No problem!

Hello Jo,
Depending on the batch a bit, but it is around 12.5%. It is also organic and stone ground.

Hello Jo,
It does have baker’s percentages. Below the ingredients list of most of our recipes you see a button that says ‘dough calculator’. If you click on that you will see the BP plus you will be able to also change the number of breads or the amount of flour to make more, smaller or larger breads. Also you can change the bakers percentages to adjust the ratio between the ingredients like the water or salt.

Hope you like it.

Happy baking,

Marieke

Hello Rick,

We have a few remarks that you might want to keep in mind when executing your plan. Retarding the complete dough for three days could weaken the gluten too much for a proper baguette to be formed. You can try it of course and we must say we have never tried it and it could work, but you have to keep in mind that each recipe has a balance to it, trying to create an optimum with all the ingredients, time and technique, fit for the kind of bread you want to bake. And on baking day there still is time in this recipe for the dough to develop (4.5 hours).
We think the crumb structure and look will be different (more ‘opaque’ too).
But the best results are yielded with these experiments and if and when you try your method please let us know about the results! We also hope you will try our recipe so you will be able to compare.

Happy baguette baking!

Ed & Marieke

Hello Miranti,

Thanks for your comment. Other than adding some of our sourdough starter for extra flavor, we have not yet actually baked a sourdough baguette. We would like to hear more about your results of course.
Keep us posted and happy baguette baking!

Ed & Marieke

Hello Mary,
I think not using the fridge could well be part of your problem (the amount of yeast is exactly right for slow development in the fridge, so yours will have gone somewhat over the top). We suggest that you stick to the recipe and try it one more time and see what comes out. Using bread flour is good for this recipe. For the record, the crumb in this type of baguette is mend to be slightly chewy, certainly not cotton wooly and light like you get with so many of the factory type baguettes over here. But of course it is also a personal preference, some people like light and airy, some like a heavier type bread. You can also play with this by adjusting the amount of water.

Hope this helps,

Happy baking!

Hi Bill,
You are right that no pictures can be added. I have send you an email.

Would happily send you some pictures though the oven does not look veryimpressive at the moment as it is on the floor in out hall waiting construction of the new kitchen. However it is wired in and producing bread. I found I couldn’t add picture to the comment or on contact me though.
Bill

Hi Bill,
You can find the recipe here: www.weekendbakery.com/posts...-baguette/
It is still the same as a while ago, the only thing that is changed is as you make it more often, you more and more get the hang of it. Little changes and adaptations are done when we get a new batch of flour or the weather gets warmer etc. The challenge is the dept of our little oven. We have decided to buy another slightly bigger oven (the Rofco 40, in which we can bake 9 to 12 loafs in one go and maybe 16 baguettes) and then there (again) will be room for improvement and longer baguettes. We want to congratulate you with your Haussler. That is super and if I go by our mixer, also an object of German craftsmanship and beauty. Would love to see some pictures if you have them…

Happy Baking!

Great stuff
It would be really helpful to have your current BEST version of the recipe so I can see how it fits together. I now have the Haussler Primus oven and am still learnign how to get the best out of it and have so far only had one go at Baguettes.
Thanks
Bill

Hi Jan,

Great to hear it went so well. The shaping is the tricky part really, and maybe practice will not make totally perfect, making the baguettes more often will certainly also make them look better. But no matter how they look, we think the taste is the main reason for making them. You will struggle finding anything that good and fresh in a store.

Thanks for your kind feedback and keep on baking and sharing!

I made your baguette today, it was not as good looking as yours but it was a good start and great to eat.
I think it was 90% of what it should be so I will keep on practising.
You have a fantastic website, I learn a lot from it.

Cheers,

Jan

With a bit af luck I will be able to make them next week.
I will keep you informed of the result.

Best Regards ,
Jan

Hi Jan,

These are the steps to bake in our B20;

– Heat up the oven to 230 degrees Celcius.
– When placing 2 baguettes on each stone turn back the Rofco to 50 degrees at about 10 and a half minutes when they are a bit colored.
– Open the damp keys at 15 minutes.
– The baguettes are ready at 24 minutes.

Enjoy the baking,

Ed