French baguette with sourdough (real)

For such a quantity of starter culture (300g), I think that 3g is alive (so to speak, for safety reasons).

Thank you already baked. I added about a third of a spoonful of measured dry dzhzhi. It went up well. But mine could have been kept in the oven longer. And so the holes are good and the structure is cool. I can't give a photo, because the cameraman does not plow, but you still can't see it on the mobile near the pores.

[Suslya,]

I formed the baguettes, I have no shape, I did it as Pakat once advised, I made grooves out of baking paper and fastened it with paper clips.

Suslya, What size did you get such a paper shape and the height of the sides?
Sourdough French, flour-fed
Live or dry yeast?

I adjusted the size of the mold to a rectangular baking sheet, it is 30 cm by 23 cm long (somewhere like that), the height of the side is 5 cm. Pressed yeast. Feeding starter culture.

IRR-Irusya, here are your molds, I connected them and this is what happened

Now ready


My baguette turned out to be a kind of 1st grade flour, well, I also sprinkled whole grain ... well, I don't have a premium right now, but a delicious hotza, that's what it turned out


Delicious, crispy

[True French]

Is it that he - 40 cm turned out? True French It is inconvenient, of course, you poor to connect them. We must try to lengthen them all the same ... Tanya, and you put them in the mold already after proofing or do you part in her? And what do you sprinkle on the form? Didn't you look at it - just with flour? without paper? Doesn't it stick? in a WHOLE BAGUETTE, like in some French Provence or Alsace.

I put it in a mold right away, sprinkle it with flour, put the dough and until it doubles. One half of the baguette jumped out easily, and from the second I had to dig, in one place I got hot, I had to pull out a piece.
And the most interesting thing was to put it in the oven, it does not fit across, it does not work along it because you have to hold this economy with both hands, in general, I built it obliquely.

And the most interesting thing was to put it in the oven, it does not fit across, it does not work along it because you have to hold this economy with both hands, in general, I built it obliquely.

That's really, really, worn out! Tanya, what do you think, ideally - how many centimeters would be enough for a baguette, or not so the question - what is your oven size?

Yes, fine, I did it. I measured the grate in the oven, 39 cm by 39 cm. It turned out.

eh ... Tanya, you still need Ira to make a couple of knees and there will be a baguette around the entire perimeter of the oven, or just the letter G!

This is how it is. Size 26 by 20 (+ - 5 mm). Weight about 1.100-1.200. If you try really hard, it will be a little heavier (200 grams maximum). Well, what do you say, gentlemen, pros? Small?

Wait to clean up! I will love it. I look at the beauty of you sculpting well done!
Can you make that stone without sides? just flat If nizya, then I'm on this
And yet, my godfather very, very much asked, to make a bell for her, I say, she collects them, darkness is already dark, and everything is not enough. I, if possible, always bring her as a gift.

I measured it, 18 cm in diameter, and then I also thought that I could turn it over, I bake it like this on a plate, I turned it over and put a saucepan with bread, and the bottom of the bread was then even and ruddy, otherwise it burned all the time.

I saw? Well, yes, I saw it in the photos I still don't have it .. and now the oven itself is not there, that's where the hell is ...

Raisin has a stone, for sure, she already tash it from Germany, so you need to call her

Uh-huh. Let Zest take over the dimensions. And how many kilos?

Votty, Zest did everything.

I walked with a tape measure and weighed it on the scales.
So, length - 38 cm, width - 28 cm, thickness - 2.5 cm, weight - 6.5 kg.

BUT ... I want to tell everyone that there is life without a stone. Recently I sat down on a ciabatta. So that's it. The difference in the final result is very insignificant, either you bake it on a stone, or you sit it on a heated baking sheet.

[Zest]

M-dya (smile, scratching a turnip ...). Well, thanks, of course, Zest My stone has room to move ... in the direction of the trash can.

BUT ... I want to tell everyone that there is life without a stone.

This is someone who probably has a good oven that keeps the temperature. We'll have to buy a pallet and make a new mold. This is not enough. But 6.5 kg is a decent weight. You have it, Zest, where does it linger - at the bottom of the oven? Not every lattice can withstand this weight in the long term. I can imagine how you pearl it from Germany (if the popular rumor is right). Instead of any extra 10 pairs of Salamandra, there is one weighty cobblestone, without which, as it turns out, you can live

[IRR]

IRR

Yes, my oven is sooooo good. I am convinced that 90% it is she who determines good baking.

This is Siemens and of a decent size, much larger than standard ovens. The grill of this oven can handle stone quite well. Contrary to all the recommendations for the oven, I put the stone in the lower third of the oven. Empirically, I came to the fact that it turns out much better.

Popular rumor, as always, is right - a pearl from Germany itself. Hunting is greater than bondage. At that time, the stone was the most important for me))

Girls, I'm here again with baguettes (to support the figure, since it's far from summer). More precisely, I slightly reworked the STACK from Misha from Michigan. And when I finally looked at the recipe, I realized that I was there for you. Moreover, the stack and baguettes, of course. as a result, a branch of French bread. Won't you drive it away?

Yes, of course we won't chase, you will say the same. Maybe you will open a new one, eh? albeit recycled, well, sho! my recipe too, not really mine, I honestly repented.

And I can not be Temko, there is a drain of everything. I'm the current, so you look at the holes Or is it somehow incorrect?

Ira, it's okay, don't worry, the holes you got are just cool, well done!
And about Temko, I wanted the best. Well, if you don’t want to, then we’ll bring it here to admire it.

[Irr]

Irr, the holes are cool!
Did you knead in HP?

So ... I tell you, looking at me at night, I poured my sourdough as reactive, rose up with a hat and began to fall out of the can. It was a pity to feed a little, but throwing out everything else was even more pity. And I kneaded the dough, and then put it all in the refrigerator. In the morning I pulled out, warmed, molded a baguette, proofer (Ira in your tins) and pastries. It turned out just great! I did it again with 1st grade flour.

That finally! ... looking at this at night is tantamount to suicide! And shaped like! Tanyushk, how are you twisting him inward? (I drank a master class on u-tube)

This is how my uncle shows here, so I do, I bent the top, then the bottom on him and poplam
🔗

[Suslya]

Hello lovers of French baguettes!
It was my turn to put my baguettes on display:

The prunes were dried by themselves in an electric dryer in the summer.
THAT'S WHEN THE PRUNES WERE USED!

Sprinkle - corn grits, and walnut kernels are visible in the section. The piquancy of taste is that the nuts are coarsely ground. Grind with a blender of a BOSH MUM 8400 combine.
The taste of these baguettes is beyond criticism!
Dear teacher, Suslya, are there any comments on the molding?
Special thanks to Freken Bock for the scissor cuts idea !!!

Happy baguettes to all!

[AXIOMA]

Well, who will now argue that the best cooks and bakers are men? AXIOMA

AXIOMA, what can I say. You just walk by leaps and bounds, baguettes, molding everything to a solid five (let's give a diary) But about the scissors ... 🔗.

I am very pleased that it turned out well. Pkla today baguettes on French sourdough.

[Suslya]

... But about the scissors ... 🔗.

Suslya, scissors like scissors ... stationery, with red handles, or do you doubt that the cuts were made with them?

Basja, and how perforated? Did you like the taste?
AXIOMA yes I did it ... didn’t doubt that at all ... I mean, I wrote about scissors 🔗

[Suslya]

Suslya the perforation is not very, but I honestly did not let him distance to the end, so I wanted to try the molds for the baguette, and the taste is delicious

Well, this is the most important thing, that it is tasty, and holes are such a thing ... but for the butters it is convenient

[Suslya]

Suslya , I KIND!
I didn't want to offend you, believe me.
I read your recipe again - well, I can't be without mistakes, but I tried so hard ...
SORRY!
I am looking for an excuse, like a careless student: can u Freken Bock there were, apparently, brighter cuts with scissors than in the first photo?
Can I say I forgot my diary at home?
SPECIAL THANKS FOR THE IDEA OF BAGUETTES SCISSORS my teacher Susle!
I went to the corner

🔗 Oh, I beg you !!! Who is offended? I? Come on!
So, the corner is canceled, the diary on the table, according to the behavior 5 🔗

And I always knew that the best cooks, pastry chefs, bakers are men. And this is an axiom.

[Bravo AXIOMA]

In everything I want to reach
To the very essence.
At work, in search of a way
In a heartbreak.

Until the essence of the days passed,
Until their cause,
To the foundations, to the roots,
To the core.

Grabbing the thread all the time
Destinies, events,
Live, think, feel, love,
To accomplish the opening (B. Pasternak). Bravo AXIOMA again. This is how men differ from us. And this is great!

[Suslya]

Suslya, and you grease the baguettes with something before baking?

[Fish]

Can I answer? (I asked that too). Fish, NO... Freken Bok said - maximum sprinkle with water. Something like this

And I greased it with a beaten egg, and then sprinkled it with sesame seeds, otherwise, it will not hold.

And, if you just water and sprinkle with sesame seeds? : flowers: Will it hold on?

No, the water will evaporate and everything will sprinkle. It is necessary to stick

Why are store baguettes so smooth? They do not smear it with an egg, it can be seen, there are such streaks from the egg, as in a baking, but not on them.

[Basja,]

Basja, will fit?

[Fish]

Fish, we say, if you sprinkle them, if not, then they need to be baked with steam humidification, And I didn't have any smudges. And I also read somewhere that they make starch grease, but I don’t remember and use it so that you can sprinkle poppy seeds, sesame seeds, seeds, etc. on top.
IRR
Yeah, that's what you need

STARCH GREASE
Helps to keep the sprinkles on the surface of the bread.
Dilute 0.5 tsp of starch in a small amount of water. Stir. Add another 0.5 tsp of water and bring to a boil. Remove from heat, cool. Can be stored in the refrigerator for up to two weeks.

[Basja]

Basja, you have baguettes. Can you measure and say - how many cm do you have? THX

[IRR]

IRR, these are the baguette holders that we have Lyulek ordered in bulk, I also have the same - 36 cm.

Yes, we ordered from Lyulek, and thanks again to her.
Size 1 Baguette baking pan 36 x 16cm