My messy mise en place for making the
pate ferentee...
Wet & dry formed into a course ball with the paddle attachment...
Mixing with the dough hook for 4 minutes...
One hour ferment...
Almost doubled in size...
Dough degassed & placed in fridge overnight...
The next morning - crazy big...
Cut into 10 pieces & left one hour to de-chill...
My messy mise in place once again...
Repeat...wet & dry into a course ball with paddle attachment...
Whoa...mixed with dough hook for 6 minutes & dough is at 92 degrees...well above the 77-81 degrees suggested...
Looks ok to me...
In oiled bowl...
2 hour ferment at room temperature...
Wow...huge!
3 equal pieces...
Trying to shape into baguettes by making rectangular forms first...
Then rolling into torpedo like shapes by making indent in middle & then sealing the edges...
Looks about right...notice the big air bubble on the front baguette...
Done...
Left to proof on the couche for 45-75 minutes...
Transfered ever to gently - but still deflated - two baguettes onto an Italian bread pan...the baguettes were too big to fit all three on the French bread pan...
Half way through baking - rotate...
Looks good!
A nice golden brown color on the smallest bagette...
Very nice detail of the tri-color...
The crumb...
Crumb closeup - flakey on the outside & moist on the inside...
Delicious with a bit of orange marmalade! A lot of fuss for three baguettes...next time I will make a double batch...
My messy mise en place for making the pate ferentee...
Wet & dry formed into a course ball with the paddle attachment...
Mixing with the dough hook for 4 minutes...
One hour ferment...
Almost doubled in size...
Dough degassed & placed in fridge overnight...
The next morning - crazy big...
Cut into 10 pieces & left one hour to de-chill...
My messy mise in place once again...
Repeat...wet & dry into a course ball with paddle attachment...
Whoa...mixed with dough hook for 6 minutes & dough is at 92 degrees...well above the 77-81 degrees suggested...
Looks ok to me...
In oiled bowl...
2 hour ferment at room temperature...
Wow...huge!
3 equal pieces...
Trying to shape into baguettes by making rectangular forms first...
Then rolling into torpedo like shapes by making indent in middle & then sealing the edges...
Looks about right...notice the big air bubble on the front baguette...
Done...
Left to proof on the couche for 45-75 minutes...
Transfered ever to gently - but still deflated - two baguettes onto an Italian bread pan...the baguettes were too big to fit all three on the French bread pan...
Half way through baking - rotate...
Looks good! 
A nice golden brown color on the smallest bagette...
Very nice detail of the tri-color...
The crumb...
Crumb closeup - flakey on the outside & moist on the inside...
Delicious with a bit of orange marmalade! A lot of fuss for three baguettes...next time I will make a double batch...
Gorgeous loaves of bread!
ReplyDeleteI really love my new perforated French bread pan. Not sure, if I should buy the perforated baguette pan or not.
Would love to see pictures of your newf/lab mix.
Great job Angela! I think your bread looks great.
ReplyDeleteBeautiful step by step post. No mention of scary scoring though. Looks like you did well. Baguettes are just beautiful. I never knew there was such a thing as a perforated Italian bread pan.
ReplyDeleteThey look perfect! Mmmm would love a piece with orange marmalade now! Happy baking!
ReplyDeleteNice photos! Beautiful bread. I have the same Italian Bread Pan. I used my baguette pan, but didn't even think of busting out the Italian one.
ReplyDelete