Pate fermentee cold dough baguette (Peter Reinhart)

Thanks for the recipe
I also swung into the baguettes, did not quite understand how to serve steam in the oven, I just sprinkled water on the bottom of the oven. I didn't have time to take a picture, because the guests came, I treated them with baguettes with ardor, with heat, so to speak. The cuts didn’t turn out so beautiful, they kicked out with a hump. Everyone liked the taste. Thanks again

To add steam is to splash boiling water onto a frying pan or baking sheet preheated with the oven. I always have a cast-iron pan in the oven.
You are well done for making up your mind. Starting to bake bread is a stage.

I'm with bread again)))

I put the dough, tomorrow after work I will bake

I put the dough, tomorrow after work I will bake

What a fine fellow !!

I never got baguettes, but here the first time Delightful and tasty thank you very much

I never got baguettes, but here the first time Delightful and tasty thank you very much

If possible - take pictures, boom, love!

What wonderful baguettes))) Natalya, tell me, please, is this form sold separately or is the baguette holder a special apparatus?

What wonderful baguettes))) Natalya, tell me, please, is this form sold separately or is the baguette holder a special apparatus?

No, no, no apparatus. A baguette holder is just a perforated curved sheet. Remember those wart bumps on all the baguettes on one side? These are the traces of the perforated sheet.

I have this one.

And in which stores (departments) are they sold?

And in which stores (departments) are they sold?

Usually in sections with baking dishes (dishes, rolling pins, ladles). But they are very rare on free sale. In internet shops come across.

Scarecrow, can I climb (snout into the collar row)? Sivana, it's not even a baguette case. They are expensive, and for example, I'm not a fan of ordering via the Internet. Here on the site the girls made themselves baguette holders from everything at hand. Echoes of soviet education)))) I did it from foil, someone from a tin can, others from a perforated substrate. The main thing is the result, not the form.

What delicious baguettes everyone has. I also want. It will have to be done, even though I did not dare to use the baguette maker For now, I'll bookmark the recipe

Thanks for the recipe! I just bake bread according to this recipe! Now this is the favorite of my men and relatives!

Thanks for the recipe! I just bake bread according to this recipe! Now this is the favorite of my men and relatives!

Well, Reinhart has it pretty versatile (a recipe, I mean). Therefore, you can izgolyatsya as you like))).

Chuchkelka, Nata, I am with another thank you! I got hooked on your Reinhart bread for a long time, now with the purchase of baguette holders, I have mastered baguettes! Thank you



And here is the NON-diet baguette with diet pâté

[Kara]

Kara,

Great, very cool. Your baguette holder is even better than mine, because from the portion of dough that I prepare, it is usually 3 baguettes that are more successful to make. And I have a baguette holder for 2 baguettes. You have to do 2.

Next time, make the cuts directly along the long side of the baguette, only at a slight angle. Will look even cooler.

[Kara]

Kara,

Great, very cool. Your baguette holder is even better than mine, because from the portion of dough that I prepare, it is usually 3 baguettes that are more successful to make. And I have a baguette holder for 2 baguettes. You have to do 2.

Next time, make the cuts right along the long side of the baguette, only at a slight angle.Will look even cooler.

I'll surprise you ... But I have two baguette holders, each for 2 baguettes, in total, 4 baguettes turned out from the total (you can see a piece of the fourth, cut off at the bottom). I even do it with a ceramic knife, it still turns out rough
I also added 50 grams of oat bran. The flavor is sooooo!

[Kara]

Kara,

Take a paper knife. Well, such a clerical. It cuts well, I use it all the time. The main thing is not to drift: the teal quickly and clearly, then cuts perfectly.

Oh, pissedly fearfully

Oh, pissedly fearfully

All cuts on all baguettes in this thread and not only in these ones are made with a clerical knife. Like this:



You can flip through 4 pages and look at the cuts. All only to them. I haven't held ordinary razor blades in my hands for many years))). Moreover, you don't need the knife itself, you need a pack of blades for it. You take the blade and make an incision with a quick, striking motion. In doing so, hold the blade with the cutting edge almost parallel to the surface of the bread.

All! Convinced!

[Scarecrow]

Scarecrow, and you did not think to start giving lessons on bread making?)))
Handsome loaves

[marina-asti]

marina-asti,

Well, I'm not that kind of master-omaster, in fact, but I like to bake bread madly, yeah!))

[Scarecrow]

Scarecrow, I start to hang on the word "leaven" and "dough" (

[marina-asti]

marina-asti,

I already looked ... I sighed .. I have to be repaired (can you shout "AAAAAAA ..."?))). And you have everything so new, beautiful, orange. And I just go into the rout and shit.))

[Scarecrow]

Scarecrow, hee, but you will have everything new and beautiful)))! and as we moved into the house 2 years ago, I still don't have a dressing room And I love repairs

[Nata]

Nata, read my messages written earlier, smiled For me, a person far (at that time) from baking, it was a revelation that you can bake such chic baguettes at home Baking bread turned out to be a very exciting activity, I am engaged in this business with great pleasure It's time to learn baked baguettes, took shape

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As you can see, the mold is for three baguettes, I need to double all the ingredients?

[Sivana]

Sivana,

No, no, no, no need to double. This portion of the dough is exactly for 3 baguettes. In the blanks, they should be long and rather thin.

[Nata]

Nata, and my sides burst, what did I do wrong? But they went up gorgeous!

I will answer, while Natasha is gone, I hope she will not scold. Burst because the preliminary proofing was insufficient!

[Yurievna]

Yurievna,

Just a little missed the point. But this is not a problem.

Doesn't it depend on the depth of the cuts?

[Yurievna]

Yurievna,

From depth - practically none (if they are not 1 mm, of course,))). From the presence / absence of cuts - yes. The cut is the place where the loaf "opens" when baked. No matter how small the cut is, it will open along it (the tension of the dough surface is weakened there). If the incisions are not made at all, it will tear wherever he wants. And if it broke even during the cuts, it means that it was not separated, that is, it did not puff up in full force. therefore, when baking, it "flooded" so that even the presence of cuts did not save it.

And here's another question, I really liked the structure of the crumb - porous, rubber. But the crust turned out to be too rubbery. How can you correct this? And then it is very difficult to cut through and chew it, especially for children.

[Yurievna]

Yurievna,

In general, such breads have a coarser crust than factory ones, but the temperature is very high at the beginning of baking and steam will help you. This makes the crust crisp and thinner.

Yes, I did everything as you write it - steam and 250 degrees. The crust was rather thin and crispy, but in the morning it stopped crunching and became rubbery ... The children ate only the crumb and my husband liked it so much more than from the bread machine. In any case, thank you very much for the educational program!

[Scarecrow]

ScarecrowNatasha, today I tried to make these baguettes for the first time.And, of course, she apparently made mistakes. First, they burst with me, despite the cuts, which did not really open up. So the proofing wasn't enough. The yeast worked well.
I took out such a dough from the refrigerator
.
My baguettes spent an hour and a half on top of the stove, with the oven turned on, that is, it was warm. They looked distant. The incisions were made with a razor. There was a slightly crust on top, it was cut easily. The oven with a stone was heated to the maximum, but it is gas, who knows how many degrees there are. She gave steam.
Baking, baking - pale. The top was browned with a grill. I had a baguette case made of cans, apparently their thermal conductivity is not very good. The bottom is completely white.
The baguettes are not light, not fluffy, but heavy. Should they be fluffy and lightweight?

My attempt today. I slightly modified the dough, used Anise dough for flat cakes instead of a cold base in 5 minutes. Proofing gave straight 2 hours, cut deeper. At the beginning of the process, I baked in a baguette maker, after the dough was fixed (10-14 minutes), I pulled out the baguette maker so that the bar lay right on the stone. It turned out better. The bottom and top are equally ruddy. The crust is crunchy.

Bottom

... to be continued

Natasha, I made baguettes according to your recipe, I have never tried it before. It turned out delicious, but very hard crust. The dough stood for a day in the refrigerator, did not rise much, warmed up an hour and added the rest of the dough, kneaded in a bread maker, the dough seemed to me liquid (well, how the comma was kneading) added flour and left it there for two hours. The dough rose well, began to get out and it fell. Formed baguettes, proofing for an hour and in the oven 250 gr. hot, added 1/2 cup boiling water, no more. Baked until golden brown. So I think either there was no need to add flour, or a couple more.

[Natasha]

Natasha, baked your bread.
It tastes good, but I didn't get it. Some kind of rubber baguette ...
I decided to try my new baguette holder.
The bars are not fried at all! White white!
I even smeared it with an egg and milk on top.
What could be the reason?
Ashes in a baguette holder, on a stone.
I did everything strictly according to the recipe.

[Wild cat]

Wild cat,

You have some problem with the temperature, because bread greased with eggs and milk, with all the desire, cannot help but become tinted. How long have you heated the stone before loading the baguettes? It needs to be warmed up for 40 minutes. The signal to the oven that it has reached the desired temperature is also a signal for baking. A stone is a very heat-intensive thing.

[AnastasiaK]

I don’t understand why I didn’t see a single question about these baguettes ...

AnastasiaK,
I have a feeling from the photographs that the baguette seems to be a little damp or the dough is heavily kneaded during work. Torn - underdistribution. Moreover, nothing even went into the cuts - it immediately burst at the base and there it went to break further (where the tension weakened, all the "force" rushed there. The baguettes are not heavy. from some holes, but such a brick should not lie in your hand. Something in between. This is usually either humidity or poor distance of the dough, that is, the mass remains the same, but the volume with good distance and quality of the dough increases greatly And the feeling of the size / weight ratio is completely different.

[Kirks]

Kirks,

Baguettes always have a hard and crispy crust. Remember the usual store baguette - "ass" already scratches the sky. One BUT - in a bakery, they manage to achieve a thin crust. We can reduce the thickness of the crust by steam and the baking speed (high baking temperature). You cannot overexpose baguettes. The crust dries to an ever greater depth and turns out generally oak. And after baking, put on the wire rack and immediately cover with a towel, because active evaporation continues.

[Scarecrow]

Scarecrow, yesterday baked these baguettes again. It turned out much better. When proofing, they even tried to hang out of the baguette holder, but in the oven they rushed up and took a rounded shape. The crumb is softer and fluffier, the crust has not broken, the cuts, although not very much, have opened. Very tasty. They do not crumble when cutting.

Thank you!

Just weightless ...

[Scarecrow]

Scarecrow, super! Excellent baguettes!

Natasha, what handsome men! But I can't get such holes.

Natasha, follow the technology and it should work out. Specifically, these baguettes are made with live yeast (twice 7 grams each). Let the dough warm well. Few hours. Let the dough rise a couple of times, do not crush too much when cutting into baguettes, softer with it. Let them distance without fanaticism, about 20-30 minutes (after a well-warmed and fermented dough, they rise briskly) and you will have holes like in chabatta.