Inspired by Gregoire Michaud's EM micro-organism baguettes, I made a batch with wild yeast. The results were amazing. The crust was somewhat soft but still had an eggshell. And the crumb? Sublime and filled with the "Special K flavor," Ian Lowe's definition of umami!
Back to Louis Lamour's baguettetradition. Baked a few batches, including one for a charity function. Louis' formula is a sure path to a perfect Parisian baguette. And the steps are simple; autolyse, bassinage and retarde! If those terms are unfamiliar, I invite you to look them up for a robust explanation. In the meantime, I offer photos for inspiration. These are fabulously tasty with an eggshell crust and holey crumb!
Trying to test all of the invaluable formulas found on Ian Lowe's Instagram Dropbox feed, I recently gave a go to his bulk retard baguettes. Not a stranger to cold bulk baguettes, this formula led me to amazing results. Less chewy then the usual levain style baguette, check the innards on these! Fantastic flavor packed, and definitely egg shell crust beauties.
Clandestino baker Thierry Delabre shared a poolish baguette formula. It uses one gram of yeast, and an unconventional retarding of both the poolish and dough. They looked good, had great crunch and tasted deliciously wheaty.
My first batch reminded me that the road to baguette perfection has its own potholes. More precisely, whether my pre-shaping was too loose or I had not been vigilant in rotating the loaves, whatever, the results were a bit dark. But at the end, I got loaves specatularily riddled with a golden honeycombed crumb and flavorful from long bulk fermentation. Not perfecto but good enough to inspire further tries in the future.
Buckwheat baguettes are not new for me, but recently I found a formula on a Facebook bread group whose highly hydrated dough, speckled with olives, looked lovely. I had to give it a go! Baguettes are always being refashioned by individual bakers, from sourdough to hybridized and poolish.
Buckwheat lacking gluten is just about 10 percent total. And my whole ground gave the dough a special looking crust and crumb. I liked the buckwheat flavor. And being a straight dough, it didn't take much time to put together. In sum, it was really great!
Add salt at beginning,70% water,(10% buckwheat, 80% wheat) mix 2mn in 1st speed,add 4g dry yeast, again 2 mn in 1st speed then 1mn in 2nd speed. Return to 1st speed and add slowly 10%water Once water is absorbed,mix 1mn in 2nd speed
Put it in box during 30mn,(bulk ferment)
Give a fold then, 1 hours proof in box Divid then wait 10mn before shaping Once shaping is done, wait 15mn then put in oven 265/245 Celsius
The baguette with poolish is a pre-fermented dough with a bit of malt. It also has longer fermentation then the baguette tradition, which just uses commercial yeast.The malt adds a bit more color to the crusts, as well as converts the starches to sugar that feed the yeast. Malt is made by sprouting barley. Then it's dried and ground to a powder, (diastatic malt).