Have you ever worked in a proffessional bakery or just a home artisan? Turn the oven down to 480F. In fact, I've never even worked face-to-face with another bread baker. I will definitely try the sourdough and rye variation - tonight, in fact. I am a firm believer that baguettes really don't have to be picture perfect to be incredibly GOOD! I was reading lots of the recommended books. These will make great Christmas gifts! Ficelles can be as long as a standard baguette, but thinner, or they can be thinner and shorter than a typical baguette. Continue baking for another 10-15 minutes until the loaves are nicely colored, the crust is hard all around and the bottom gives a hollow sound when tapped. good news i made progress. You are going to find differences in how flours behave day to day depending on the batch of grain, ambient humidity and temperature, etc. I'll still cook the bastards, no sense in wasting the flour but I don't have high hopes. You need a hot oven. Even if they spread a lot during proofing or transferring, if you did everything else right, they should have had good oven spring and rounded out a lot. the all purpose was much better. Starting in the center, gently rock it back & forth to the outer edges to create a 15-inch long baguette shape. Seafood or vegetable dip, like crab or spinach dip, is also commonly served with slices of thin ficelle baguette. i watched a few clips on youtube and it seems that the final shaping of the baguette is pretty tight. Shape into ficelles (short, thin baguettes). Pour one cup of boiling water into the skillet. I live in Indiana so certain flours do not make thier way here.
Add 1/2 cup ice to the pan of water. facebook: Buttermilk Lipstick ;-). is one to treat the dough gently or push out the air? (But I do appreciate it.). Once the dough comes together, blend on Medium speed 5 minutes. Repeat the procedure one additional time until a single seam has been created. But losing one baguette is better than a whole loaf.
I thought the flavor was very good but not as good as others I've made using a poolish start. Looks like marvelous crunch with that crust.
Ficelles can be as long as a standard baguette, but thinner, or they can be thinner and shorter than a typical baguette. Lovely colour. This dough is supposed to be very extensible.
instagram: buttermilklipstick A ficelle is a type of French bread that is long and thin, like a thick bread stick, but still moist and spongy inside the crust. I'm going to try this recipe again later this week when I finally break down and buy a scale. I continue to bungle the techniques and my oven really has a difficult time getting up to and sustaining the high temperatures required to give a good crisp crust, but overall a decent baguette. When toasted, they make a useful cracker-like base for party snacks or bread-friendly dip. Actually, I'm surprised I was even able to get a few cuts in. I primarily use any thing KA because of its accessibility in the supermarkets. Thanks so much for posting this formula. Stir together the water & the yeast in a measuring cup. also it was in the fridge for 36+ hours. Well, it's a testament to this recipe because they didn't come out half bad.
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