[S Clark]

How do you guys make your baguettes?  What yeast do you like, do use olive oil, what temp, do you throw a bit of water in the over to crisp the crust, what flours, rise once twice three times?????? 
If you have hot bread, a bottle of wine, and your lady does life get really any better?

[konut]

My favorite yeast is SAF gold, although the red is good too. If you're adding olive oil, technically, its Italian bread because true french bread is ONLY flour, salt, yeast, and water. Oven temp should very hot at, or near 500 degrees. Steam should only be used during the first minute of baking. The stream condenses on the surface of the relatively cool dough, reacts with the starches in the flour, and then carmelises and gelatenises to form that wonderfully crispy crust. Use the highest gluten flour content you can find. Bread flour is ok, but if you can find high gluten flour that is better. Sometimes local bakeries will sell it to you, if in fact they use high gluten flour. 2 rises are usually enough, depending on the length for time you allow the dough to rise. One of the reasons I became a baker is because I love bread.

[S Clark]

I am in Abilene TX-about 100 000 pop.  Where can I get SAF yeast? I've never seen it locally. Currently I use Red Star. Could I buy a bit from you to try?  My best flour option that I know of is King Arthur from the local grocery store. What do you use and why?  What about egg washes?

I usually rise twice, set the oven at 500, throw in about 2 oz water just after putting in the bread. Close the door and turn the heat down to 450.  Do you recommend that I up the temp 50 degrees?  Do you score before or after the last rise?  I haven't had very consistent luck with after.
Do you see anything that should be changed in my procedure?

[konut]

A town that size sould have a wholesale bakery supply. They will either carry it, or know who does. Usually they won't break a case, but they'll tell you who buys it, and they might sell you a brick. There might be an outfit called Cash and Carry that sells to restuarants. I have found it there. I would urge you to use freeze dried yeast, of any brand, as it comes in a 'brick' type package that will not age and go bad. King Arthur makes excellent high gluten flour. Leave the temp at 500, unless your bagettes are very wide. You need to score right before the dough goes into the oven. The blade must be very sharp. I use a razor blade on a stick, or a scalpel. The french word for this implament is lame, pronounced lahm. Here is a stereo lame.                          


http://www.pastrychef.com/BREAD-SCORING-BLADE-LAME-DOUBLE_p_16-951.html
How long do you mix the dough? Are you baking on a pizza stone or refractory brick?

[S Clark]

For a lame, I use a box cutter.  I have a friend that is a chef that loves to use a double edge safety razor blade because of its flexibility- but he gets a lot fancier than I do.  I'll check or local bakery for yeast next week- about to head to the beach for 4 days.  As a matter of fact, I have some baking to do. As for how long I knead the dough, I admit  I use a bread machine for kneading.  It's just so much easier with less clean up.  Then I pull the dough, microwave a cup of water for a couple of minutes, pull the water out and put the dough in the microwave in the warm moist for a second rising.  I haven't experimented with having the dough set in the fridge for days, but I've read about it creating more complex flavors.
For a pan, I use a couple of perforated double uu shaped pans.  I had a stone, but cracked it within days and never bought another one. Can you recommend one?

Scott   

[gitarretyp]

I'd recommend getting unglazed quarry stones or terra cotta tile (1/2" thick) from lowes or home depot. They're cheaper than pizza stones and have more surface area, which is useful for large pizzas or doing multiple pizzas/loaves simultaneously. Six should completely cover one of the racks in your oven. I just leave them in the oven at all times. Also, never wash them with soap. Use baking soda and water only.

[S Clark]

Hey Jason,
If I use unglazed terra cotta, should they be seasoned first, and if so, how?

BTW, how goes the sale of the M165x's?

Scott

[gitarretyp]

I didn't season mine and haven't seen any mention of seasoning them. Just wash them when you bring them home with water and baking soda, then i'd heat them in the oven once to be sure they aren't going to crack before use.

I still have six of the 165s.

[S Clark]

I still have six of the 165s.

Wow! I'm surprised by the lack of interest. Don't forget to keep mine in reserve.

Scott

[konut]

Seasoning stones involves slowly raising the temp when you first get them, driving all moisture out. Get stone as thick as you can which retains heat better than thin stone. Heat stone to 500 for half an hour to make sure the heat has fully penetrated. Rather than perferated pans, Bed Bath and Beyond carries teflon baking liners. Final proof on the liner and slide it onto the stone, with the dough on it, of course. Use ice cold water to mix the dough. This allows longer mixing time which developes the gluten better. Ideal finishing dough temp is 82 degrees. To test when final proof is right, lightly touch the dough. If it springs right back, continue proofing. If it springs back slowly, its ready to bake. If a depression remains, its over proofed.