As frequent readers will know, I went to the King Arthur Flour "Artisan Baking at Home" class this past fall. Since then I have been working to make the best baguette possible in a home oven. After tweaking the KA method, and adjusting the recipe for Robin Hood unbleached white flour, I think I have gone about as far as possible in the quest. Here is a picto-mentary of today's work:
![Tools of the Trade 2 Tools of the Trade 2](/images/it-just-doesnt-get-any-better-400.jpg)
Tools of the Trade I weigh everything for accuracy.
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![The Face of the Monster](/images/it-just-doesnt-get-any-better-400.jpg)
"The Face of the Monster" Inside the oven, baking stones on the top shelf and a pan with refractory brick for making steam on the bottom.
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![The Biga is Ready The Biga is Ready](/images/it-just-doesnt-get-any-better-400.jpg)
The Biga is Ready Using a pre-ferment enhances flavor.
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![Autolyze Autolyze](/images/it-just-doesnt-get-any-better-400.jpg)
Autolyzé If you leave dough alone, it forms gluten all by itself.
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![Fresh Dough Fresh Dough](/images/it-just-doesnt-get-any-better-400.jpg)
Fresh Dough After 7 more minutes of mixing. At this point it is a little too wet but by the time I start shaping it will be just right.
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![Pre-Shaped Logs Pre-Shaped Logs](/images/it-just-doesnt-get-any-better-400.jpg)
Pre-shaped Logs I divide the dough into portions and then roughly shape logs.
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![Folding 2 Folding 2](/images/it-just-doesnt-get-any-better-400.jpg)
Folding the Baguette The dough is folded over three times in shaping the baguettes.
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![Four Mini-Baguettes in Their Couche 2 Four Mini-Baguettes in Their Couche 2](/images/it-just-doesnt-get-any-better-400.jpg)
Four Mini-Baguettes in Their Couche After shaping, I let the baguettes rise for the final time in a linen "couche".
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![Not Much Flour Left on the Bench 2 Not Much Flour Left on the Bench 2](/images/it-just-doesnt-get-any-better-400.jpg)
Not Much Flour Left on the Bench What can I say? I always try not to get too much flour on the bread.
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![Slashed and Ready Slashed and Ready](/images/it-just-doesnt-get-any-better-400.jpg)
Slashed and Ready The loaves are slashed and ready for the oven.
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![Look at the Ears Look at the Ears](/images/it-just-doesnt-get-any-better-400.jpg)
Look at the Ears Four loaves out of the oven. Three are par-baked to freeze and finish baking later. The fourth is ready to eat. 'Ears' are the raised ridges where the bread was slashed.
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![It Just Doesn't Get Any Better It Just Doesn't Get Any Better](/images/it-just-doesnt-get-any-better-400.jpg)
It Just Doesn't Get Any Better Crunchy crust, and inside big open crumb. Soft with tons of flavor.
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My wife, Pat's comment was, "I'd put this up against any baguette I have eaten in Paris, and I've eaten a lot of baguettes in Paris!" I tend to agree. I don't think I can get any closer.