1. Home
  2. Baking Crafts
  3. French Baguettes

French Baguettes

Has anyone used King Arthur's French-Style Flour for making baguettes? How was the crumb?

I've been trying to make lite and tender baguettes for months now. I've tried all-purpose and bread flour. I just can't seem to get the kind of crumb that I would find in baguettes at a bakery. Might I be expecting too much from my conventional oven?

I've tried using poolish, slow-rising the dough in the fridge, etc. Just can't get a lighter texture.

Have you noticed any difference between using fresh yeast and instant?

Reply to
Baking Mad
Loading thread data ...

I have been unable to truly duplicate the results that bakeries get with their french bread in any home oven that I've ever used. That's not to say I haven't made some good french bread, but it's more hit and miss than I'd like.

I haven't tried the King Arthur French-style flour yet, but the flour is definitely important. Years ago I brought back a couple of kilos of bread flour from a trip to France. I thought it made a positive difference in the flavor and texture of the french bread I was trying to make a the time, but that small quantity didn't last long enough to let me experiment very much. Since then I've gone more toward whole grain breads, so haven't played around with flours now available.

Reply to
yetanotherBob

I've never tried making French bread, but applying steam at some point(s) in the baking has always been mentioned when I've read about baking baguettes. . .

Alan

Reply to
Alan Moorman

Get Julia's book "How to cook" and follow her recipe for baguettes. Best I've ever seen for home baking. Better than most bakeries.

Pastorio

Reply to
Bob (this one)

Baguettes are difficult to reproduce at home as they require a very hot oven and steam. However, by using less yeast and triple frementation you can produce a bread with superior taste and far better texture than massproduced baguettes. Yes it is huge difference between fresh and instant yeast. the best recipe for home made baguettes is

1 1/4 lb unbleached white bread flour 4oz fine French plain flour 2Tsp salt 1/2oz fresh yeast (for instant 1/6oz, but i recomend to use fresh) 18fl oz lukewarm water this is enought to make 3 loaf
Reply to
Max

I use regular grocery store brand AP flour, and for steam, I put a jelly roll pan right on the bottom of my oven while pre-heating. Put the loaves in, and pour boiling water into the hot bottom pan. WATCH OUT for immediate steam. Use those long oven mitts.

Reply to
Nortwoods

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.