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 I weigh everything for accuracy.
|
"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.
|
The Biga is Ready Using a pre-ferment enhances flavor.
|
Autolyzé If you leave dough alone, it forms gluten all by itself.
|
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.
|
Pre-shaped Logs I divide the dough into portions and then roughly shape logs.
|
Folding the Baguette The dough is folded over three times in shaping the baguettes.
|
Four Mini-Baguettes in Their Couche After shaping, I let the baguettes rise for the final time in a linen "couche".
|
Not Much Flour Left on the Bench What can I say? I always try not to get too much flour on the bread.
|
Slashed and Ready The loaves are slashed and ready for the oven.
|
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.
|
It Just Doesn't Get Any Better Crunchy crust, and inside big open crumb. Soft with tons of flavor.
|
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.