from Jeffrey Hamelman's Bread. One of those baguettes challenge that I took upon myself to find the best taste, right texture, crumbs, shaping, and scoring.
With the numerous tries on baguettes, I was about to give up trying baguettes, I was just not able to get the right taste, texture, crumbs and everything a baguette needs to be. Until I saw one of TFL (the fresh loaf) member who attended SFBI (San Francisco Baking Institute)'s baking class. My heart tells me that I must try and I did.
I chose Jeffrey Hamelman's Bread - Baguettes with Pâte Fermentée because I have not tried it. I've tried the poolish one, and was not very successful, in fact frustrated that my dough didn't pull together. This time, I thought a Pâte Fermentée will be easier.
To make the Pâte Fermentée, I prepared the day before. Mix all, set it aside for 3 hours on the counter top. The weather was really really warm, at about 33 to 35 degree celsius. I won't be baking until another 24 hours. Therefore, I decided to stuck it into the fridge.
After 16 hours, I took it out.
To make the main dough: Mix all ingredient except Pâte Fermentée, rest 10 minutes, and add in Pâte Fermentée. I had to knead for about 20 minutes by hand till the dough came together.
1st rise: Every 45 minutes, I did 1 set of stretch and fold. 3 times of 45 minutes. The dough was very well developed after that.
Shaping: After the final stretch and fold, I split into 4 pieces, about 200-220g each. Each one fold into rectangle. Rest for 5-10 minutes. Did the 2/3 fold and 1/3 fold twice on the dough, and rolled to elongate it. I had one of them shaped into round shape.
Proof: 1 hour as the weather is really warm. I put it in my living room which was air-conditioned at about 24 degree celsius.
Scoring: I think I'm starting to get the scoring, still no ears, I don't know why. But it is much better compared to other times.
Baking: 28 mins for 250 degree celsius. 10 minutes before baking, I poured 1 cup of hot water in a pan at the bottom of the oven. After loading, every 3 minutes, I spritz with water.
After baking: I decided to keep the door ajar, and leave the bread in the oven for another 8 minutes. Its suppose to help to build the crispy crust.
This baguette has a pleasant sweet taste, and the inside is soft, with slightly crispy crust, that's not too thick. The crumbs are still not as open as I like. I should have removed the parchment paper from the bottom after 3 minutes of baking.
I think I'm getting there. Need a little more work on my steaming, scoring and probably folding. I'll continue to work on this formula. My family were very pleased with the taste of this baguette.
113g Japanese Strong Flour
Pinch of yeast
338g Japanese Strong Flour
All of the Pâte Fermentée