Baguettes, y'all!
As some of you may know, I've been experimenting with bread lately. I've been cutting my teeth, for the last few weeks, on a pretty basic Italian bread recipe, and I've decided to branch out a bit. I made baguettes the other day, with, get this... very considerable success! I have to say, I'm pretty proud of myself here, folks. Baguettes, while not exactly difficult, per se, are one of the more technically demanding forms of bread to make, and I'm happy to reiterate that mine came out really quite well. Now, they can't be technically considered baguettes, as they're not quite long enough (hold the jokes, people). You need a professional oven to make true baguettes. They were, rather, miniature versions of the same. But the dough was true, and that's the real test.
Baguette dough, or for that matter any traditional french bread dough, involves two pre-ferments (pate fermentee, or "scrap dough," and poolish, so named for the Polish bakers who supposedly invented it), which distinguishes this kind of bread from a more simple one-day bake, such as the aforementioned basic Italian bread. Creating the pre-ferments involved really nothing more than mixing some flour, water and yeast the day before, the pate fermentee being refrigerated overnight, while the poolish was fermented overnight at room temperature. Both of these pre-ferments are really quite impressive once they're ready to incorporate into the dough the next day, the yeast having produced some pretty aggressive bubbling.
Why bother with the pre-ferments, you ask? Well, the purpose of the pate fermentee is to impart a slightly sour flavor (somewhat akin to a sourdough starter, the sour flavor being the result of the acetic acid which develops during refrigeration), while the poolish develops gluten, which gives the final dough its extensibility, which helps in shaping the loaves.
On the baking day, the pre-ferments are incorporated into the rest of the dough, and it's pretty smooth sailing from there on out, although I have to say that the end result is a very sticky dough which can be a bit tricky to work with. I, myself, don't yet have the skills to knead this dough by hand, and relied heavily on my pastry scraper, so at this point I'm still a bit of a candy-ass, I suppose. But after baking the loaves in my newly-acquired baguette pan (yes, you DO need a baguette pan to really do this right), my baguettes turned out as well as any I've ever bought at a bakery, so I'm considering this endeavor to have been a success!
Baguette dough, or for that matter any traditional french bread dough, involves two pre-ferments (pate fermentee, or "scrap dough," and poolish, so named for the Polish bakers who supposedly invented it), which distinguishes this kind of bread from a more simple one-day bake, such as the aforementioned basic Italian bread. Creating the pre-ferments involved really nothing more than mixing some flour, water and yeast the day before, the pate fermentee being refrigerated overnight, while the poolish was fermented overnight at room temperature. Both of these pre-ferments are really quite impressive once they're ready to incorporate into the dough the next day, the yeast having produced some pretty aggressive bubbling.
Why bother with the pre-ferments, you ask? Well, the purpose of the pate fermentee is to impart a slightly sour flavor (somewhat akin to a sourdough starter, the sour flavor being the result of the acetic acid which develops during refrigeration), while the poolish develops gluten, which gives the final dough its extensibility, which helps in shaping the loaves.
On the baking day, the pre-ferments are incorporated into the rest of the dough, and it's pretty smooth sailing from there on out, although I have to say that the end result is a very sticky dough which can be a bit tricky to work with. I, myself, don't yet have the skills to knead this dough by hand, and relied heavily on my pastry scraper, so at this point I'm still a bit of a candy-ass, I suppose. But after baking the loaves in my newly-acquired baguette pan (yes, you DO need a baguette pan to really do this right), my baguettes turned out as well as any I've ever bought at a bakery, so I'm considering this endeavor to have been a success!
posted by Tommy at 2:28 AM
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