Resurrecting the thread.
I have been making bread regularly now, once every fortnight or so. Recently I bought a "Baguette Tray" and tried traditional Baguette recipes. The baguettes came out perfect, but they do not last more than a couple of days. So now I have modified the recipe to "French Loaf", that has milk, sugar and at times seeds. This keeps well for a week.
The secret to getting good crust with soft interiors is to make a "poolish", that is a starter (with a pinch of yeast) a day before, and mix that with the rest of the flour later.
Poolish mixture. This has flour and water in equal proportions - 100% hydration.
Poolish has risen to thrice the height over night
1 TBS of yeast instead of 1 1/2 used for normal process
Yeast with water and sugar
Total 1 kg of Maida (1/4 used for Poolish)
Salt, sugar and seeds
Dough after thorough mixing
Rise in one hour
Dough kneaded and formed
In the moulds
Into the oven after one hour rise
Out
The original weight of the dough was 1.7kg
Regular Bread
One baguette, three came to 750g
Butter melting on hot baguette. The crust is hard, while the insidde is syper soft.
I have been making bread regularly now, once every fortnight or so. Recently I bought a "Baguette Tray" and tried traditional Baguette recipes. The baguettes came out perfect, but they do not last more than a couple of days. So now I have modified the recipe to "French Loaf", that has milk, sugar and at times seeds. This keeps well for a week.
The secret to getting good crust with soft interiors is to make a "poolish", that is a starter (with a pinch of yeast) a day before, and mix that with the rest of the flour later.
Poolish mixture. This has flour and water in equal proportions - 100% hydration.
Poolish has risen to thrice the height over night
1 TBS of yeast instead of 1 1/2 used for normal process
Yeast with water and sugar
Total 1 kg of Maida (1/4 used for Poolish)
Salt, sugar and seeds
Dough after thorough mixing
Rise in one hour
Dough kneaded and formed
In the moulds
Into the oven after one hour rise
Out
The original weight of the dough was 1.7kg
Regular Bread
Butter melting on hot baguette. The crust is hard, while the insidde is syper soft.