Wednesday, August 11, 2010

Baguettes with Pâté Fermentée

The baguette has to be everyone's favourite bread. When we ask you what your favourite bread is, we really mean "what is your favourite bread, besides the baguette?".
It is simple and elegant and goes with everything. It is the little black dress of the bread world.
Not all baguettes are created equal though. Same-day baguettes lack the complexity that ones with a preferment offer, and they stale quicker too. Do yourself a favour and always make the ones that you start at least the night before. They are chewier with that subtle tang that good bread offers and they last longer. You know, if you can keep from eating them all up right away.

Baguettes with Pâté Fermentée
adapted from Jeffrey Hamelman's Bread

Preferment:
5 oz bread flour
3 oz whole wheat flour
5.3 oz water, room temperature
1 tsp fine sea salt
1/8 tsp instant yeast

Final dough:
1 lb, 8 oz bread flour
15.8 oz water, room temperature
2 tsp fine sea salt
1¼ tsp instant yeast

Night before:
Mix all the preferment ingredients together well, cover in a bowl overnight - 12-16 hours.

Next day:
Mix all the final dough ingredients in a spiral mixer, except for the preferment. Mix on low 3 minutes. Add the preferment in chunks, bit by bit. Mix at medium speed for another 3 minutes. Adjust hydration if necessary.
Form into a ball and let rise 2 hours, covered, folding the dough into itself after one hour.
Divide into 4 equal pieces and form each into a ball. Let sit, covered with a kitchen towel, for 10 minutes. Form into baguettes and let rise 1 hour.
Score and bake at 46o°F until nice and deep golden brown, about 25 minutes.
Let cool and slather with salted butter and eat with reckless abandon. Wash down with a lovely red wine. Repeat as necessary.

Need help with your baguette shaping? Check out this helpful video here.

This bread was perfect for pulled pork sammies.

I just threw a little soft-ball sized pork roast in the small slow cooker with a leftover jar of salsa verde, chopped tomato, garlic, S&P and Mexican hot sauce.
Set on low for 8 hours.
I took it out ½ hour before the time was up and shredded the pork. I added it back to the sauce, stirred it up and let it continue to cook for the last ½ hour. Pile on toasted baguette and top with shredded cheese.
Easy peasy, lemon squeezy. This was a huge hit with the family.

These baguettes have been Yeastspotted!


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