Following from the other thread (about baguettes).
What's a real baguette in my opinion: needs to be really fluffy inside, with lots of air bubbles, while crust needs to be crispy, thin and have a dark/golden color.
First a breadmaking machine is not the best way to make a real baguette. It's possible to make the baguette fluffy inside (disregarding a bit the user manual in case of the Moulinex), but you won't get a nice crust, you need a real oven for that.
Here's how fluffy I can make the baguettes now with the "Moulinex Home Bread Baguette" machine = fluffy, but the crust is not the way I like it
A good thread (in French) is at the end of this post.
This French guy manages to make baguettes like those
I inspired myself a lot from him, and adapted his method to the Moulinex machine (explained above)
[background=rgb(252, 252, 252)]- The kneading process lasts about 20 minutes -> Should be 5 minutes max[/background] [background=rgb(252, 252, 252)]- Add a bit more water than what Moulinex recommends (try with 5/8% more, will make a difference)[/background] [background=rgb(252, 252, 252)]- After the kneading part, take the dough out (will stick to your fingers more than usual, no worries) while not breaking it (must remain as it is) and let it sit for 20 minutes[/background] [background=rgb(252, 252, 252)]- After 20 minutes, fold the dought over itself 3/4 times, each time trying to capture as much air inside[/background] [background=rgb(252, 252, 252)]- Repeat the step right above 2 more times[/background] [background=rgb(252, 252, 252)]- Now the dough should stick less. You can now cut it in 2/4/6/8 parts (very cautiously, try to keep it the way it is)[/background] [background=rgb(252, 252, 252)]- Wait 10/15 minutes[/background] [background=rgb(252, 252, 252)]- Now take each ball of dough and fold it over 2/3 times (again to capture air inside), roll them to shape the baguettes[/background] [background=rgb(252, 252, 252)]- Wait again 30 mins[/background] [background=rgb(252, 252, 252)]- Make the incisions on the baguette (I don't like the tool provided by Moulinex, furthermore, the dought being more liquid, better take a razor or something really sharp.[/background]
[background=rgb(252, 252, 252)]I also found out it's quite useful to put the dough in the refrigerator during the night before = the fermentation process will start, making a baguette more "campagnarde", but that helps making the bread fluffier too.[/background]
[background=rgb(252, 252, 252)]Rule of thumb for the bread to be fluffy = the dough must have a strong proportion of water (needs to stick a lot on the fingers)[/background]
The french bread sold in New York has distinctive flavour than the ones sold in California. I really liked having these breads showing below whilst being in New York.!
