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Baguettes with Pâte Fermentée

posted Jul 3, 2010, 1:53 AM by Jenny Loh   [ updated Jul 3, 2010, 3:30 AM ]
from Jeffrey Hamelman's Bread.  One of those baguettes challenge that I took upon myself to find the best taste,  right texture,  crumbs, shaping, and scoring.

With the numerous tries on baguettes,  I was about to give up trying baguettes,  I was just not able to get the right taste,  texture,  crumbs  and everything a baguette needs to be.  Until I saw one of TFL (the fresh loaf) member who attended SFBI (San Francisco Baking Institute)'s baking class.  My heart tells me that I must try and I did.

I chose Jeffrey Hamelman's Bread - Baguettes with Pâte Fermentée because I have not tried it.  I've tried the poolish one,  and was not very successful,  in fact frustrated that my dough didn't pull together.  This time,  I thought a Pâte Fermentée will be easier.  

To make the Pâte Fermentée,  I prepared the day before. Mix all,  set it aside for 3 hours on the counter top.  The weather was really really warm, at about 33 to 35 degree celsius.  I won't be baking until another 24 hours.  Therefore,  I decided to stuck it into the fridge.

After 16 hours,  I took it out.  

To make the main dough: Mix all ingredient except Pâte Fermentée,  rest 10 minutes,  and add in Pâte Fermentée.  I had to knead for about 20 minutes by hand till the dough came together.  

1st rise:  Every 45 minutes,  I did 1 set of stretch and fold.  3 times of 45 minutes.  The dough was very well developed after that.  

Shaping:  After the final stretch and fold,  I split into 4 pieces, about 200-220g each.  Each one fold into rectangle.  Rest for 5-10 minutes.  Did the 2/3 fold and 1/3 fold twice on the dough,  and rolled to elongate it.  I had one of them shaped into round shape.

Proof:  1 hour as the weather is really warm. I put it in my living room which was air-conditioned at about 24 degree celsius.  

Scoring:  I think I'm starting to get the scoring,  still no ears,  I don't know why.  But it is much better compared to other times.

Baking:  28 mins for 250 degree celsius.  10 minutes before baking,  I poured 1 cup of hot water in a pan at the bottom of the oven.  After loading,  every 3 minutes,  I spritz with water.  

After baking:  I decided to keep the door ajar,  and leave the bread in the oven for another 8 minutes.  Its suppose to help to build the crispy crust.

This baguette has a pleasant sweet taste,  and the inside is soft,  with slightly crispy crust,  that's not too thick.  The crumbs are still not as open as I like.  I should have removed the parchment paper from the bottom after 3 minutes of baking.  

I think I'm getting there.  Need a little more work on my steaming,  scoring and probably folding. I'll continue to work on this formula.  My family were very pleased with the taste of this baguette.

Pâte Fermentée:
113g Japanese Strong Flour
75g water
2.8g Salt
Pinch of yeast

Final Dough:
338g Japanese Strong Flour
223g water
5g salt
2g yeast
All of the Pâte Fermentée