The Roadside P…
In response to Reinhart’s first hand data, dmSnyder’s interpretation, and modifications.
The Will Falzon technique.
Whole system
Flour – 500g
Water- 355g
Salt – 9g
IDY – 5g
The Autolysis (Refrigerated in a single day 8 hrs.)
300g King Arthur Sir Lancelot ( excessive gluten 14%)
100g All function flour (11.5%)
50g Sprouted Entire wheat
50g Darkish Rye
325g Water (Ice Chilly)
The Last Dough
All – The autolysis dough
30g – Water
9g Salt
5g IDY
The process
Preheat the oven to 475° F one hour previous to bake off.
Incorporate the Last Dough substances till a cohesive elastic dough is achieved. Full gluten growth will not be needed. Bulk ferment at room temperature (72°F) till the dough doubles in quantity. This will take as much as six hours based on Reinhart. On a properly floured work floor, divide the dough into two equal items. Relaxation coated on the bench high for ten minutes. Mud the dough liberally, preshape every dough ball into soccer form. Relaxation for ten minutes. Gently stretch the soccer s to roughly 14″ use properly floured arms and as a lot bench flour as is required. Place the formed baguettes into the baking pan. Rating and bake instantly with heavy steam. After quarter-hour, purge the steam from the oven an bake till the specified shade of brown is achieved. Roughly 15 extra minutes.
11:00 PM mountain normal time, autolysis begins.
After 5 hours of bulk. At 1:40 Mountain normal time the sticks are within the oven. The after bulk process was divide preshape into blunts. With out additional manipulation the preshaped blunts had been rolled into the baguette form. There was a 15 minute remainder of the ultimate formed baguettes.
Not as rustic as one would have anticipated. That being mentioned, I’m curious concerning the results on the flavour profile that the prolonged chilly bulk ferment could have. Subsequent time I’ll use the twist shaping technique.
They appear to be good loaves, properly fashioned. I’d say the title is a bit off as a result of your recipe has mainly nothing in frequent with Reinhart’s (!)**.
Present us the crumb and consuming report please, we’re eagerly holding our breaths!
** I imply the recipe in his “Artisan Breads Each Day” e-book. Its course of is barely streamlined in contrast with BBA, I believe.
Was given verbally by Gossein. He posted it, as given to him in a bread journal. He streamlined the method to make it simpler for the house baker. My understanding is that this chilly Autolysis course of is what Gossein gave him.
The crumb may have been higher. That being mentioned, my spouse mentioned the flavour heat with butter was excellent! I concur. It should go completely with my low and sluggish smoked spatchcock hen!
Gotta make these once more!
That hen appears to be like actually yummy too!
David
So long as you’ve got the fridge area and time…
It appears you subbed Sprouted WW and Darkish Rye which might have an effect on the crumb , I would suppose. The opposite side I simply don’t get is not any actual rise time after shaping. I must allow them to rise til puffier then bake , however that’s me.
In studying different posts from the previous I see feedback about how troublesome it’s to get the chilly dough to simply accept the ultimate dough substances.
All in all it looks like numerous work . I’d love to listen to some suggestions. 🙏c
The streamlined process in Artisan Breads Each Day has all of the substances blended collectively, then 4 S&Fs within the first hour, then into the fridge for at the very least in a single day. For baking, let the dough heat up for an hour, then minimize into strips – deal with gently to keep away from degassing – which get rolled in flour, then stretched lengthwise to ultimate size as they’re laid down on the peel or no matter you utilize. Bake with steam, no additional proofing.
Besides I do a ultimate proof and I did form gently. So mainly I’m already doing this as I all the time combine all the pieces and do bowl folds the within the fridge in a single day .
My dough is SO BIG and filled with air after I dump it out that I may simply instantly minimize 6 ( in my case ) chilly items stretch gently and bake proper then. I’ll see subsequent bake. I’ll do 2/2/2 as I cowl with my roaster pan lid I don’t steam per se. Will place in fridge to carry in between.
Thanks Tom and everybody who contributes to the dialogue.
Listed below are just a few extra variations of (or information about) the bottom recipe:
https://breadclub20.blogspot.com/2022/06/pain-lancienne.html
https://www.thefreshloaf.com/node/2723/pain-lancienne-recipe
https://bakingstories.blogspot.com/2012/11/soak-it-to-me.html
http://www.bread-bakers.com/msgs/v103n007/msg00025.html
https://boards.egullet.org/subject/52802-gosselins-pain-alancienne/#elControls_730184_menu
Within the final hyperlink, there’s a publish from Reinhart explaining why his rendition differs from Gosselin’s. It is primarily concerning the variations in batch measurement. Massive quantities of dough will take a very long time to chill down so you don’t need them to incorporate yeast. Then you need to add it within the subsequent stage. House bakers with their small batches will not have that drawback to allow them to add the yeast at the start and never remix.
The Bosch made it straightforward to include the Last Dough substances. That being mentioned, it took endurance. I would even attribute the crumb to a point to the blending .
David’s 6/ 2011 publish. He says in response to a poster who used a machine that it does have an effect on the dough.
I’m certain the flavour is excellent!
Hello, Caroline!
I have never made Gosselin’s baguettes in virtually 15 years, which is inexcusable, given how good they’re. I do not keep in mind them being “numerous work,” and I did all the blending by hand. What makes it straightforward is 1) mixing initially with a dough whisk; 2) utilizing pinches, along with stretch & folds to include the salt, yeast (if used) and extra water; 3) no fancy shaping. Simply minimize strips, stretch ’em out and bake.
Notice: All of the fermentation is completed in bulk. No proofing after dividing and shaping.
See this weblog entry for my model: http://www.thefreshloaf.com/node/23821/baguette-tradition-after-phillip-gosselin
Pleased baking!
David
I referenced that weblog entry a minute in the past . I’ve checked out it earlier than. I’m a dump all the pieces collectively on the outset individual. I’ll strive the divide and bake as my nod to the approach. Will publish the outcomes. It will likely be at the very least per week as we have now different bakes to eat first. And the “ grands” are coming ( seems like a pronouncement ❤️❤️) they usually love making Challah in order that takes priority.
Have a beautiful New Yr of baking. c
I discovered that the Gosselin baguette recipe in my folder is definitely a newer iteration dated October, 2017. Additionally it is in a greater format.
My weblog publish from that bake appears to have disappeared from TFL!
Nicely, I will bake these within the subsequent few days, so I will publish the present system then.
David
Your orderly folders present their value! 🙏
Smoked hen hero sandwich.
