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Pain a l'ancienne

SallyBR1's picture

Pain a l'ancienne (post #65218)

in

I am still unable to shape and score a baguette the way it should be...

but at least the crust and crumb were good, and the taste was excellent!

This was bread number 21 in the Challenge, so we are half way through the book!

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

leonap's picture

(post #65218, reply #1 of 6)

That leg looks delish! Sorry, couldn't resist. I don't know how to shape a baguette either. This dough I made today, I just kind of rolled it into a cylinder with my hands and then let gravity stretch it a bit, if that makes sense. Now, I am praying I've not ruined it by letting it rise too much. Thought I could run to the store for just a few things without this happening. If you would, read my post about it and share your wisdom with this breadbaking-impaired one?

SallyBR1's picture

(post #65218, reply #2 of 6)

Which post?

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

chiquiNO's picture

(post #65218, reply #3 of 6)

Oh, I would love a taste of that one!!!  YUM!

 

 

Gary's picture

(post #65218, reply #4 of 6)

You may find this video helpful.
http://www.youtube.com/watch?v=OI-WstoakmQ

The other technique I have seen is to take the bâtard, grab both ends, lift it off the bench, and in one smooth motion, pull it out to the proper length. You do get less tension of the crust this way however. Good luck.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

SallyBR1's picture

(post #65218, reply #5 of 6)

Thanks, Gary

my bread baking this weekend was not that successful...

I made a horrible version of a pain d'epis - using the pain de campagne recipe. The bread tasted good, crumb and crust were fine, but... my shaping would get a D-minus in any baking class.

I should not have tried such a tricky shape, but... such is life. The worst part is to have to show the pictures in the challenge :-)

I might be baguette-challenged. But, contrary to my cake situation, the baguette jinx I want to overcome

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

Jean's picture

(post #65218, reply #6 of 6)

The epi shapes are so cool! The transfer board looks like the professional's friend. :)


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