========== REZKONV-Rezept - RezkonvSuite v0.97

Titel: Baguette Au Levain
Kategorien: Brot, USA
Menge: 6 Baguettes 14 " or 5 Baguettes à 250 g

510 Gramm (18 ounces) Levain (starter 100 % hydration)
531 Gramm (2 1/4 cups = 18 fluid ounces) water *
684 Gramm - 827 Gramm (24 - 29 ounces) all-purpose flour
1 Essl. (tablespoon) salt

============================== QUELLE ==============================
Daniel Leader, Bread Alone 1993
-- Erfasst *RK* 13.06.04 von
-- Ulrike Westphal

Mix all ingredients and ferment 2 hours at room temperature (74 F -81
F recommended). Deflate and cut in 6 (5) pieces. Shape into balls on
a lightly floured board. Let rest for 30 minutes. Flatten with heel
of hand and shape into baguettes. Proof until doubled in volume (2
hours) and bake at 225 °C (450 F) with steam on a baking stone for 20
minutes.

=====
I tried this recipe with German all-purpose flour Type 405 with 20 % germs
(protein 10.6 %) from soft wheat. I used only 1 1/3 cups* water for 24
ounces flour. The dough was a little sticky and very soft so it did the
proof and the baking in a baguette pan.

Hydration: ~60 %
Final dough weight: 1482 g = 52 ounces;
Baguettes weight: 1247 g (2x 251 g, 2x 237 g, 1x 271 g) = 43,8 oz
5 baguettes = each about 34 cm x 5 cm x 5 cm (13,4" x 2" x 2")
The results are visible at
http://mysite.verizon.net/res7gfb9/Bread/Baguettes.html
Thanks to Ed Bechtel to post my pictures.

Ulrike Westphal

Nice baguette photos.

I have 2 comments.

1. It looks like the recipe using all 531 grams of water would produce dough
with a hydration over 80 percent. My experience with 80 percent hydration is
that I've got pancake batter. The best I can do with that hydration is form the
plop of dough into a ciabatta. No wonder you cut the water back.

2. That's some nice baking equipment you've got there. Where did you find the 5
slot baguette pan? Do you slide the pan onto a preheated baking stone?

3. Thanks for sharing photos. It looks like flash was used. Sometimes flash
obliterates the detail in the crumb photo. It was suggested to me to try using
oblique sunlight for the closeup crumb photo. My problem is that the bread is
sliced at night-time, or I don't have a tetrahedryl rotovator to project the
incoming beam of sunlight into the kitchen at the proper oblique angle.

4. The bread you make with type 405 all purpose flour looks good. How is the
flavor?

Ed

"Ed Bechtel" > schrieb im Newsbeitrag
...
> Nice baguette photos.
>
> I have 2 comments.
>
> 1. It looks like the recipe using all 531 grams of water would produce
dough
> with a hydration over 80 percent. My experience with 80 percent hydration
is
> that I've got pancake batter. The best I can do with that hydration is
form the
> plop of dough into a ciabatta. No wonder you cut the water back.
>
> 2. That's some nice baking equipment you've got there. Where did you find
the 5 > slot baguette pan? Do you slide the pan onto a preheated baking
stone?

I slide the baguette pan with the gridiron into the hot oven. I found the
pan at
http://www.hobbybaecker.de/hobbyshop...2.html&lang=de

> 3. Thanks for sharing photos. It looks like flash was used. Sometimes
flash
> obliterates the detail in the crumb photo. It was suggested to me to try
using
> oblique sunlight for the closeup crumb photo. My problem is that the bread
is
> sliced at night-time, or I don't have a tetrahedryl rotovator to project
the
> incoming beam of sunlight into the kitchen at the proper oblique angle.

And I'm unable to turn off the slash, because I can't find the manual and
the "owner" of the camera is not available.

> 4. The bread you make with type 405 all purpose flour looks good. How is
the
> flavor?
>
> Ed

I would say it had a nice sourdough flavor.
Ulrike

"Ulrike Westphal" > wrote in message >...
> ========== REZKONV-Rezept - RezkonvSuite v0.97
>
> Titel: Baguette Au Levain
> Kategorien: Brot, USA
> Menge: 6 Baguettes 14 " or 5 Baguettes à 250 g
>
> 510 Gramm (18 ounces) Levain (starter 100 % hydration)
> 531 Gramm (2 1/4 cups = 18 fluid ounces) water *
> 684 Gramm - 827 Gramm (24 - 29 ounces) all-purpose flour
> 1 Essl. (tablespoon) salt
>
> ============================== QUELLE ==============================
> Daniel Leader, Bread Alone 1993
> -- Erfasst *RK* 13.06.04 von
> -- Ulrike Westphal
>
> Mix all ingredients and ferment 2 hours at room temperature (74 F -81
> F recommended). Deflate and cut in 6 (5) pieces. Shape into balls on
> a lightly floured board. Let rest for 30 minutes. Flatten with heel
> of hand and shape into baguettes. Proof until doubled in volume (2
> hours) and bake at 225 °C (450 F) with steam on a baking stone for 20
> minutes.
>
> =====
> I tried this recipe with German all-purpose flour Type 405 with 20 % germs
> (protein 10.6 %) from soft wheat. I used only 1 1/3 cups* water for 24
> ounces flour. The dough was a little sticky and very soft so it did the
> proof and the baking in a baguette pan.
>
> Hydration: ~60 %
> Final dough weight: 1482 g = 52 ounces;
> Baguettes weight: 1247 g (2x 251 g, 2x 237 g, 1x 271 g) = 43,8 oz
> 5 baguettes = each about 34 cm x 5 cm x 5 cm (13,4" x 2" x 2")
> The results are visible at
> http://mysite.verizon.net/res7gfb9/Bread/Baguettes.html
> Thanks to Ed Bechtel to post my pictures.
>
> Ulrike Westphal

That is the same recipe used by the bakery speciliazing in gourmet
breads I recently visited but the resulting bread was more bold
looking similar to a bakers yeast raised baguette.
It might be that your flour does not offer such satisfactory oven
spring or you slightly overproofed it so as to have minimal opening
of the slashes..In addition your home oven may not be optimized for
such dough.
Meanwhile the flour protein used by that bakery was 11.6%.
Rouy

"Roy Basan" > in message =
om...
commented on Ulrike's loaves at
http://mysite.verizon.net/res7gfb9/Bread/Baguettes.html

> It might be that your flour does not offer such satisfactory oven
> spring or you slightly overproofed it so as to have minimal opening
> of the slashes..In addition your home oven may not be optimized for
> such dough.

Looks good to me. What does your bread look like, Roy? Do=20
you know much about baking in a home oven? Exactly what should
be done to optimize a home oven?

Exactly what properties of flour are needed for satisfactory oven =
spring?

One thing is for sure -- you can't really make a baguette in a home=20
oven because home ovens are not deep enough.

---
DickA

>
>Looks good to me. What does your bread look like, Roy? Do=20
>you know much about baking in a home oven? Exactly what should
>be done to optimize a home oven?
>
>Exactly what properties of flour are needed for satisfactory oven =
>spring?

In my experience, flour type, provided it has enough gluten to make
satisfactory bread, is very much less important than developing gluten during
mixing, kneading and rising, and timing of baking in ensuring good oven
spring. If you're looking for spectacular slash opening AND a light crumb your
ideal baking window can be as narrow as 10 minutes. (on a hot day with
commercial yeast - I've not yet discovered how close the timing can be on
sourdough baguettes.)


>
>One thing is for sure -- you can't really make a baguette in a home=20
>oven because home ovens are not deep enough.
>
>---
>DickA
>

Apologies, Dick, I had a bad attack of cheap fingers and hit the send buttton
before finishing the previous post.

>
>>
>>One thing is for sure -- you can't really make a baguette in a home=20
>>oven because home ovens are not deep enough.
>>
>>---
>>DickA
>>

The name "baguette" is, I agree, at best, a courtesy title for long thin home
baked loaves. The most I can produce in my oven is a Baton or Ficelle.

John

"Wcsjohn" > schrieb im Newsbeitrag
...
> >
> >Looks good to me. What does your bread look like, Roy? Do=20
> >you know much about baking in a home oven? Exactly what should
> >be done to optimize a home oven?
> >
> >Exactly what properties of flour are needed for satisfactory oven =
> >spring?
>
> In my experience, flour type, provided it has enough gluten to make
> satisfactory bread, is very much less important than developing gluten
during
> mixing, kneading and rising, and timing of baking in ensuring good oven
> spring. If you're looking for spectacular slash opening AND a light crumb
your
> ideal baking window can be as narrow as 10 minutes. (on a hot day with
> commercial yeast - I've not yet discovered how close the timing can be on
> sourdough baguettes.)
>
>
> >
> >One thing is for sure -- you can't really make a baguette in a home=20
> >oven because home ovens are not deep enough.
> >
> >---
> >DickA
> >

Probably Roy is right with my flour. I used flour with 2% germs. So 0.5 g
protein in 100 g originates from germ, so that my flour has only 9.9 %
protein that contains gluten far away from 11.6 %. Where little is, can't
develop much.

Ulrike

"Dick Adams" > wrote in message >...
> "Roy Basan" > in message
> om...
> commented on Ulrike's loaves at
> http://mysite.verizon.net/res7gfb9/Bread/Baguettes.html
>

> Looks good to me. What does your bread look like, Roy? Do
> you know much about baking in a home oven? Exactly what should
> be done to optimize a home oven?

Try to visualize DicK
IF you compare the appearance of bakers yeast raised baguette and
that levain baguette made in that bakery( both with no additives and
fermented normally/traditioanally) they have similarities.I think in
some cases you had passsed by a bakery who sold such levain raised
french stick and you can see the difference.
To me,The major difference are, the taste which is superior with the
levain raised bread.The nice split of the slash pattern,the bold
looking appearance which seems to tell the customer' buy me, I both
look good and taste good'.
Meanwhile that bread shown in the pictures looks tired , (and
obese?)as the slits did not even open well.That bread in the
pictures,seems to say' I am sorry I look grumpy today, but who cares I
still taste good<g>.

> Exactly what properties of flour are needed for satisfactory oven
> spring?
Well dick you are smart to figure that out.There is no point
explaining the technical details .Even without the specialized
knowledge you can recognize a bread made with a good flour and poor
one.
Do not pretend<g>.You had virtually spent your life baking at home and
therefore you should notice the variations in flour you use. Unless
you are a friggin loyalist for a particular type of flour, just like
your zeal for sourdough.It is best for you to discover that out for
your self.
> One thing is for sure -- you can't really make a baguette in a home
> oven because home ovens are not deep enough.
A baguette can still be made satisfactorily,but even if the recipe are
similar,but it will never come out exactly the same as that made with
the institutional oven used for such purpose.In addition another
significant point the skilled commercial baker understood the
processing technique totally and had elevated to an art the way of
slashing the dough before baking in order to obtain the desired
attractive apppearance on the bread.
Try to imitate that skill at the luxury of your home.
Roy

"Roy Basan" > wrote in message =
om...

> ... Try to imitate that skill (that of the skilled commercial =
baker)(in "the=20
> way of slashing the dough before baking in order to obtain the =
desired
> attractive apppearance on the bread") (in) the luxury of your home.

Or maybe in the squalor of my mud hut.

Deep in my heart, I believe that attempting to imitate the so-called =
skill of
the so-called commercial baker, whether he be a skilled one, or one of =
the
common garden-variety kind, is a mistake for the home baker.

One item in particular: for most purposes, a baker with an ordinary =
home
oven should, in the case of sourdough, not count on oven-push, but =
should
take the major portion of the rise before the bake. In order, then, for =
the
slashes to open properly, they should be made in advance of the bake, =
like
maybe an hour, depending on conditions.

That pretty-much eliminates the possibility of the banneton-peel =
flip-flop=20
technique. That, for most home-bakers, is a real good way to collapse =
the
loaf even before the final punishment (slashing). That is to say that =
baking=20
the loaf/loaves in the same orientation as it/they were risen in, is a =
desirable=20
simplification for the home baker. Ulrike, for instance, can do that on =

account of the form that she uses.

> A baguette ... will never come out exactly the same as that made with
> the institutional oven ...

Yep, you can say that again! Home bakers, unless their name is Kenneth, =

do not have the same ovens as institutionalized bakers.

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com

P.S. for John. John, the "=3D20"s are real. They are legitmate =
Internet Flotsam.
They were also noted by "Bob" . They are sometimes
appended to the first line of a quote by the dark forces.

man, i've been wondering how to get rid of some oven push.. unless i
slash correctly, my loaves go a bit disfigured in the oven. when i do
slash correctly, the slashes get "rounded out" by the push

jeremy lakey - firstname at lastname dot net



Dick Adams wrote:
> "Roy Basan" > wrote in message om...
>
>
>>... Try to imitate that skill (that of the skilled commercial baker)(in "the
>>way of slashing the dough before baking in order to obtain the desired
>>attractive apppearance on the bread") (in) the luxury of your home.
>
>
> Or maybe in the squalor of my mud hut.
>
> Deep in my heart, I believe that attempting to imitate the so-called skill of
> the so-called commercial baker, whether he be a skilled one, or one of the
> common garden-variety kind, is a mistake for the home baker.
>
> One item in particular: for most purposes, a baker with an ordinary home
> oven should, in the case of sourdough, not count on oven-push, but should
> take the major portion of the rise before the bake. In order, then, for the
> slashes to open properly, they should be made in advance of the bake, like
> maybe an hour, depending on conditions.
>
> That pretty-much eliminates the possibility of the banneton-peel flip-flop
> technique. That, for most home-bakers, is a real good way to collapse the
> loaf even before the final punishment (slashing). That is to say that baking
> the loaf/loaves in the same orientation as it/they were risen in, is a desirable
> simplification for the home baker. Ulrike, for instance, can do that on
> account of the form that she uses.
>
>
>>A baguette ... will never come out exactly the same as that made with
>>the institutional oven ...
>
>
> Yep, you can say that again! Home bakers, unless their name is Kenneth,
> do not have the same ovens as institutionalized bakers.
>

"Roy Basan" > wrote in message
om...
> In addition another
> significant point the skilled commercial baker understood the
> processing technique totally and had elevated to an art the way of
> slashing the dough before baking in order to obtain the desired
> attractive apppearance on the bread.
> Try to imitate that skill at the luxury of your home.

Roy, you shouldn't sell the home baker short. That skill can be 'imitated'
quite readily by the home baker, as evidenced by the following photo of a
batard that I baked in my home kitchen:

http://photos.groups.yahoo.com/group...iew=t&.hires=t

(one may need to belong to the Yahoo Bread Pictures group to view the photo)

- Steve Brandt

"Steve B" > schrieb im Newsbeitrag
news:7%LBc.69138$2i5.14681@attbi_s52...
> "Roy Basan" > wrote in message
> om...
> > In addition another
> > significant point the skilled commercial baker understood the
> > processing technique totally and had elevated to an art the way of
> > slashing the dough before baking in order to obtain the desired
> > attractive apppearance on the bread.
> > Try to imitate that skill at the luxury of your home.
>
> Roy, you shouldn't sell the home baker short. That skill can be
'imitated'
> quite readily by the home baker, as evidenced by the following photo of a
> batard that I baked in my home kitchen:
>
>
http://photos.groups.yahoo.com/group...iew=t&.hires=t
>
> (one may need to belong to the Yahoo Bread Pictures group to view the
photo)
>
> - Steve Brandt
>
I am unable to access the Yahoo photos. I get an error even though I have a
logon ID.
Ulrike

"Steve B" > wrote in message news:<7%LBc.69138$2i5.14681@attbi_s52>...
> "Roy Basan" > wrote in message
> om...
> > In addition another
> > significant point the skilled commercial baker understood the
> > processing technique totally and had elevated to an art the way of
> > slashing the dough before baking in order to obtain the desired
> > attractive apppearance on the bread.
> > Try to imitate that skill at the luxury of your home.
>
> Roy, you shouldn't sell the home baker short. That skill can be 'imitated'
> quite readily by the home baker, as evidenced by the following photo of a
> batard that I baked in my home kitchen:
>
> http://photos.groups.yahoo.com/group...iew=t&.hires=t
>
> (one may need to belong to the Yahoo Bread Pictures group to view the photo)
>
> - Steve Brandt

Hello Steve, I tried to check the pictures you want to show but
failed to get into with a yahoo ID. I got an error message as well.I
used to eaaily get in but now no more.
Roy