exploding baguette

August 29, 2017

Bakery Redemption Day...
Basically we all worked on whatever we didn't finish the previous class. I was able to bake my challah, build my sweet rolls, and make my baguettes.

Baguette-

Professional Baking p.
3 loaves @ 14 oz.
Bread Flour... 25.5 oz.
Salt... .5 oz.
Yeast (Instant)... .2 oz.
Water... 16.5 oz.

Mixing and Fermentation:
-straight dough method
-improved method DDT: 77 degrees F
(Proofing: 80 degrees F @ 80% humidity)
Baking: 425 degrees F for loaves
              450 degrees F for rolls
*Steam first 10 min

WOW. This whole recipe was a learning experience. It was excessively challenging. I initially thought that it would be simple because of the way Chef KJ made it look. It was.... not. I made the dough okay, it had great crumb but I totally rolled it wrong and overcooked it.

I think the most critical part of making baguettes is how you form the loaves. It is essential to place the evenly pressed seam of the bread DOWN on the proofing/cooking surface. It also needs to be rolled and sealed VERY TIGHTLY so that the dough doesn't escape and burst the seam. The careful transport of the proofed dough to the oven is also a very important part of production. The loaves are very delicate and have to be fully proofed before they are ready for the oven. At which point, it is also imperative that you carefully watch or time your bread in the oven. Even though mine were not given steam the first 10 minutes of their baking process, that doesn't excuse that I should have watched them more carefully.

DESPITE the horrid appearance of my bread, it tasted wonderful. I actually love the extra crunch that the exterior of the bread had. I know overcooking isn't recommended but it sure tasted great. Next time when I cook everything better, it will taste even better.

I love baguettes with seeds and salt. would have like to added grains and seeds to the dough to made it even chewier. Sesame, poppy seed and sunflower seeds would have been an amazing addition. If I were to photograph or present my bread, I would plate it with deli cuts, a variety of cheeses, and an herb spread.

* Cheesy Soft Rolls-
We made the same soft roll recipe again and added different amounts of cheese to the dough to see which would taste the cheesiest. I made mine with 3 oz of cheese. Although I learned a lot about flavor, this redo of the soft roll recipe gave me another opportunity to practice rolling my rolls. I am steadily improving and I am able to make them look nice and smooth at a faster pace.

WHAT I LEARNED:

Today I learned that baking is much less stressful if you manage your time and keep a clean station. I also learned that quality is very important. My mishap with my baguette could have been avoided with a better preparation and following of directions. Also I learned that baguettes don't HAVE TO BE proofed.