Which will be great!

Hello Susan,
Please take a look at our short video on how to prepare a proofing basket: www.weekendbakery.com/posts...-banneton/
This preparing is important for cane bannetons for them to function well. And be a bit generous with the flour to begin with. We do not recommend oil.

Let us know about your baking results Petra!

I was going to get those Baquette proofing tray things but I do not need it now since I saw this recipe.
Petra

Yes, baguettes is something we really took our time for to master. We fell in love with the 80% hydra version you saw in the video, but a great place to start would be here: www.weekendbakery.com/posts...te-recipe/

Yes on the crunch no on the tough! Baguettes need to be absolutely fresh, they go stale very quickly.

Hope you’ll be as successful with this project as you were with the croissants!

You can now find the recipe on our website:
www.weekendbakery.com/posts...he-recipe/

Happy BB Baking,

Marieke

Hello Tony,

Thanks for your request and for liking the BB! I will see if I can fit it in somewhere this week. Please bear with…

Marieke

TONYK

Yes, you can play with that a bit. And also, when the added steam has done its job, after the oven spring moment, it should be released from the oven (usually after about 10 minutes) and the bread must be able to get rid of the moisture.

Good luck with it,

Marieke

Thanks Marieke,
But i honestly baked it for good 43 minutes. Should i go for over 45 minutes? I guess i will try this.
And yes i’m in love with this recipe now, so is my family. And of course that’s thanks to you and your great creativeness guy.
Cheers 😀

Hi Mike,
The most common reason this happens is that your bread has not baked for long enough. This means too much water is still in the bread, this moisture travels from the core of the bread to the crust, making it softer.
So we would suggest you bake your bread just a little bit longer to reduce the amount of moisture further.
And it is really important to cool the loaf on a rack so moisture can escape easily.
Glad you like the BB loaf 🙂

Marieke

Hi guys,
Well i made this bread again today. It was wonderful and very tasteful.
But the thing that puzzled me is: when i took the loaf out of the oven the crust was very crunch. As the loaf cooled, the crust became soft and chewy, i.e: it lost the crunchiness.
I wonder if this is due to using too much steam in the oven or is it something else i did?
Do you have any explanation guy?
However, it was sooo delicious and tasteful. The opening in the crumb is unbelievably large.
Thanks,
Mike 😀

Hi Mike,
Great, love your description of the result!
About the BB loaf: The whole purpose of the bread is to be like the baguette, sweet, thin crust, lovely crumb et cetera. Adding whole wheat will certainly change this, if you want to try it anyway we would suggest not going any higher than 10 to 15 %. We also suggest trying the pain rustique and the whole wheat levain recipes if you want to go further along the route of healthy, whole grain and sourdough.

Have a great evening and keep up the good baking work,

Ed ad Marieke

Guys,
Can i include some Whole Wheat Flour in the dough mixture? And if yes how much do you recommend? And would that affect the texture of the bread?
Thanks,
Mike

Well here’s the results for trying this recipe.
Shape: well cannot be defined as a perfect oblong batard, but it was fine. However, i think that this is forgivable due to handling such high hydration dough for the first time.
Color: Beautiful golden chestnut brown.
Smell: Unbelievably sweet and appetizing.
Taste: The least i can say, WOW, so very much delicious.
Crust: Thin yet very crunchy, very much like Baguette.
Crumb: Now this is the part i felt proud of. Crumb is sooo sweet, light, fluffy, chewy, with really big opening exactly like in your pictures.

I really loved this bread. I just prepared the poolish for tomorrows baking.
I recommend this to all.
A tasting tip:
I made myself a slice of this wonderful, flavorful and delicious bread. I put sliced of Mozarella Cheese on it, topped it with Sun-dried Tomato preserved in olive oil, and sprinkled some dry wild thyme on it…Soooo delicious, but hey it’s addictive 😀
Thanks Marieke & Ed for this wonderful bread. You earned it’s creation.

Thanks again, i will let you know of tomorrow’s Baguette Boule Baking.
Cheers,
Mike

Thanks for your expeditious response Ed.
I will surely make this recipe now. I’m keeping my fingers crossed.
Wish me luck
🙂

Hello Mike,
In our calculation we only reduced the water in the final dough to get to 75% instead of reducing the water equally in the ‘poolish’ and the final dough, like you did, giving you the amount of 142 g. But the end result for both is the same so no problem for your dough. I did this because I wanted to keep my ‘poolish’ wetter, in other words, closer to the hydration of an actual poolish. To end the confusion ad make things more clear, we will add a water/flour table to this posting.

Thanks and hope the BB loaf will turn out great,

Ed