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Chausiubao — Sweet French Baguette
Published: 2010-02-23 21:43:39 +0000 UTC; Views: 743; Favourites: 9; Downloads: 16
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Description
Sweet French in the form of a baguette.Quite a few interesting things here. This dough uses an autolyse, a preferment, and a double proof!
So its extra delicious. The autolyse gives it good texture, the preferment gives it good flavor and healthy yeast cultures, and the double proof makes the dough easy to work with.
Learning the baguette teaches you a lot about bread.
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Comments: 15
I heard making Baguette is not easy and require certain degree of baking skill. Is that true? And why is that?
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Well, you have to know how to mix the dough, and knead the dough. Making a good baguette is difficult because it is a "lean dough" meaning it has only flour, water, yeast, and salt.
All the flavor must be extracted from these ingredients.
In addition to making the dough you have to know how to ferment the dough and bake it at the proper time, at first blush its pretty overwhelming, but if you try you'll definitely get it!
If you'd like to try your hand at bread baking, theres a blog about making a simple bread I call "butter bread" here: [link]
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welcome welcome.
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I gave them away!
But not before slicing it up and tossing it with melted butter and salt.
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You should make it! Want the formula? =b
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This is beautiful, and I'm interested in these techniques. Would you be willing to give me your recipe?
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Sure, I can give you the recipe. Which techniques are you interested in?
I was thinking of posting a blog about bread making, there actually already is one at [link] by me, but it isn't as in depth as you could go.
Would you prefer it here? Or in blog form?
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I don't know what autolyse and preferment mean; does double proof mean you let it rise and punch it down twice before the final rise? I'm curious how to make the bread sweet with a 'lean' dough. Most of my bread has been made with a sourdough culture and "The Joy of Cooking," so I haven't had much variety.
Thanks for your help!
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Did you check out the butter bread blog on culinary arts club? I'm going to post a thorough explanation of those terms on there soon.
Autolyse is a rest period after you initially mix bread dough. You mix up the flour and water and let it rest for a certain amount of time, then you mix in the other ingredients and continue kneading the dough.
Preferments are pieces of dough that have been made and fermented ahead of time, they add flavor and complexity to a dough by artificially aging it (as they are older then the dough you are making).
Double proof means two proof times. This is a result of the need to make a pre-shape before making the final shape of the baguette. You make a pre-shape, proof, then make the final shape, and do second proof, before the bake.
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Thanks very much; I read the butter bread post, and these explanations are just what I was looking for.
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nah, i probably don't have the right equipment. AND if i knew the recipe and did have the right materials, i'd probably make it all day every day, which would not be very good for my diet.
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