Royal Baguette 2013 Ridha Khadher

Here is my report. I, however, do not the first time and not even the 10th. But I decided to report back. The only thing that changed the recipe a little - added 2 tbsp. l. wheat leaven (updated, but it's a pity to throw it away), but everything else is according to the recipe. Here are 2 baguettes and batard:

She stood in a towel, since there is no baguette holder, she threw it off, as usual, on a hot baking sheet.

And here are the cutters:

I have a penny cut like the author's in the first post: large holes in a homogeneous "foam rubber" test.

here are my baguettes ..... thanks for the recipe !!! baked in the oven ...

[Natali06]

Natali06, is dry yeast necessary? with fresh will not work?

[adelinalina]

adelinalina, very good with fresh ones. I only bake on them.

And today I also baked ... just not so rosy ... tomorrow I will put the dough again, on Sunday I will bake ...

There, in the photo they already bitten, could not resist)))
Very tasty .. thanks for the recipe ...

For me, these are the most wonderful baguettes.



How airy they are, the crust crackles when just out of the oven! The crumb is slightly rubbery. In the next. once in a cut I will take a picture.

Added Sunday 17 Apr 2016 05:38 PM

Here they are


and again they are

I know that the author is unlikely to read this message, but I cannot help but express my gratitude. these are my first baguettes, and not the last for sure! Thank you very much, enormous!

Many thanks for the recipe. Huge and heartily from me and my whole family. I use it constantly.
I don't break the proportions. I cool the water in the freezer. I replace the table spoon with panifarin. Since the flour is weak. Reduced technology to a minimum. Virtually no mixing. I mix all the dry ingredients and fill it with ice water. I literally mix for a minute. First with a spoon, then with your hand into the bun. And under the hat in the refrigerator. After a day, I crush my hand into a bun and another day in the refrigerator. The dough is awesome - not a drop sticks. Immediately take out, divide, round. I let go a little and shape. I distribute and bake. Sometimes I sprinkle a baguette on top with some salt (I have a large sea salt), smearing it with protein. But more often classically.
The hardest part is the oven. Since the oven is gas. Dancing with a tambourine for the crust. I warm up my infection in an hour at the very maximum. Top with an aluminum baking sheet with coarse salt. Below, at the very bottom, there is a large splitter pan. There is another aluminum baking sheet in the middle. After an hour (or even more) I spray the baguettes. I put a baguette holder in the middle. Instantly and simultaneously I spray on the walls of the oven and pour ice water onto the tray. I close for exactly 9 minutes. Checking to see if the fire is flooded. Then I open it again, turn over the baguette holder, splash and splash water. And I bake it until ready for about another 9 minutes. Then for a little less than a minute I turn the baguettes themselves "on my stomach". Only then does my oven give birth to a crust, although it is far from perfect. But in any case, not white, not oak. Crispy and golden.
Maybe someone will use my experience

I use constantly

and show !! ??

and show !! ??

no problem. I will bake tomorrow.

and show !! ??

SUPER! with sweet tea and liver pâté they went to school like children

Irishka! Pretty woman! These are my favorite baguettes too. These are the first baguettes I started baking. It turned out right away. I've been baking them for a year now. Other baguettes (may other baguette authors forgive me), believe me, I haven't even tried baking. Everything came together here - the dough, the crust, the method, and most importantly the taste !!!!

SUPER! with sweet tea and liver pâté they went to school like children

What beautiful !!!!!!!!!!! golden !!!!!!!!!!!

What beautiful !!!!!!!!!!! golden !!!!!!!!!!!

yes, but I would like to like the author

[OxanaSh]

Hello everyone On a tip OxanaSh got acquainted with the recipe. Conducted the first tests. I did everything according to the author's version. Baked in KhP. It turned out tasty. But the heat was not enough. The crust is crunchy, but light. I'll try on a different mode. And I also want to try baking in Ferrarka.
The dough is good, airy:

Before baking. Baguettes in a blank 90 g each:

Parted for about 3 hours. After baking:

Incision:


Thanks to the author
It turned out 8 baguettes and 120 g of dough in the rest. The baguettes were taken away within 2 hours. I put more bread dough into the KhP according to the same recipe, only with the addition of CH flour. Following the example OxanaSh
Bread in HP turned out

I did everything according to the recipe. Only 100 g of flour was replaced by VS with CZ. She defended for 4 hours. She baked for 1 hour. The bread turned out to be beautiful!

Here is:

With a side:

Donets:

Incision:

[Marysya27]

Marysya27, Hello! Well, you're a fine fellow! Vona skoka: bravo: baked! And why did the baguettes leave for so long? All the same, by prescription 20 minutes. rest dough and formed 30 min. (I distribute the baguettes for about 40 minutes). And then 3 hours.

[OxanaSh]

OxanaSh, I do not know. So they somehow calmly rose. Maybe due to the fact that dry (as in the recipe) yeast was put. Today I have already put a new dough with fresh ones. It already gave the best growth initially. Tomorrow I will try more baguettes in HP, only set the dark crust mode. Let's see what happens
Looked
This time I did it with fresh yeast. Parted for 1 hour 15 minutes. At the maximum in HP, ave. "Baking buns":

And so:

Hello everyone
Here are breads according to this recipe with the addition of CZ flour from a little Princess:
Dough in the workpiece 380 g. Proofing for 1 h 15 min. Baked 3 'by 5; 22 'by 3 and 5' by 4:

Incision:

And, completing the experiments on baking this recipe in HP, another version of baguettes. From the rest of the dough (472g) with the addition of CZ flour I made 4 ballets of 118g each. Held for 1h15 minutes. Baked on the "Bread Baking" program, dark crust, 40 min. The fry result is slightly better.


Offhand cuts:

Again I decided to bake a delicious baguette!

Peace be with you bakers!

I have something strange in the middle, it seems to have formed exactly

So I got used to baguettes. Has baked several times without reports. And lately it is often straight. The mold was made from an alcohol can. It bakes wonderfully. In a gas oven. This time she was willful. First, I added sesame seeds, flax seed and fenugreek to part of the dough. Secondly, I made small triangles out of this test in a samushnitsa.