I am very happy with this result of this new baguette shaping.
It is pretty easy to do so. Please try it out if you want to make an airy baguette.
The recipe is here : https://wordpress.com/post/raisinyeastwater.wordpress.com/225
After you place the dough on the working surface, simply divide it in a half, then make a letter hold for each baguette. That is it!
Happy baking! I will continue to try this shaping method again.
I had a reason that I had set up my site in private.
Because baking gives me the pain of how I lost my beloved White German Shepherd.
I started to a small business to sell my bread 3 years ago, it went quite well, that I had more new customers every single day whenever I sold. I felt so good that everybody who tried my bread gave me such great feedback.
After 6 months, one Sunday evening, I applied three of my dogs K9 Advantix flea tick medicine on their back. The White German Shepherd licked one of the others little. He died in the next day. In the early morning on Monday, I had many orders to bake, I was about to take him to the vet after I finished up the process of kneading the dough. It was too late. He had a seizure. I regret what I have done. I did completely wrong to my dog.
I completely lost interest in baking.
I am sorry that I had ignored many of the requests to read my blog.
I love making baguettes, though I haven’t satisfied with any of them yet.
A few years ago, I saw a beautiful cell structure as I wished, just beautiful. I was speechless at the moment, then just staring at the baguette for a long time.
Yesterday’s baguette was fine. The taste – great, the crust- good, the oven spring- better than ever, and the crumb structure – okay.
This iron pan with bricks works great for creating steam in my weak oven.
I could slice only one baguette, the rest of them were taken.
Happy baking!
Akiko
My favorite baking tool: I strongly recommend this bread knife. I have been using for over 7 years.
I couldn’t sit on my computer to update my blog recently. I started a very small business as a home processor baker. We shall see how my business goes.
Well, again this is a 74% hydration baguette with preferment for over forty-eight hours.
I finally got some good oven spring on my baguette, but not perfect. I love the russet crust, which I am very happy with. When I held the baguette, I felt light and good weight for the proper baguette that I was hoping for.
I baked four baguettes in total, but all of them were sold. So, I couldn’t slice to take a picture of the crumb, and the other baguettes… I was too busy. My son took the picture of this baguette. He did a great job.
Happy baking!
Akiko
Shopping tip:
My favorite instant yeast: Saf-instant yeast. If you are sensitive to the brewer strongly recommend this yeast.
Saf Instant Yeast, 1 Pound Pouch
Again, I realized how hard to shape and score high hydration baguettes. It was little struggling.. The recipe is here. although, I changed little bit. I will show you how when I complete.
I also think that I need a new oven for that unfortunately. My weak oven can’t create nice oven spring for baguettes. 😦 I am losing a hope now.
Although I like their crumb and the taste of the baguettes, of course. The crust was thinner than the 70% hydration baguettes. The taste was sweeter, and some how juicier slightly.
Now, I am making 74% hydration baguettes. We shall see!
Happy baking,
Shopping tip:
My favorite instant yeast: Saf-instant yeast. If you are sensitive to the brewer smell, I strongly recommend this yeast.
Saf Instant Yeast, 1 Pound Pouch
Akiko
Baguettes, baguettes, baguettes… Yes, I am practicing! The dough hydration is again 70%.
To make four baguettes ( 309g each when I divided into four dough )
Preferment dough:
Final dough:
I tried the new method after watching some professionals and home-baker’s Youtube videos. They really helped me.
When I started this craziness, I hadn’t found much clue to learn good techniques of a perfect baguette. Now we can find so many good tips by online searching.
My two favorite Youtube videos are:
I feel much easier and doing the right thing to make a baguette as a close-to- a professional baker after following these processes.
Oops, where is another baguette? There are only seven baguettes in the picture..
Did you notice the one from the very left? Yes, it is crooked.. I made a mistake when I put it in the oven.
I couldn’t slice in the half to check the whole crumb because they were for the vendor who sells home made basil pesto at the local farmers market. They give some samples with french bread there, so I would like to get feedback from them.
By the way, I started to sell my bread recently. I don’t know how it goes.. but I certainly enjoy baking and getting real good feedback from my customers.
Here is a crumb shot.. ( round slices)
The taste of these baguettes : I just love the natural sweetness comes from just flour and spring water and salt. The creamy crumb is one of my goals.
The crumb: I was surprised to see how much air-pockets I got by the new process.
I will continue to experiment with the new technique.. Next time.. .Yes, 80% hydration baguette!
Happy baking!
Shopping tip:
My favorite instant yeast: Saf-instant yeast
Saf Instant Yeast, 1 Pound Pouch
Now, I am working with my baguettes again, even I have a weak oven… I may burn the ignition cords very soon because I simply overuse it, but I can’t stop myself.. 🙂
Here is the recipe I decrease the water content to 70% this time.
I baked 4 baguettes:
The two baguettes from the right : Proof ; 30 minutes Bake with no steam.
The two baguettes from the left : Proof ; 1 hour, bake with steam.
I like these crust, which are my target to achieve, nicely caramelized.
Oven spring : I may not able to get good oven spring.. may be because of my weak oven.. I need to figure out the problem..
Their crumb comparison:
The baguettes ( 30 minutes proof / no steam ) I forgot to take the crumb shot for the other one.. but it was dense as the picture below.
The baguettes ( 1 hour proof with steam )
I am not happy with these crumb yet.. I will be more careful when I preshape these dough tomorrow. Tomorrow? Yes, tomorrow!!
Happy baking!
My favorite baking tool: This bread knife is $29.99 now! It was $38ish before.
Lactic sourdough bread: I call this loaf ” lactic sourdough”
because this loaf has full of lactic acid. 
I treat my sourdough starter as levain. You can read how I made my sourdough starter from scratch just using flour and water here.
Ingredients: To make two loaves.
Levain 315g ( My dough hydration is about 68-70% )
Final dough
KA AP 810g * King Arthur All purpose flour
Freshly ground Rye berry seeds 50g
Vital gluten 8g
Water ( Spring water is the best) 526g +
Instant yeast 1-2 g * No need to add the yeast in the summer.
Salt 19g
I have used this knife since 2010, and it has still worked as new yet.
Victorinox Swiss Army 10.25 Inch Fibrox Pro Curved Bread Knife with Serrated Edge
Happy Baking!
I ordered the 10″ round banneton and a 8.5″ round one other day. They arrived today.
I am very disappointed with this oval banneton because it is much smaller than mine!
This 10″ banneton on the right has only 6″ wide. DOYOLLA 1pcs Oval Shaped 10″ Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner Combo
I am fine with the round banneton though..
Mine is 9″ on the left, and the one I bought on the right is 8.5″ as described. I am very happy with the price under $11. Forsun 1pcs 8.5″ Round Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner
Happy baking!
I think that is the solution to have nicely browned loaves when they are retarded.
And I place these metal racks on the marble stones 20 minutes after I put them in the oven. So I can prevent to burn the bottom of these loaves.
The taste of bread was remarkable. I gave one of two loaves to one of my friends.
Happy Baking!
Shopping tip:
Koubo 