Comments on: Baguettes: DO try this at home.

By: Nichael Cramer

Nichael Cramer — Tue, 27 Oct 2009 17:49:54 +0000

PJH- You don’t have to post this if you don’t want to.
But I wanted to thank you for the “before” picture for the baguette starter.

Seeing what it’s supposed to look like before-hand *really* clarifies a lot.

Thanks,
Nichael

Ah, wondering if you’d notice - I now have 3 baguettes I wasn’t planning on, but lo and behold, I’m testing creme brulée French toast Thursday, and it calls for stale French bread - now how serendipitous is that?! PJH

By: Nichae Cramer

Nichae Cramer — Wed, 14 Oct 2009 13:25:56 +0000

This blog-entry is great and I thank you for posting it.

However, I have one suggestion/request, if this is possible.

I’ve noticed that several of the posters have expressed uncertainty as to what the starter should look *before* it starts the 14 hr rise. (This is certainly true in my case. My starter initially looked like a large lump of school-room paste. And, sadly, it looked pretty much the same the next morning.)

So my question is, would it be possible to add a picture to the blog entry above which shows what the starter should look like at the beginning. (The descriptions above are helpful; but as they say “a picture is worth…..”)

Thanks

Great idea, Nichae - I’ll get to it ASAP. PJH

By: Brook

Brook — Thu, 01 Oct 2009 00:35:41 +0000

I had NEVER baked any yeast/raised bread EVER until this past Sunday. We have a foreign exchange student from France and she was very disappointed with the baguette from the store so I decided to jump into the deep end of the bread baking pool and make baguettes. SUCCESS! We greatly enjoyed ALL THREE loaves

CONGRATS BROOK! That’s great to hear - you managed to satisfy a French student with her national bread, made with your own two hands - and the first yeast loaf you ever baked, to boot - terrific!! PJH

By: Petrus Kurppa

Petrus Kurppa — Sun, 20 Sep 2009 15:30:08 +0000

This is truly awesome guide for making baguettes! I will try it myself soon. Pictures and tips are just fantastic! Thank you very much.

You’re welcome, Petrus - enjoy! PJH

By: robert

robert — Sat, 11 Jul 2009 02:47:15 +0000

Too much mixing spoils the big holes.
STOP mixing the dough !

Autolize only, 1 hour, then fold.

To the frig 24 hours.

From the frig, let it rise 25 to 50 %

Fold again. Nice and tight. pinch the seams. try not to de-gas.

Then bake. You get nice big holes, with glassy insides.

The secret ?
Easy, it is the folding, you layer the baguette, the same way you layer a french croissant. In the bake, the baguette seperates along the layers, and you get lots of oven spring, and HUGE HOLES !

By: Adam

Adam — Fri, 10 Jul 2009 17:19:46 +0000

I greatly appreciate your recipe and step-by-step instructions. I grew up eating a lot of European style breads and have always loved that bakery smell and crackling sound of freshly-baked baguettes. Well last night I (a novice) was able to replicate the smell, texture, and flavor in high altitude in my own kitchen thanks to your guidance and excellent instructions. I have also been enjoying reading your “Bread: A Baker’s Book of Techniques and Recipes Cookbook” all along marrying in my head the art and ’science’ of bread baking. What a thorough and technical read!
Finally, I would like to thank you for including us in your world. The baker’s job seems hard and often thankless (at least directly). Please accept my thank you and utmost appreciation… Thank you!

By: Jen Rock

Jen Rock — Fri, 05 Jun 2009 19:09:29 +0000

Thanks so much for these easy to follow recipes! I had only baked soda breads before but on the first try got three lovely crispy baguettes by following your great instructions. On my second try today I’m going to make the stuffed ones, they look SO good! Thanks!

Good for you, Jen - baguettes are a challenge - one you’ve successfully met. Congrats! PJH

By: Rosemary

Rosemary — Thu, 04 Jun 2009 09:25:58 +0000

This is the best step by step guide I have found. Thank you, I can’t wait to try it.

Rosemary, good luck - I think you’ll enjoy this. PJH

By: Iris

Iris — Mon, 25 May 2009 15:58:31 +0000

Help! Every time I tried to make the diagonal slashes in the baguette, the “cut” closed by itself, and I ended up with no cut on the surface after baking! What should I do? Is it because my dough was too wet?

I think you need to be more aggressive, Iris. REALLY slash it (at a 45°, not 90° angle), then IMMEDIATELY pop it into the oven. It’ll deflate like a balloon, but then the heat should blow it right up again. Give it a try - PJH

By: Susan

Susan — Sun, 24 May 2009 22:02:31 +0000

I am so excited to try this recipe! I live in rural Arkansas and good bread of any kind is so hard to find here. Do you think the baguettes could be frozen and baked at a later time?

Susan, best to par-bake them - bake for 10 minutes or so, just to set them, but not completely brown. Wrap VERY WELL and freeze. Then, prior to serving, bake the rest of the way. I’d say, put them in the oven, frozen, and bake at 425°F for 20-25 minutes or so? They should be a very deep, golden brown. Good luck - PJH