Pate fermentee cold dough baguette (Peter Reinhart)

[Scarecrow]

Scarecrow, Nata, are you being carried at home for such art?

[Merri]

Merri,

I won't give in, otherwise they'll drop it!
Yesterday:

[Nata]

Nata, is it that every day is such happiness at home?

[Merri]

Merri,

Well ... Often, yes. I don’t buy bread. This and that. Here they ate buckwheat with honey, nuts and raisins, now we indulge in baguettes)).

In fact, once the bread is baked, it is not difficult. I have HP with a dough mode, so put everything in there, set the program and when it beeps, put it in the holoidnik. Then take it out any day, again add the same amount of everything, mix, leave alone for 2 hours, shape, distance and bake. Matter of habit. Most of the process is without my participation.

Now again these baguettes are kneading, because I always put a double dough. Either double bread, or bread and pancakes / pancakes.

I have HP with dough mode,

What is this? I want one too)

What is this? I want one too)

You will be tortured))). These are Zodzhirushi, which are not sold on the Russian market and at 120 volts. That is, from there for a lot of money, plus a voltage reducer. Spit))).

She has a Starter mode. Dough, that is. And the timer on the Dough mode, which for some reason is not available in almost any oven on sale (including Panasonic). I do not know why!! I just want pancakes or pizza or ... well, you never know what else. I will set a timer before coming home from work - the dough is ready. I just have to stick it on and that's it. And do not wait another 2 hours while the dough is cooked up.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159825.0

These are Zodzhirushi, which are not sold on the Russian market and at 120 volts. That is, from there for a lot of money, plus a voltage reducer. Spit))).

Zhaaalkoo.
Maybe they will start producing them on our market soon. Very convenient, I think

Zhaaalkoo.
Maybe they will start producing such soon. Very convenient, I think

Just insanely convenient, believe me!

[Nata]

I have HP with dough mode,

Natawhat kind of HP model?

Two posts above.

These are Zodzhirushi, which are not sold on the Russian market and at 120 volts. That is, from there for a lot of money, plus a voltage reducer. Spit))).

[Tuska]

The oven must be hot as hell. Up to 250g. Make cuts, quickly load the baguettes into the oven, add steam (splash with boiling water) and bake for 10 minutes at high temperature. Then you can lower it a little, turn the baguettes 180g, if necessary for even baking and bake until deep golden brown.

Tuska, and a little to reduce, how much is this?

20 degrees or more?

Do you bake baguettes without convection?

I bake everything with convection), steam is still needed, yes

Has wandered to you on your head in search of an answer to the question, so at what temperature are baguettes baked in the oven ...

[Crochet]

Crochet,

I lower the degrees to 210. But now I don't have 250 in the oven - a maximum of only 230. This compensates for convection and steam.

Yes, steam is needed. Well, if possible, of course. Convection and steam are not interchangeable things, but complementary)). Convection is simply an even distribution of heat (a fan drives air and all corners of the oven are evenly heated). There is one BUT - it dries. Steam is a high thermal conductivity (the workpiece loaded into the oven heats up quickly and stronger) and humidity (the baking of the crust is delayed, that is, the product rises as much as possible and only then is baked). So use your convection and steam. I already have a steam oven.And when baking bread, she turns on both the fan (that is, your convection) and the steam supply.

[Scarecrow]

Scarecrow, Natasha, and thank you! I loved the baguettes, delicious crisp and wonderful crumb!
: Thanks to you, I learned and fell in love with cold dough!))

and my baguettes, no shape, and next time I will divide into 3 and make it thinner.

[Tatyanka Spiridonova]

Tatyanka Spiridonova,

Excellent! And put in the oven early so that the cuts not only opened, but also torn, as expected.

[Scarecrow]

ScarecrowNatasha, tell me, please, what could be the reason that the bottom of my baguettes, which I bake in a baguette holder, do not turn red at all. Especially for my small oven I bought a good baguette holder for 3 baguettes with a non-stick coating. Already three times she baked baguettes in it, however, according to a different recipe, and all three times their bottom is absolutely white. You have to turn them upside down in the middle of the baking and so blush the lower part. I don't even know what to think. I look at the photographs, all the baguettes are rosy from all sides, but I have a problem. I want to bake baguettes according to your recipe, but I'm afraid to spoil them.

[Svetlucha]

Svetlucha,

When baking, what do you put the baguette holder on and which mode do you turn on?

[Scarecrow]

Scarecrow, Natasha, I have a Panasonic inverter microwave with oven function and steam. I bake in it. I put the baguette holder on the wire rack, because it is slightly shorter in length and cannot be placed in the oven guides. And I bake bread on a baking sheet, the first 10 minutes with steam. The bread always comes out great. But the trouble with the baguette. I used to bake baguettes on a baking sheet, but I don't like that they have a flat bottom.

Added on Friday, 31 Mar 2017 09:35

Natasha, just baked somozakvak bread according to Vika's recipe in my Panasonic. I just want to show that the oven works perfectly fine in it. Baked on a baking sheet. And the bottom of the bread is well reddened. And in the first photo there is just a lattice on which I put a baguette holder.

[Svetlucha]

Svetlucha, in my baguette, too, the bottom does not blush badly, although I bake in an ordinary oven on a preheated stone with steam. Without a baguette holder, just on paper, the bottom is always perfect. It seems to me that the material from which our baguette holders are made heats up rather slowly. Perhaps there are other baguette holders, thinner and more heat-conducting, then there is no such problem.
However, I am not worried about this, at the end of baking I turn over the baguettes and rearrange them higher for a few minutes.

[SvetaI]

SvetaI, Svetlana, yes, I also have to do that, turn it over in the middle of baking.

Usually, a perforated baguette rack and a grating work together to give an excellent result. Because the access of suction air to the bottom of the product is not limited by anything. The more layers that work as thermal insulation, the thicker / warmer the mold material, the longer it will take to warm up. Even a baking sheet plus a silicone mat on top often gives a white bottom: a baking sheet plus silicone and an air gap between the rimi and the bottom is late in baking.

I have a perforated, thin steel baguette sheet of professional series. Everything is baked ideally.

[Scarecrow]

Scarecrow

Natasha, then it's about the baguette holder. That's how I have it. I ordered it on Aliexpress.



Scarecrow

Natasha, I still baked them. I baked half the norm, so the third baguette is very small. Until we get big holes, we will work.

[Scarecrow, Nata!]

Scarecrow, Nata!,
Thanks for the recipe! : rose: It is written so clearly and intelligibly. Today I dared to bake a baguette for the first time. There are no baguette racks, and I bake bread only in KhP. But I couldn't resist here!
The baguettes turned out to be amazing in taste! True, the view leaves much to be desired, but these are only the first! The incisions did not open well.



A little torn, it took an hour to defuse, and I was 45 minutes.

Here's a crumb. I needed premium flour, and I had all the bread for 1 sec. I bake on the machine ...
But it was delicious! Dinner with butter, cream cheese and coffee! Song!: Girl_claping:
The recipe is taken for permanent use!

THANKS, MANY MORE TIMES!

[Natalia Iks]

Natalia Iks,

What flour you want. You will have a baguette, like with bran)). The flour doesn't matter. Everything to your taste.

Svetlucha,

How did it work with the soles? White?

[Scarecrow]

ScarecrowThanks for the very accessible description of making a baguette! Very tasty! Hell for the first time. In general, I have never baked bread and loaves in the oven in my life, only in KhP. For the eighth year. And then it caught fire straight to try! And I'm glad I didn't quench this desire! Registered to thank! I didn't know how to insert photos, so I didn't take them. Next time I will definitely fix it!
Probably, you should try to bake bread too

[Bettina]

Bettina,

Of course you do !! It's very interesting and experimental.

[Nata]

Nata, but you just need to get bread forms somewhere!

[Bettina]

I need to get bread forms

It is not at all necessary, bake hearth - loaves, loaves.
You just want to get a proofing basket, a baking stone, a steam oven.
Bettina, welcome to the forum!

[SvetaI]

SvetaI, Thank you!
Well, instead of a stone, I have a great antique cast iron pan!

I've already read a lot here!

And about the loaves, in our family they love a brick. But I'll try anyway! Maybe you like it!
This is the first time I hear about an oven with steam. I have a new Vyatka, already 15 years old, but ... up to 300 °!

[Scarecrows]

And about the oven with steam for the first time I hear

But in my opinion, just our author Scarecrows, such, yes, Nata?
I have an oven without this bloat and only heats up to 250 degrees. I adapted an old cast-iron frying pan (small) for steam, but all these movements are quite dangerous (and you can get burned behind the glass too).
So no one bothers me to want something.

[Svetlana]

Svetlana, to want that no one will forbid!
I've been reading here for half a year now, I wanted a lot of things, but ... In our wilderness, in stores they look like they are asking the moon from the sky!

Yes, I have a steam oven. And there is a stone, and forms, and anything)). Therefore, in the oven, only up to 230g. Because convection and steam give a 40 degree difference compared to a traditional oven.

[Scarecrow]

Scarecrow, Natasha, I put the baguette holder on the bottom of the microwave, it is ceramic, but then the top of the baguettes turns badly. And the bottom of the baguettes turned red only in the small one, which was closer to the door. I had to put a wire rack in the middle of baking and raise a baguette rack on it. In general, next time I will put the baguette holder right on the wire rack, and then turn the baguettes over. Or try baking on a baking sheet.

[Scarecrow]

Scarecrow, Natasha, what are the dimensions of your baguette holder?

[Tatka1]

Tatka1,

I can't say yet - I'm not at home)). I'm on vacation. But rather big.

[Scarecrow]

Scarecrow, have a nice rest!

[Natasha]

Baked it today. Of course, they are not very similar in shape to yours, they taste good.
My oven is not very good, it dries slightly.



Hopefully Natasha you will point out my mistakes, it will be very interesting and useful for me to know them

[Chuchelka]

Very fragrant baguettes are obtained with cold dough, thanks to Natalia Chuchelka



Flour I had Divinka 1st grade, Altai, I can not get used to it, it turns out darkish pastries

[Scarecrow]

Scarecrow,

Today I decided to encroach on baking a baguette, fortunately yesterday a baguette holder was purchased, silicone, perforated, plump, it keeps its shape very well, there is such a brownie in the store. My joy was short-lived. The result itself is torn from the hands and runs towards the garbage can.
The baguettes on top categorically did not want to acquire color, at the bottom they were eerie, white, wet ... Not baguettes - bricks. I don't want to think badly about my hands, so I blamed the baguette holder for all the troubles. Silicone isn't good for this bread at all, is it? The manufacturer vowed that a fried crust around the entire perimeter was guaranteed. I put them under the upper shade in order to get at least some color (((It's sick to remember the bottom of the baguette. Can you help me with advice on how to use this form correctly? Put on what level, on a wire rack or baking sheet. What's wrong with it now do ... I can't throw it away ... I really hope for your experience. Thank you!

[Katarzyna]

Katarzyna,

I'll disappoint you, but I don't like silicone. In it, the dough seems to sweat. Once upon a time I started to bake chabattas on it. I gave it up. White unbaked bottom is an eternal story.

The only thing I can advise you to try is to put the silicone on the wire rack, not on the baking sheet. So that there are as few "interlayers" as possible between the mold and the hot air.

[Scarecrow]

Scarecrow,
Nata, thank you for your help. I'll try to do as you say. And when I bake on a silicone mat, there are no problems. Does it sweat in the forms?

[Katarzyna]

Katarzyna,

I baked on a rug, and the rug was on a baking sheet. The more there are these microscopic layers of air between the heat and the dough, the worse the result will be. Because air is an excellent heat insulator. In this regard - remove the baking sheet, try the wire rack. So that the heat shuffles directly over the silicone. AND!! The recommended modes for bread for electric ovens are not convection, by the way. And the upper and lower ten. If you have electro, of course. Try it with these variations. I think it will help you.

[Scarecrow]

Scarecrow,
Nata, yes, I have an electric oven, but once I read that the dough does not really like convection, so I bake everything only on the upper and lower heating elements. I understood with the bars. Is it better to put the grate on what level, on the lower one? I always bake pies only in the lower third, according to the instructions))) And at the end of baking I turn on only the lower ten, burn the bottom))

[Katarzyna]

Katarzyna,

I have different instructions for different breads in the oven, but I usually bake the standard white one clearly in the middle - even baking of both the top and bottom crust.

[Scarecrow]

Scarecrow,
Thank you, Nata, I will try. Unfortunately, I just can't manage to build a relationship with a radical and exhibit a photo. I will hone the word)))



Scarecrow,
Oh, Nata, one more question, can I? According to your recommendations, I knead the dough on the Pelmeni mode. I love the ability to add ingredients to the dough as needed. Thank you)) And what should be a bun for baguettes? Very soft? Sticky or not? The world of my senses says that the dough is very similar to the ciabatta dough, is that right?

Is it better to put the grate on what level, on the lower one? I always bake pies only in the lower third, according to the instructions))) And at the end of baking I turn on only the lower ten, burn the bottom))

Hmm .. How different is the logic of people.)) I now have a very nasty tabletop oven in baking, I generally bake in it on the lower level (in a stationary one - approximately in the center). So I turn on the "bottom" from the very beginning for 10 minutes (the oven is very long). That the bottom crust grabbed and the dough warmed up, but the top managed to rise. Otherwise, the top of the head is fried and instead of a dome, 6linchik is obtained.

But that 6's roofs turned out to be 6 ice ... Here it is completely incomprehensible. Is the temperature low? Above, it has nothing to do with silicone.

I don't know, I bake a lot of cupcakes in silicone and always the bottom is as ruddy as the top. True, I never put it on a baking sheet, maybe that's the point? And I slightly lower the grate relative to the middle, just a few centimeters. Trying to find a balance between the open heating element on top and the closed heating element of the oven from the bottom + the bottom of the form, which does not conduct heat well.

[Bijou]

Bijou,

Cupcakes and bread dough - a catastrophic difference in sugar and other muffins. Therefore, they are baked in different ways. Bread needs a much more powerful heat. Where the muffins are baked, the bread will remain pale.

It is clear that the absolute amount of heat is completely different - 180 is enough for muffins, and 275 for bread. But the top / bottom proportions (silicone) are still preserved, no?

[Bijou]

Bijou,

Still, the top of the baguette is completely open, but the bottom is not. In theory, the top should be baked. I don’t know how it happened there and why.

Katarzyna,

No, chabatta dough is very soft compared to baguette dough. He has a very high degree of hydration.

Nata, thanks for the baguette recipe !!! For a long time he lay in my bookmarks - then there was no baguette holder, then time, everything was making baguettes in a quick way.
Today I made up my mind, the baguettes are wonderful
This is necessary, from flour, water, salt and yeast, this result is obtained
You cannot buy such a baguette in a store ... And I also really like my baguette holder, and I proof it in it, bake it and cool it later.

The cuts were not very good, my hand trembled, I was afraid to cut the shape.