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Shaking my head on this one - lot's a firsts for me.
YES - it took me 7 PM's with Todd to get through this one, so I'll be tossing him points later for patience.
First Baguette
First time I've made bread to make bread
First time I've use a water pan in the oven
First time I've cooked bread at 500* - got me to thinking about the WFO and how fricking cool that must be...
On to the post!
Overall - very cool process and the bread is excellent.
You make a Ferment (kinda like a starter) to make the Baguette.
Here is the ferment after sitting in the fridge all night, and chopped up to bring it to room temp quicker.
Here it is after ferment
Found out yesterday that the wife just went ahead and made all of our flour into whole wheat flour... yeah, I'm over than now, but that's why the ferment looks wierd...
Second dough stage, which adds the fermet to basically another batch of bread which is then worked into "loaves" and placed on a well oiled cookie sheet to double in size. I guess the trick is to not "punch them down" or de-gass after this proof.
After ferment.
After two hours, here's what I found.
I was like, "OH F..".. but it actually worked great. I floured the counter and just flipped them out. Because they had spread so much, I didn't have to make a trough, I simply pulled the sides in, rolled to length, and placed two of them in the same cookie sheet, one on a different one, and baked using a steam bath/stray method and spraying the sides of the oven - I didn't even break the glass door!!
Here they are ready for the oven.
After the bake
They turned out very good - nice good crunch on the outside, and light and fluffy on the inside... "crumb" I'm told...
Thank you VERY much for the recipe and help along the way, Todd.
Thanks for checking out my baguette post!
Tracey
YES - it took me 7 PM's with Todd to get through this one, so I'll be tossing him points later for patience.
First Baguette
First time I've made bread to make bread
First time I've use a water pan in the oven
First time I've cooked bread at 500* - got me to thinking about the WFO and how fricking cool that must be...
On to the post!
Overall - very cool process and the bread is excellent.
You make a Ferment (kinda like a starter) to make the Baguette.
Here is the ferment after sitting in the fridge all night, and chopped up to bring it to room temp quicker.
Here it is after ferment
Found out yesterday that the wife just went ahead and made all of our flour into whole wheat flour... yeah, I'm over than now, but that's why the ferment looks wierd...
Second dough stage, which adds the fermet to basically another batch of bread which is then worked into "loaves" and placed on a well oiled cookie sheet to double in size. I guess the trick is to not "punch them down" or de-gass after this proof.
After ferment.
After two hours, here's what I found.
I was like, "OH F..".. but it actually worked great. I floured the counter and just flipped them out. Because they had spread so much, I didn't have to make a trough, I simply pulled the sides in, rolled to length, and placed two of them in the same cookie sheet, one on a different one, and baked using a steam bath/stray method and spraying the sides of the oven - I didn't even break the glass door!!
Here they are ready for the oven.
After the bake
They turned out very good - nice good crunch on the outside, and light and fluffy on the inside... "crumb" I'm told...
Thank you VERY much for the recipe and help along the way, Todd.
Thanks for checking out my baguette post!
Tracey
. They turned out great. Who would have thought that bread making could be so complex. Another addictive hobby for sure. Now your gonna have to start looking for all those cool bread making tools. 
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