i just moved and had to test out the oven… can’t wait to get a new stone that actually fits!

    • toadstorm@lemmy.worldOP
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      1 year ago

      Thanks! it’s basically just Peter Reinhardt’s recipe. It’s a straight dough with a poolish. Makes 3 baguettes or 6 demibaguettes (like the photo).

      Poolish

      96g bread flour

      103g water

      Pinch dry yeast

      Ferment at room temp overnight.

      Dough

      454g bread flour

      284g water

      30g whole wheat flour

      10.5g salt

      3.75g dry yeast

      Poolish

      Slap & fold to develop (see Richard Bertinet’s videos on the topic. Really handy for wet doughs like this). It’ll firm up as you go, enough to where you can knead it the usual way. Bulk ferment at 75F for about two hours. Do three stretch-and-folds during the bulk. Dough should double in size.

      Divide and preshape into bâtards or oblong rounds, rest 10-20 minutes, then shape into baguettes. Getting the shaping right is hard and also very important… you need lots of surface tension to hold a good crust.

      Place onto a floured couche, add some flour on top, then cover with a wet tea towel or plastic wrap and refrigerate at 38F for 4-12 hours, the longer the better (but only if your fridge is cold enough!)

      When they’re proved, score and bake on a stone at 450F for about 18 minutes. I usually preheat to 500, boil a cup of water, and leave a cast iron skillet on a rack below the baking stone. As soon as I load the bread, I pour boiling water into the skillet and then shut the door immediately. Adjust the temperature as needed.

  • deegeese
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    1 year ago

    How do you get that shiny finish? I’m very light on flour but mine still come out dull.

    • toadstorm@lemmy.worldOP
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      1 year ago

      Typically a good shiny crust is from steam and good surface tension on the shaped loaves. Usually if I’m baking something that needs a good crust, I’ll put a cast iron skillet on the rack beneath the bread, and preheat it with the oven. While the oven preheats, boil a cup of water. As soon as you load the bread, pour the boiling water into the hot skillet, then shut the door right away. Make sure you wear thick oven mitts so you don’t burn your arms with the steam!

  • The Snark Urge@lemmy.world
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    1 year ago

    You’ve given me intense bread envy. I just finished my first batch of demis and I now I can’t wait to try it your way.