Hi, I'm looking for a professional receipt for french baguette incl. baking temperature and instructions for using steam adding with my professional oven.
Je cherche un receipt professionelle pour baguette francais avec toute les temperatures et l'addition de vaporisage avec mon four professionelle.
Ich suche ein professionelles rezept für französisches baguette inkl. backtempeaturen und beschwadung in meinem profi backofen mit dampfgabe.
Danke Thanks Merci
Juergen fvdb
Guten Tag,Bon Jour,Hello Jurgen, A baguette is just a simple bread composed of typically 100:2:2:60. Of the ingredients flou/yeast/salt/water.This is in bakers percentage terminology. Nothing spectacular?.or special.It is the process in preparing it that differs and many traditional French bread bakers still claim that its still and art. The ratio describes the amount of flour in relation to salt,fresh yeast and water respectively.The liquid varies according to the flour absorption or the softness of the dough made.( 60-68%). The amount of yeast can vary from 1% to 2% depending whether you add old dough or using a preferment(;either a wet sponge(polish) or a stiff sponge called biga.The other way is the straight dough. Being a baker yourself I presume you are familiar with this terminology already. I will not dwell on the exposition as there are good books that you can refer to. BTW,I have made French bread in the bakery for years but I cannot guarantee if that is what you are looking for as French bread made outside France is being suspect about its authenticity in terms of recipe and methods of preparation. Its better to look it yourself from the authoritative source and see how can you adapt the information to fit your location, equipment and ingredients. Such as for example you can look at the practical information from the book by renowned French baker ,Raymond Calvel. It is called in French' Le Gout de Pain comment le preserver, comment le retrouver, ?or in English simply translated as the Taste of Bread. You will find there an exhaustive information about the proper production of true French Bread? Viel Glueck! Bonne chance!Good Luck! Roy
Is that % wt or % volume...?
(S>
Bakers percentages are always expressed in relation to the flour. Flour=20 is always expressed as 100%. That means, if you are using a kilo flour and the yeast was 2% it would=20 have to equal 20 gramms. Easy to scale up or dow, always expressed accurately, whether you make a =
dough with a kilo or a ton of flour.
Bakers don't use volume, everything is expressed in weight.
--=20 Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
frage einfach mal im Forum der franzoesischen Baecker nach
Taux d'Hydratation : 64% Température de base : 63° Autolyse : 15mn Pétrissage en PV : 3mn Pétrissage en GV : 10mn Température de la pâte : 25°env
Fermentation : 30mn à 24° Pesage : 350g Détente : 20mn à 24° (60 à 70mn, de l'arrêt du pétrissage au début du façonnage) Façonnage : 15mn Apprêt : 60 à 90mn Cuisson : 35mn env à 250°
Gruss, Karla
"juergen" wrote in news:bldv62$87e$00$ snipped-for-privacy@news.t-online.com:
Here is my suggestions. Try it to the letter and let me know how it turns out.
First of all, if you want consistency, you should get yourself a scale. It doesn't have to be an expensive scale, but it should have "Dash Pot" ability. This is an adjustment to the scale so after you put your measuring object (bowl or cup or plate) on the scale, you can zero it out so as to weigh you raw ingredients exactly.
Next, you need a pocket thermometer, so you can test the temp of your water and dough.
Your flour should be a bread flour, not general purpose flour. All purpose flour has a protein level of about 10%. Protein is not the gluten level, but it is a measure by which we can tell if it is a high gluten flour or not. Gold medal makes a flour that is called "Better For Bread" This flour is formulated for bread machines, but is also their home consumer high gluten flour. It is approx 12% protein. The flour we use commercially is 14+% protein levels. If you don't have this flour in your area, there are other brands of bread machine flour out there. You need a high gluten flour if you want the airy texture inside with a crispy crust.
Also, you say you don't use a bread machine and that you knead your dough... by hand? You will get a better bread with a mixer and dough hook. You need to temper the dough to activate the yeast and start the fermentation process. Kneading by hand is good, but strenuous and time consuming.
If you can use a scale, here is a formula that might work well for you.
Scale 32 0z high gluten flour (GM Better for Bread) put the flour into the mixing bowl. (this amount of flour is pretty close to your 7 cups minus batch... this is more like 6 cups plus)
Scale 1 oz salt, 1 1/2 oz sugar ( the sugar will give your yeast something to eat as it forms its gases), and 4 packets of yeast ( this is double your original recipe. If it is too yeasty tasting for you, cut back to 3 packets, however, this amount of yeast is within the normal range... closer to the high end though) Do not activate the Instant Dry Yeast before hand. Add it dry to your flour mix.
Add these ingredients to your flour and whisk together thoroughly. Let this mixture stand for 5 minutes while you prepare the water. While it is resting Dry, the yeast will start to absorb the natural moisture that is in the flour, and begin its activation.
Run your tap water on high hot until very hot. This will ensure that once you turn the temp down, it will be accurately warm, instead of running the water on warm, and it slowly heats up... eventually getting to warm.
Verify your thermometer is accurate. It should read whatever your room temperature is. For instance, my thermometer reads 75 degrees in the air, because that is where I maintain my room temp.
Turn your water temp down to what you think was where you were originally adding it and test it. This is probably over 100. You want to have your water at 85-90 degrees. It will feel cool to the touch, but is the perfect temp to start your yeast activating. This is much lower than many recipes and website call for, but if you use a mixer, and agitate the dough properly, the yeast and dough will come to the right temp. You don't want to kill any of your yeast, and a too high temp will do this.
Run the water in a large measuring cup (4+ cups) and check to see that it is as close to 90 as possible.
Scale up 22 oz of 90 degree water.
With the dough hook in place, turn your mixer on the lowest speed and add all the water at one time. Let this mix for 3 minutes (set a timer). Now turn your mixer to medium speed and mix for 4 minutes (set your timer again).
When the timer goes off, turn off the mixer and scrape the bowl to the bottom to make sure all of the flour is off the bottom, and scrape the hook down. Do this quickly, because you have built up some kinetic energy that is starting to temper the dough, and we don't want to lose this. Turn the mixer on high now and mix for 8 minutes. Hang on to your mixer... it's going to want to walk on you.
During this final mixing time you want to watch your dough form. After about 5 to 6 minutes on high it should be pulling away from the bottom of the bowl. It will have a slapping effect. This is adding the temperature needed to temper the dough. The slapping and stretching by dragging on the sides is your kneading action.
This dough will appear too dry when you first start mixing it, but gets very sticky as it develops. Don't get too hasty to add additional water at the beginning. Stick to the process, and wait it out. It WILL get sticky and wet. So sticky that you may need to toss in a tablespoon of flour to loosen it in the last stages of mixing.
The last minute of mixing, the flour should have pulled form the bottom. If not, toss in a tablespoon of flour as it is mixing to free it... might take 2. This beating action will temper the dough and begin the building of the gluten web. When the time is up, while the mixer is still running, toss in one last tablespoonful of flour to release the dough, and quickly turn it off and remove the hook with the dough on it from the bowl. Scrape this off onto a lightly floured surface and let it rest for 5 minutes.
Test the temperature of the dough while it is resting. It should be about
90 degrees.After the resting, knead the dough for 1 minute, forming it into a nice round ball. The dough will not be sticky anymore, but very nice texture and stretchy. Forming into a ball, the dough should not rip. This is a good sign of elasticity.
Lightly coat a large bowl with Pam or your olive oil... then wipe it out so there is no visible standing oil. I myself never oil the bowl and never have a problem. I don't like to add any oil to my bread, as it makes it weaker, and we need the strong wall structure to be able to hold its shape. So I Put it in a large plastic bowl. We actually use 5-gallon buckets.
Put your kneaded dough into the bowl and lay a plastic on top. I like to use a new kitchen trash bag. Then on top of this, lay a heavy bath towel to weigh it down. Place this in an area that is not going to get overly warm, as we do not want to kill our yeast. Fermenting your dough at room temp is the best...72-76 degrees.
At 1-hour, take off the plastic cover and fold your dough into the center of the bowl. As though it were a square, one corner at a time, then flip it over in the bowl to put your seam on the bottom. Do this again at hour
After 3 hours of fermentation, your dough will be ready for forming. Fold the dough out onto a lightly floured surface and deflate it down flat. Make sure to squish out the gases that have built up during fermentation. Your fermentation will have added the sourdough taste, but if you don't get most of the gases out, you may get an unpleasant taste in your finished bread. Let this rest for 5 minutes before forming into bread or rolls.
Make your loaves and place onto parchment paper or light corn meal coated pan. Parchment plus cornmeal is not necessary, the parchment allows the release, unless you like your bread to have cornmeal on the bottom. I myself do not use cornmeal... but many do. I use only the parchment paper.
Place your loaves, baguettes or rolls onto your baking pan and place inside of the plastic bag you used to cover the dough. Swoop some air into the bag so it is puffed up over the product and not toughing. This makes it easier to remove from the bag later, plus if you want a nice proof, the bag may hinder the growth. Tuck the end of the bag under the edge of the pan to lock in the air. Let this rise in room temperature for
3 hours.Some bakeries that are in a rush because of high volume demands put their breads in a proof box to expedite this stage. You will get a weak product that can get easily over proofed. A nice slow long proof will greatly enhance the flavor and strengthen the dough for final cook off.
Preheat your oven to its highest setting 500+ at least 20 - 30 minutes before your ready to bake. Place a large cake pan in the bottom of your oven directly on the oven floor before preheating. This will get this pan extremely hot and ready to steam. The larger the pan the better. This gives you more hot surface to create steam. You don't want standing water as much as you are looking for the steam. Have a clean spray bottle for misting your bread. Also have a large plastic 4 to 8 cup measuring cup full of cold water ready.
When three hours of proof are up, Remove the bread from the bag and slice the top with a very sharp knife or razor. I personally do not like to slice my loaves. Mist the surface of the bread generously. This is going to allow the "Oven Spring" effect when you introduce the bread into the extreme heat.
Place your bread on the middle shelf of your oven. With one hand on the oven door and the other holding the cold water, dump approx 2-4 cups of cold water into the hot cake pan on the bottom and quickly close the door. Set you timer for 5 minutes.
At 5 minutes, check to see if you still have water steaming in the bottom. If not, add water at this time for more steam. Set timer for 5 minutes again.
At 5 minutes, turn your pans as home ovens do not heat evenly. Set for 5 minutes.
At 5 minutes most or all of your water should be gone. Turn your heat down to 400 degrees for the final bake off. The final time depends on your size of loaf, whether you made 2 or 3 or 4, or if you made rolls. A
3 oz cut roll will take approx 35 minutes total time. Bread about 55 minutes. Some smaller loaves or baguettes take about 45 minutes total. You have already been baking for 15 minutes, so you need to judge your final time by the product. If you have bread, then give yourself 30 minutes and check it. It should be golden brown, and have a hollow thump... go 5 minutes at a time after that until you come up with a timing that works for you and your oven.I know that some are going to disagree with some of my processes, but this always works for me, and is common practice in many bakeries. If you make it exactly as I have outlined, you should get a beautiful bread, that is hearty and tasty, with a slight sourdough flavor. Very thin and crispy crust, and a chewy fluffy interior (crumb) with a wonderful nose to it. As all breads, best eaten fresh baked. But I slice it once it is cooled and freeze it. Great as toast. Freeze the rolls, then at dinner, preheat the oven to 375, pop in the number of rolls you want still frozen, and bake for 6 - 8 minutes... come out like you just baked them.
Let me know if this works out for you.
Jean Scott
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