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Kitchen Notes: Baguettes Deconstructed
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Mark P
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PostPosted: Fri May 22, 2015 10:43 pm    Post subject: Steam baking baguettes Reply with quote

My method for better or worse:
Use an aluminum roasting pan, the disposable kind. Cut a small hole in one side near the top to face out towards your oven door. Place baguettes on baking stone, then cover with roasting pan. Wait 1-2 minutes allowing pan to get hot: use a small spray bottle on mist setting and spray into hole in pan.
Five minutes later, repeat; repeat again five or so minutes later. Wait five minutes then remove roasting pan and allow crust to bake to a golden color.
Enjoy!
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Dilbert



Joined: 19 Oct 2007
Posts: 1177
Location: central PA

PostPosted: Sat May 23, 2015 4:12 pm    Post subject: Reply with quote

Mark -

clever!

"covered" and "moisture" does the trick - many tactics to that end.
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Whickwithy
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PostPosted: Sun Sep 06, 2015 9:57 pm    Post subject: Baguette for Engineers, final fermentation Reply with quote

I'm a bit confused in that at one point, you seem to suggest that the final fermentation can take 1.5 to 4 hours. In another place, you seem to indicate 12 to 24 hours. Am I just reading it wrong?
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Dilbert



Joined: 19 Oct 2007
Posts: 1177
Location: central PA

PostPosted: Mon Sep 07, 2015 4:56 pm    Post subject: Reply with quote

this?
"Mix poolish, flour and water until just mixed. There is some disagreement about whether yeast should be added before or after the autolyze. You decide. Let stand for 10-30 minutes. Add salt (and yeast if not added before autolyze) and knead for about 1-2 minutes. Final dough temperature should be 70 degree maximum.

Lightly oil bowl and turn dough to coat with oil. Cover bowl and mist interior of bowl to create humid environment. Let stand 12 - 24 hours. You want dough to about double in size. If dough is expanding too rapidly, process can be slowed by placing in refrigerator for a few hours. You do not want the dough to reach the stage where it collapses due to over-rising."

the 12-24 hr rise time is for the poolish - or 'starter' - or (other names)
it is fermented much longer, some folks store a starter in the fridge and feed it now and then, keeping it 'active' almost indefinitely.

a chunk of the starter-previously-prepared is added to the major dough portion - which needs a much shorter rise time.
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