Comments on: Baguettes Fromartz

By: Joseph Whitaker

Joseph Whitaker — Mon, 21 Dec 2009 09:10:58 +0000

This is a fantastic recipe Sam, the flavour development with the cold ferment was exceptional. I can’t wait to make it again!

I did find that with 2tsp of instant yeast there was an almost volcanic reaction from the dough (it being mid-summer here in South Africa), which continued overnight in the fridge . I had considered lowering the amount of instant yeast in the recipe, and then I noticed that Sam had commented below the recipe on his blog that he uses only 1 tsp in Summer. I will definitely scale back the instant yeast next time.

Thanks Susan for mainting this wonderful blog of yours. Long may it continue!

By: Sam Fromartz

Sam Fromartz — Fri, 04 Sep 2009 22:53:53 +0000

These are all such great comments on the continuing life of this recipe!

For those interested in my experience baking at a Paris boulangerie (which helped in my own development that led to this recipe) check out the article in the August 2009 premier issue of AFAR magazine. On the news stands or check out the PDF at my blog:

http://www.chewswise.com/chews/2009/09/baguette-paris-afar-story.html

By: Paul Fishkin

Paul Fishkin — Wed, 02 Sep 2009 14:23:08 +0000

I have made this twice, and it replaces my prior favorite which was the baguette with overnight ferment from SFBI. The additional features I like on this are (1) 2% whole wheat flour. The small amount of ash in WWF helps. (2) Three folds before bulk ferment. Baguette needs strong gluten to get good volume. (3) Cold ferment. Much easier to shape cold dough than room temp dough. (4) 250 gm size. Fits the width of 18 inch 1/2 sheet pan. I proof on linen that is 18 inches wide and make 8 at at time on two stones–one on bottom rack and one on middle rack. (5) Four cuts instead of the traditional odd number of 3 or 5. Length of cut seems right. (6) Small amount of liquid levain increases the gluten strength and improves the cuts. Solveig Tofte used this in her 2008 baguette. (7) Not included in the formula, but I do not find steam helps in a home oven that has vents and fans. I lightly mist bread and cover with a sheet of parchment that has been sprayed with pan release. I take the parchment off after 5 minutes. I get good volume and cuts open well. (8) Storage. I freeze as soon as cool and reheat by misting the bread with water and reheating at 350F for 3 minutes, then resting bread an additional 3 minutes. (9) Shaping. Baguette is okay, but I prefer squares of 400 gm with same dough.

By: Susan

Susan — Wed, 01 Jul 2009 17:23:35 +0000

Melissa, Sam’s recipe assumes that you have a mature sourdough starter going (for one way to do this, here is my post about it: http://www.wildyeastblog.com/2007/07/13/raising-a-starter/). The starter is “fed” regularly, so the 7–10 hours Sam refers to means that you use the starter in the bread 7–10 hours after feeding it.

By: Paul

Paul — Mon, 29 Jun 2009 00:23:22 +0000

Susan,

Like you, I enjoy a challenge. However, unlike you, my jumping in the deep end didn’t turn out so well. My attempt today resulted in what can only be called “mutant flatbreads,” as Sam describes on his site. But even though the appearance was dreadful, the taste was tremendous. For me working with a dough this slack was not easy. And that just goes to prove what everyone who reads your blog knows: you have a special talent.

By: Melissa

Melissa — Fri, 26 Jun 2009 13:11:46 +0000

Hi Susan,

I am surely way out of my league here, but I am willing to give this recipe a try. However, I am not sure I know what “90 grams sourdough starter, 100-percent hydration, made with equal parts of water and flour by weight, fermented for 7 to 10 hours” means. Is this just a regular starter? How do you ferment a starter from 7 to 10 hours?

If this means “mix 45g of flour with 45g of water, let stand in room temperature for 7 to 10 hours,” is this enough time to get some fermentation started?

Thanks a lot for the great blog.

By: Claudia

Claudia — Mon, 22 Jun 2009 23:13:07 +0000

Hi Susan!
I’m writing to you from Sydney Australia. For about a year now I’ve been sneaking into your BLOG and reading posts, looking at photos, stealing recipes and ideas and basically enjoying your site. I’m currently studying baking here in Sydney and must tell you that you have more love for the craft, knowledge and most of all, skill than most people who work in the industry. Thanks so much for your generosity and for taking the time (of which there is never a lot of) to share your knowledge and thoughts with others!

By: Sweetcharity

Sweetcharity — Sun, 21 Jun 2009 16:31:06 +0000

These remind of the baguettes in France~ I can totally imagine having a buttered chunk of this and dunking it into hot chocolate… I’ll be tackling baguette in a couple months with the BBA, and can only hope mine turn out as lovely as yours!

By: Denise Thornton

Denise Thornton — Fri, 19 Jun 2009 13:54:23 +0000

I was just given one of those baguette pans shaped like a double trough. Looks like that goes in the Goodwill bag labeled bourgeoisie bric-a-brac.
I’m going to try it your way.
Denise
http://digginginthedriftless.wordpress.com/

By: Natashya

Natashya — Thu, 18 Jun 2009 15:37:58 +0000

They look great! I could just gnaw one up right now, no butter or toppings needed.