This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.


  • Filter
  • Time
  • Show
Clear All
new posts


    Two attempts at baguettes now, not good enough. Forkish doesn't go into it, I wonder about that. Could it be too difficult
    with home equipment? My first attempt was a recipe online 65% hydration, I thought that was too low, and it turned out too dense. The second attempt was 70% and the crust was great but still not the holes I wanted. So next I suppose is 75%.
    Those breads didn't suck just not what they were supposed to be.

    This morning at 4 AM I missed adding salt, wow, bland bread. That didn't help! Never did that before. Still not a recipe I would try again, too dense. I know salt helps structure, but not that much.

    Does anyone have a recipe for baguettes that would rival what I buy at good bakeries? I have been able to make boules
    to rival them, there must be a way. I don't want a loaf of bread just in a different shape!

    Click image for larger version

Name:	bag whole.jpg
Views:	156
Size:	171.4 KB
ID:	993981

    Click image for larger version

Name:	bag cut.jpg
Views:	143
Size:	142.2 KB
ID:	993982

    Funny you should ask. I started a batch of dough for baguettes Sat. I baked the first two baguettes today. I forgot to steam them, but otherwise they were very good - just not super crisp. I'm gettin' ready to make a post on the sourdough thread shortly, so look there for more info.

    The most likely reason for yours being too dense is overhandling. You must very gently deflate the dough. I never press hard when shaping the dough. Here's the interior of one I baked today:

    Click image for larger version

Name:	20210222_173651[1].jpg
Views:	145
Size:	105.1 KB
ID:	994012


    • DavidNorcross
      DavidNorcross commented
      Editing a comment
      See, I told you that your photos were awesome. Man that looks fantastic!

    My girlfriend has been working on baguettes recently. They aren't there yet so we watched this video last night but haven't tried his methods yet. We have purchased a baguette pan which was helpful and we have a bread scoring lame on order too.


    • chudzikb
      chudzikb commented
      Editing a comment
      I have made these! And they came out rather well. You have to get some of that diastic malt powder, but, otherwise not so bad. Weed's and sardines guy is now one of my favorites.
      And yes, when making baguettes I have forgotten the salt! Thought I was the only dumbass! Guess not...

    I've used this method a number of times now with good results. Pictures are not one of my core competencies, but a couple are attached. I've found that its important to catch the starter at near its maximum expansion. And I use 20% wheat flour in feeding the starter.
    Click image for larger version

Name:	done.jpg
Views:	116
Size:	122.9 KB
ID:	994247

    Click image for larger version

Name:	cut.jpg
Views:	114
Size:	66.1 KB
ID:	994248


      Here's the result from the video I posted above. We did not bake it on a pizza stone or use the metal bowl instead we used a baguette pan and a baking dish with water on the lower rack. The results were good. Far better than the last recipe she tried.

      Click image for larger version

Name:	Resizer_16145689803221.jpg
Views:	87
Size:	213.3 KB
ID:	997279Click image for larger version

Name:	Resizer_16145689803220.jpg
Views:	76
Size:	303.3 KB
ID:	997280


        Mark - try this method for shaping. And make sure you're not over or under proofing.




        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        Is This Superb Charcoal Grill A Kamado Killer?

        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal

        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker


        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.

        Compact Powerful Sear Machine For Your Next Tailgater

        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order

        Groundbreaking Hybrid Thermometer!

        Thermapen One Instant Read Thermometer

        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

        Click here to read our comprehensive Platinum Medal review

        Blackstone Rangetop Combo: Griddle And Deep Fryer In One

        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order

        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

        Click here to read ourcompletereview