The ideal fresh baguette is complex in perception. It has an appetizing and rich aroma, paired with the complex flavors of long fermentation, and that dense yet holey crumb. Under a little pressure, it cracks and gives out a series of clean and crisp sounds, the sign of a crisp crust. To top all of these off, the baguette is made with only 4 ingredients, flour, water, salt, and yeast.
Such an ideal fresh baguette is the ultimate end goal of many bakers, including us. This video is a detailed guide on how to make better homemade baguettes with the basic tools we have on hand, and of course, based on science. To achieve that, we're using poolish and tangzhong, the first is for increased taste and aroma, and the latter is for a softer texture, to enable the baguettes to last for longer, and also prevent them from drying up in the oven, due to the prolonged baking. There are many important steps in the making of these baguettes, which we're going to be covering in this video, including long fermentation, proper shaping, and the right way to bake the baguettes for the perfect crumb firmness and crust brittleness. These baguettes are crispy on the outside, soft and chewy on the inside, and last for a good while, although they're always gone within an hour here! Watch the video for more!
Note: this video was made with clips from numerous batches.
References:
1. Poolish : • Preferment Basics: Poo...
2. Tangzhong/Yudane: • Why the 1:5 Flour-Wate...
3. Jourdren S, Masson M, Saint-Eve A, et al.
Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and
the Dynamics of Aroma Perception. J Agric Food Chem. 2017;65(16):3330-3340. doi:10.1021/acs.jafc.7b00287
Featuring: ‪@SeraphineLisheChannel‬
#tangzhong #yudane #baguette #poolish
Ingredients:
Tangzhong/Yudane
Bread Flour 50 g (10%)
Boiling Water 100 g (20%)
Poolish
Bread Flour 50 g (10%)
Water 50 g (10%)
Instant Yeast 0.5 g (0.1%)
Final Dough
All of poolish
All of tangzhong/yudane
Water 210 g (42%)
Salt 10 g (2%)
Instant Yeast 1 g (0.2%)
Bread Flour 300 g (60%)
All-purpose Flour 100 g(20%)
Total Hydration 72%
Chapters:
0:00 French Baguette Opening
0:54 Le Décret Pain
1:35 Research on Baguettes
2:35 Points to Pay Attention in Baguette Baking
4:37 Baking Homemade Baguettes
4:51 Tangzhong/Yudane
5:36 Poolish
7:06 Final Dough
9:02 Slap and Folds
10:15 Stretch and Folds
13:22 Preshaping
15:38 Shaping
20:18 Scoring
21:25 Baking