Baguettes are the simplest of breads, or so one would think, considering they're made from a few core staples; flour, water, salt and yeast. Last week, I tried a formula for a sourdough baguette. It came benefit of the Spanish baking book, Guia Parar...
After a recent ciabatta tutorial from my friend Marco Cerutti, I returned to more familar territory; baguettes. The version below were with a sourdough and yeast addition.
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...
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...
Baguette Tradition. Yes, there are rules in baguettes, from their size, flour, time alotted to ferment, shape, cut and bake. Here's my recent attempt at the most typical "baguette tradition." Confession: I already failed on size and cuts,...
Here's something worth a share from a recent finding: Jeffrey Hamelman's six ways baguette. His approach reminded me a bit of Dan Lepard's simple stretch-and-fold process. Anyway,I gave Mr. Hamelman's formula a go, putting...
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