2010
Location: usa
Posts: 10
Default Parisian baguette recipe

I want to make these baguettes which are on in the Forno Bravo wood fired bread pdf file but the recipe for the Pate Fermentee and the dough are indentical. Is this correct? If not does anyone know what the correct dough recipe is?

Thanks

bobnnorm@ptd.net
Reply With Quote
  #2  
Old 09-15-2011, 06:29 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Parisian baguette recipe

Pate Fermente IS dough - OLD dough. That is why it is the SAME.
Reply With Quote
  #3  
Old 09-26-2011, 08:43 PM
SableSprings's Avatar
Apprentice
 
Join Date: May 2009
Location: Roseburg, OR USA
Posts: 195
Default Re: Parisian baguette recipe

I just made 48 baguettes for a Brewfest in Oregon and used the attached formula to great success. Since I needed 144 buns for brats for the party, I decided that making baguettes and slicing each loaf into three sections would make the best buns in the most efficient manner. I modified a formula from Hamelman to 10% whole wheat flour and was really pleased with the results. The dough is wet and needs to be treated with respect when you size and create the initial shaped pieces. I have been using Ciril Hitz's method of shaping baguettes and it works quite well...google him for his bread shaping YouTube videos they are fabulous.

This attached formula (pdf) uses a Poolish instead of a Pate Fermentee which might work better for you. Basically a Poolish is a wet sponge and I think a better place to start for those new to these indirect fermentation methods (since few people think ahead enough to keep some "old dough" for the new batch). I like the Poolish method with whole wheat to let the flour autolyse the night before -- maximizing flavor. Also you'll be surprised by the nice oven spring from this formula...hope you like it!

Just to put things into perspective, remember that Pate Fermentee is just bread dough with salt (usually saved from a previous batch of bread -- old dough as noted by TexasSourdough). A Poolish and a Biga do not have salt and are always the first step in the process--not from a previous bread dough.
Attached Files
File Type: pdf WWBaguettes.pdf (19.1 KB, 216 views)
__________________
Mike Stansbury
Roseburg, Oregon (
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
)

Photo albums

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
GLUTEN FREE Pizza Recipe mrsleep99 Pizza 6 07-26-2011 03:26 AM
Question about Basic Vera Pizza Napoletana Recipe frankiebones Artisan Ingredients 4 08-18-2010 12:22 PM
Panettone (Original recipe - using preferment - LM) Part two. arevalo53anos Hearth Bread and Flatbread 1 11-28-2008 12:23 AM
Panettone (Original recipe – using preferment or LM) Part one. arevalo53anos Hearth Bread and Flatbread 8 11-27-2008 04:06 AM
Forno Bravo pizza recipe jabguit Pizza 9 03-13-2008 07:54 PM


All times are GMT -7. The time now is 07:31 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC