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French baguette on "old dough" / Baguette de pate fermentee (oven) (page 2)

Idol32
Exactly - exactly!
Irina F
Yes, Igor, about yeast, I was surprised, knowing that you use it in small quantities. Therefore, I reduced them.
As for the stick itself, tie it once and no time to drink a cup of coffee Three small ones do not always give me a chance
With a clerical knife, it's already more interesting!
George, respect! In general, we will try! But in fact, I love when everything is aesthetically pleasing - so that both the pebble and the baskets are natural, and the tool, respectively! Something like that)))
MariS
I post the promised photos of my baguettes ...

French baguette on old dough / Baguette de pate fermentee (oven)

French baguette on old dough / Baguette de pate fermentee (oven)

Thank you again Idol32 for a very detailed description of a great recipe!
Amidala
Idol32, Can I take sourdough instead of pâte fermentée?
Idol32
Of course it is possible. It's all interchangeable. It is only necessary to take into account that the lifting force of wild yeast is much lower than that of their commercial brothers and therefore the proving / lifting time must be increased.
zina
Quote: Idol32

Now I read the recipe again and was horrified - there was clearly an erroneous amount of yeast in it. It is necessary to take at least two times less. Now I do not have the opportunity to fix the topic header (you can see too much time has passed), so those who will bake these baguettes take 10g of yeast or even better 3 grams!!
so how much yeast is the result? in the main topic header 20
Admin
Quote: Idol32

Now I have no way to fix the topic header (you can see too much time has passed),

To do this, you can and should ask the moderator to provide the necessary information and changes and additions will be made to the recipe
Idol32
Quote: zina

so how much yeast is the result? in the main topic header 20

Take 10g. Usually, you need to take no more than 2% of the total weight of the flour included in the recipe. In this case, the yeast will not affect the taste of the bread.
ellfox
Good day.
Already several times I made baguettes (according to different recipes, including on dough), it turns out byaka (((
Flat, pale, and, as the most harmful critic - the husband said, "rubbery."
I decided to try my luck with your recipe, but there were questions about technology. Do not consider it difficult to explain to a beginner)))
1. Formed blanks you place on a linen towel. And which one is better to cover at this stage - also with linen, or do you need something denser and warmer?
2. There is no shovel, and neither is the material for it. An inverted baking sheet or cutting board works well. Or is it fundamentally important that there is something wooden?
3. The proverbial stone ... Again - will an inverted baking sheet work? If yes, is it necessary to additionally humidify the oven (a bowl of boiling water, for example)? And I also didn't understand - has the stone been in the oven since the start of heating? Do I need to lubricate it with something, cover it with parchment. Or do you need to somehow roll the bottom of the baguette in flour?
4. And I didn't understand anything at all about sugar in flour. Not in the recipe ... Or is it necessary? Or not?

These are such stupid, clumsy questions ... But if you understand, then thoroughly))) My culinary pride will not survive another failure
Idol32
So it means:

1. It is best to melt on canvas, completely 350-370 g / cm (this is similar to the canvas that artists use), if not, then a towel with a rough texture will do. It doesn't matter if it's linen or cotton. Almost no dough is attached to coarse burlap and it breathes better. Cover with the same towel / canvas as under the dough. Wooden - it doesn't matter.

2. If there is no board, then it is better to use a thick cardboard or cutting board. Put a sheet of baking paper on it and lay the blanks on it. With paper, they will roll better on a stone / baking sheet.

3. A baking sheet, if turned over, will work instead of a stone. You should put it on as soon as you turn on the oven.The stone / baking sheet must be hot when placing the bread in the oven. No need to grease or catch it.

4. Sugar in flour is enough. You don't need to add it.

Good luck!
ellfox
Quote: Idol32


Good luck!

I will try)) I will report later!
Idol32
Remember to sprinkle cornmeal on the board before placing the blanks on it. This is certainly not entirely French, but very Italian, the smell of the finished bread will be what you need!
yaKachka
Idol32 Thanks for the recipe, I really liked the baguettes. : girl_love: Myakish came out a little creamy, maybe I took 1 grade flour and added 1 tbsp of honey. l (thanks Iriska for advice ). The dough dough stood for more than 14 hours (I took 10 grams of yeast), there was no sourness, only the aroma of living bread!
French baguette on old dough / Baguette de pate fermentee (oven)
Idol32
To your health!
Musenovna
And yet how much yeast to use for this recipe ?! ten? Or 3 + 3 ?! Or just 3 grams is enough ?!
lesla
I'll unsubscribe again. As soon as I saw this recipe, I bake baguettes using it. It is very convenient to knead the dough for the night, knead in the morning, etc., and most importantly - delicious. But I add sugar 1 teaspoon. Thanks to the author!
Kate fedorova
I also decided to bake this baguette and am just delighted with the taste !!!
French baguette on old dough / Baguette de pate fermentee (oven)
Thank you very much to the author of the recipe for such a wonderful baguette !!
kseniya D
And I also decided to bake baguettes. Made exactly according to Richard Bertine's recipe. I am very pleased with the result. The crust is thin and dry and a wonderful soft center. And how delicious it is to soak a torn piece in gravy from meat! MMMM.
French baguette on old dough / Baguette de pate fermentee (oven)
French baguette on old dough / Baguette de pate fermentee (oven)
Tatiana27
Thin, crispy crust, lacy crumb. I always leave a piece of dough in the refrigerator for a week to add to the next batch. The taste is awesome. You can eat a whole baguette without anything. Only cuts are still a problem for me, because I haven't found a decent knife yet.French baguette on old dough / Baguette de pate fermentee (oven)French baguette on old dough / Baguette de pate fermentee (oven)French baguette on old dough / Baguette de pate fermentee (oven)
Musenovna
And yet how much yeast to use for this recipe ?! ten? Or 3 + 3 ?! Or is only 3 grams enough?
kseniya D
Since I did it according to Bertine's recipe, it’s like this: for 250 g of mature dough, 2.7 g of yeast per 135 g of flour + the main batch of 4.5 g per 390 g of wheat + 20 g of rye. From this count I got 4 baguettes.

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