Pate fermentee cold dough baguette (Peter Reinhart)

I will try to make very cool baguettes. Coffee is a pleasure in the morning.

Today's:

[Nata]

Nata, handsome

[Scarecrow]

Scarecrow, for those who are in the tank - what should the bun look like when kneading in HP?

[milka80]

milka80

When kneaded, it gathers into a good kolobok, it can just slightly reach behind the blade. When stopped - gently and slowly floats.

[Nata]

Nata, and I read all the comments and was surprised - mine is not there ... it turns out baked, but not reported !. I also need to bake for a photo shoot ... and in a pizza maker I made small, almost buns ... blpdy, but tasty ... now we need to put them in the oven ... Natasha, but without a form on a baking sheet, it should also turn out well ?.

[Vinokurova]

Vinokurova,

It will work out. Without a baguette sheet, you mean? I have here somewhere in the subject of a photo, where two are baked on a sheet, and two - just on a stone, because I did not have the second sheet. So from the photo it is not clear which ones were baked on the sheet, which ones were just like that. I myself could not distinguish them))).

When kneading, it gathers into a good kolobok, it can just slightly reach behind the scapula. When stopped - gently and slowly floats.

And so it was. Ehh, all the same, the crackers turned out ((((((((((And everything seemed to be perfect until the moment of baking. The oven with the stone was warmed up in advance. There was no mold, made from foil. Transferred to the stone. , began to shoot, and the bottom is wet. What's wrong with the foil? I unloaded everything directly onto the stone and further into the oven. But you see that the technology has already been broken. We chew, of course, don't throw it away)))
Where is my joint, tell me? Next time I will try the usual ciabatta baking paper on baking paper, because as soon as I sin on foil.
And yes, how long does it take to bake everything? The recipe indicates 10 minutes, and then it is agreed that until golden brown. Maybe I overexposed?

[Nata]

Nata,
Yes

Without baguette sheet

...
still interesting

add steam (splash boiling water)

What is it like?. can you put a bowl of water down?
and more))))) I have a baking sheet for pizza in a hole ... will it be better on it than on a solid one ?. I would put a bowl under it ...

I apologize for the stupid questions, but I baked the first baguette in a princess, there was a lot of steam, but the tops were not brown at all .. and the crusts were still not what I dreamed of .. I still really want it now (at least for a photo shoot) everything worked out for the top five ... or for 4+

[milka80]

milka80,

It should have been on the stone. Just on stone. It is moisture-consuming. The baguette sheet is perforated, i.e. the air circulates freely. And just the dough was probably soaked in the foil (the evaporating moisture had nowhere to go). Due to the overpriced baking, they dried up. They are baked for 10 minutes, turn over 180 degrees and another 10 minutes.

[Vinokurova]

Vinokurova,

To add steam (to splash boiling water) and put a bowl - these are two different things. When we splash half a glass of boiling water on a baking sheet / frying pan set down in advance (heated with the oven), we dramatically increase the humidity and thermal conductivity of the air in the oven chamber (steam begins to swirl there, close the door abruptly and quickly). Due to this, our cold workpieces begin to warm up very quickly (remember yourself in a humid bath))) and rise. There is a characteristic "explosion" of the dough and only then - baking. And we need steam at this very moment, and then we do not need it practically. Sometimes in the middle of baking, I even open the oven for a couple of seconds to let off steam.
In the bowl, the water boils evenly and gradually throughout the baking process. We don't need this. A perforated baking sheet works better than a regular one.

Nata, baked !.
only I did very little, 100 g of dough each .. mine like it so much
Natasha, thanks for the recipe and technology!

[Vinokurova]

Vinokurova,

Wonderful! Almost epi. In the sense of the form. It was possible to bring it to its logical conclusion: to scatter it on a spikelet.

Oh, they wrote at the same time))) Nat, I put a bowl (((
now I understood how to do it ... and the baking sheet was in my hole.
but the baguettes are very nice ...
thanks for the debriefing!

Yes, I don’t have a dangerous razor, the cuts do not work with a knife, so I cut them with scissors)))
Thank you!

Yes, I don’t have a dangerous razor, the cuts do not work with a knife, so I cut them with scissors)))
Thank you!

I can see))). That's why I'm talking about Epi bread. It is done with scissors)). Look:

aN5QL_kaowQ

Judging by your baby baguettes, your pets love a lot of crust. So epi will give them even more crust in each bar)).

Natasha, thank you !. it will be necessary to make more of these .. what handsome)))))

[Scarecrow]

Expensive Scarecrow, I have been baking your baguettes for a long time, this is my favorite bread for all holidays, especially if sandwiches with caviar are planned. Finally, we must have a conscience and thank the author. In general, thanks for the recipe, baguettes always turn out fragrant, with a thin crispy crust and lush crumb. Like these ones


This fall I was in France. Croissants there, of course, yes, I have never eaten these and I will not dare to repeat. And the baguettes - well, I myself bake no worse according to your recipe!

[SvetaI]

SvetaI,

Ooooh, we are not worse than the original, it turns out!

But I haven't been to France (although I've been to many places). There is nothing to compare with. For some reason, I am not drawn to France ...

No worse, it is! As for France, it is certainly interesting to go there, but living there is no way!

I tinted a little, but it's not scary:

Tinted a little

But what a crust ...

[Joy]

Joy,

Yes, yes, this is a terrible weakness of my husband, I specially "fry")))

[Scarecrow]

Scarecrow, gorgeous baguettes, Natasha, you can open a bakery. Very nice and appetizing.

Pay attention - both the dough and the dough itself are of the same composition.

That is, you can simply knead the usual bread dough, open half of it, put this half into the refrigerator, sprinkle something like focaccia or cakes from the leftovers, knead the usual norm the next day, but after kneading, change the yesterday's half to today's. And bake at least a baguette, even hearth bread, even a brick, even a loaf in a slow cooker. Am I getting it right?

At one time I fiddled with cold doughs, but for some reason they were not included in the working system ... Probably because I baked sporadically. We ought to go back again, and this recipe can serve as a trigger.

Although again - my usual bread is the same pate fermentee, only in full. Baguettes from it sometimes turn out to be too hard in the crust and it can be difficult to get into the desired color scheme, and I somehow do not appreciate the extra rubberiness of the crumb. And I, in turn, do not really respect the extra sweetness after cold fermentation.

So you have to use anyway.))

[Bijou]

Bijou,

What are you fastidious about))).

Yes, you can do exactly as you described. Because the dough and dough are identical and equal.

What are you fastidious about))).

And don't say ... I myself suffer.

I tinted a little, but it's not scary:

it's scary beautiful and scary delicious for sure

[eye]

eye,

Have eaten already half)).

[Nata]

Nata, this is willpower !!! only half

[eye]

eye,

Tan, there's little use from me, but my husband can't cope! I will not tell you that they ate tandoor samsa, and only this saved the baguettes from complete destruction)))

Oh yeah!! Om-nom-nom!)))

Oh yeah!! Om-nom-nom!)))

ahhh my not achievable dream! straight from the category of fantasy!

[marina-asti]

marina-asti,

Come on?!

Stop dreaming about bullshit !! We must dream about the huge !!!

Come on?!

Me and molding are not compatible things (((
Okay, I'll be dreaming (ahead of dinner) of a big baguette!

Yesterday I saw your recipe, liked it very much, decided to bake it. This is my first bread in the oven, before that there were only simple breads in the bread maker, but I really liked the baguette)))). Here's what happened.



Now, as experienced bakers, tell me if I baked it correctly or if there are any shoals. It tastes soooooooooooo delicious.

[ksanka76]

ksanka76,

The molding is a little not baguette, it looks more like a loaf, but for the first time this is absolutely normal. The incisions opened slightly. Either the bread stood a little in the proofer, or the steam did not give in when baking. Otherwise, I am very pleased with your experience: the crumb is really good!

[Scarecrow]

Scarecrow, yes you are right, while the baguette was in the proofer it doubled, probably it was necessary to load it into the oven early. Just the first time, so I did everything strictly according to the recipe (well, except for the thickness of the ballet, here you are right, it looks more like a loaf, well, it happened)). In general, it turned out to be a very smart bread)))))), for two hours while it was fermented, I had to crush it three times))). Thank you very much for the recipe, I liked it very much! Yes, another question, the crumb smells like sourdough, is this normal?

[ksanka76]

ksanka76,

Yes, it's perfectly normal. This smell is from the long fermentation of the dough. That's what we are trying to achieve.)) For the same reason, bread is smart: the dough accumulates a very large amount of yeast and, getting into the heat, becomes simply thermonuclear)).

And as for the steam, I put a tray below the grate, poured half a mug of boiling water into it and sprayed it with a spray bottle three times on the walls.

[ksanka76]

ksanka76,

It means that he simply stopped malya. With this technology, everything was in order with the steam.

[Scarecrow]

Scarecrow, Nata, I baked such baguettes!
Delicious! The crust is not ruddy! I will bake some more!
I didn’t keep the baking temperature. : oops: I'll fix it, honestly!

[Anatolyevna]

Anatolyevna,

It's a pity for the crust, it should be rosy, get better!)))

Good morning! And bon appetit, sleepyheads!))

Chuuuchiiik !!!
Why, why don't my incisions open like that? And the color, and taste, and smell, and a thin crust, and even holes can be acceptable, and the cuts float and that's it.

[Bijou]

Bijou,

If they just float (as if glued back) - the dough is soft. do it a little bit cooler. if they open up, but do not break, they have stopped. 30 minutes for these baguettes is the norm. How do you cut? I cut with a paper knife. Without fear or pity. Not just barely along the surface, but 1 cm deep, they are exactly obtained. It is necessary to take a direct video)).

No, do not stick together. I cut them quite actively.)

The baguettes came, I cut them and put them in the oven at the hottest temperature. While they are damp, the cuts are ravines, cracks, crevices ... And when heated, the insides support and level the relief. Most of all, it looks like a Soviet loaf, or something ... That is, nominally, there seems to be a cut, but it is smooth, without tearing. At the same time, the roll may well break from the side, and the baguette itself inflates perfectly - from completely round in section with a steep side to a slightly oval one with a more humid one.

But I just dislike the cool - until I somehow form, the old bubbles will all burst, because the stubborn dough has to be coarse, and the new ones do not have time to form and the crumb comes out finely porous. ((

Added Monday, 21 Mar 2016 01:25

And, about "overstayed". I recently decided that there is such a sin. And it definitely did not stop! Here is absolutely not a drop! I shove such elastic ones into the oven, the wounds from the knife on them are direct concrete. Well, mentally rubbing my paws, Biju FSE, bam-bam and in the king!
Yeah, right now. Bam-bam and by !! Yamischi immediately jumped up and leveled, the loaves swelled and bounced off the paper. That I spray this business, that dry baking - one result. And he's a fig.))

Maybe I put little yeast? But I seem to have tried a lot ...

It is necessary to take a direct video)).

very good !. pozaaaaluysta)))))))))

[Scarecrow]

Scarecrow, thank you and report

Of course, I still have to train and train to work with the dough, but home-grown people eat fresh bread and this is already pleasing. Thank you for the detailed step-by-step recipe, without it I would hardly have taken up baking bread in the oven.
Koloboks in the middle are for my daughter, she squeaks from them

[Reset]

Reset,

"Gingerbread man-gingerbread man! I'll eat you!" (C)