Discussion:
Baguettes
(too old to reply)
Brian Reay
2014-09-14 15:54:37 UTC
Permalink
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.

The Baguettes available here just are not the same as those in France
(even those you can get in Carrefour etc., let alone our preferred
sources, one of the many small Boulangeries you find in France.

So, I would like to try baking some. I've never attempted bread, let
alone Baguettes.

Can anyone suggest a 'killer' recipe and and some tips that will produce
the authentic fresh Baguette smell, taste, and texture, please?
Phil Cook
2014-09-14 16:35:27 UTC
Permalink
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
Oh the joys of artisan bakers within a few minutes walk!

A handy tip for anybody visiting la belle France and wanting to keep a
baguette for longer than the walk back to the gite/campsite/pansion is
to wrap it in cling-film.
--
Phil Cook
Brian Reay
2014-09-14 17:03:34 UTC
Permalink
Post by Phil Cook
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
Oh the joys of artisan bakers within a few minutes walk!
A handy tip for anybody visiting la belle France and wanting to keep a
baguette for longer than the walk back to the gite/campsite/pansion is
to wrap it in cling-film.
My wife eats them quicker than you can say cling let alone cling film ;-)

I confess to preferring the Boule bread but I'm looking to score
'brownie points' as I want to buy some more (amateur) radio equipment
and she has taken to counting my radios!

I'd like to try Bread in general, having recently retired I have more
time to devote to cooking.
Paul Corfield
2014-09-14 17:31:22 UTC
Permalink
Post by Brian Reay
Post by Phil Cook
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
Oh the joys of artisan bakers within a few minutes walk!
A handy tip for anybody visiting la belle France and wanting to keep a
baguette for longer than the walk back to the gite/campsite/pansion is
to wrap it in cling-film.
My wife eats them quicker than you can say cling let alone cling film ;-)
I confess to preferring the Boule bread but I'm looking to score
'brownie points' as I want to buy some more (amateur) radio equipment
and she has taken to counting my radios!
I'd like to try Bread in general, having recently retired I have more
time to devote to cooking.
http://www.bbc.co.uk/food/recipes/baguettes_11543

alternatively do a search for a bread making course with a local
baker. Many smaller / artisan bakeries do one day courses.

No idea where you are based but here is one from East London.

http://e5bakehouse.com/classes/

here's another from Essex.

http://www.mayfieldfarmbakery.co.uk/courses.php
--
Paul C
David B
2014-09-15 07:44:23 UTC
Permalink
Post by Paul Corfield
Post by Brian Reay
Post by Phil Cook
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
Oh the joys of artisan bakers within a few minutes walk!
A handy tip for anybody visiting la belle France and wanting to keep a
baguette for longer than the walk back to the gite/campsite/pansion is
to wrap it in cling-film.
My wife eats them quicker than you can say cling let alone cling film ;-)
I confess to preferring the Boule bread but I'm looking to score
'brownie points' as I want to buy some more (amateur) radio equipment
and she has taken to counting my radios!
I'd like to try Bread in general, having recently retired I have more
time to devote to cooking.
http://www.bbc.co.uk/food/recipes/baguettes_11543
alternatively do a search for a bread making course with a local
baker. Many smaller / artisan bakeries do one day courses.
No idea where you are based but here is one from East London.
http://e5bakehouse.com/classes/
here's another from Essex.
http://www.mayfieldfarmbakery.co.uk/courses.php
I've not done one of Mayfield Farm's baking courses but their bread is
lovely. It's only a 10 minute walk for me and there is the fantastic
Churchgate Sausage shop next door.
Well worth a visit.
--
David
graham
2014-09-14 19:55:32 UTC
Permalink
Post by Brian Reay
Post by Phil Cook
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
Oh the joys of artisan bakers within a few minutes walk!
A handy tip for anybody visiting la belle France and wanting to keep a
baguette for longer than the walk back to the gite/campsite/pansion is
to wrap it in cling-film.
My wife eats them quicker than you can say cling let alone cling film ;-)
I confess to preferring the Boule bread but I'm looking to score
'brownie points' as I want to buy some more (amateur) radio equipment
and she has taken to counting my radios!
I'd like to try Bread in general, having recently retired I have more
time to devote to cooking.
I agree with Paul that you might like to take a bread making course
if there is one in your area. However, The following is a an excellent
book for the beginner as well as more advanced bakers:

http://www.amazon.co.uk/Bread-Baking-hand-bread-machine/dp/1405319968/ref=sr_1_1?ie=UTF8&qid=1410724127&sr=8-1&keywords=treuille+and+ferrigno

Or: http://tiny.cc/p5z6lx

It appears to be an update of their original book that appeared in 1998.
I cannot recommend it too highly.
Before starting on baguettes, bake a few simple white loaves to get the
feel of bread dough.
HTH
Graham
Ophelia
2014-09-14 20:17:23 UTC
Permalink
Post by graham
Post by Brian Reay
Post by Phil Cook
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
Oh the joys of artisan bakers within a few minutes walk!
A handy tip for anybody visiting la belle France and wanting to keep a
baguette for longer than the walk back to the gite/campsite/pansion is
to wrap it in cling-film.
My wife eats them quicker than you can say cling let alone cling film ;-)
I confess to preferring the Boule bread but I'm looking to score
'brownie points' as I want to buy some more (amateur) radio equipment
and she has taken to counting my radios!
I'd like to try Bread in general, having recently retired I have more
time to devote to cooking.
I agree with Paul that you might like to take a bread making course
if there is one in your area. However, The following is a an excellent
http://www.amazon.co.uk/Bread-Baking-hand-bread-machine/dp/1405319968/ref=sr_1_1?ie=UTF8&qid=1410724127&sr=8-1&keywords=treuille+and+ferrigno
Or: http://tiny.cc/p5z6lx
It appears to be an update of their original book that appeared in 1998.
I cannot recommend it too highly.
Before starting on baguettes, bake a few simple white loaves to get the
feel of bread dough.
Ordered on your recommendation *growl*

£7.85 inc p&p New from 'UKpaperbackshop'.

You do know that I had stopped buying cookery books after my big clearout,
don't you???

This Is All Your Fault <g>
--
http://www.helpforheroes.org.uk/shop/
S Viemeister
2014-09-14 21:09:05 UTC
Permalink
Post by Ophelia
Post by graham
It appears to be an update of their original book that appeared in 1998.
I cannot recommend it too highly.
Before starting on baguettes, bake a few simple white loaves to get the
feel of bread dough.
Ordered on your recommendation *growl*
£7.85 inc p&p New from 'UKpaperbackshop'.
You do know that I had stopped buying cookery books after my big clearout,
don't you???
This Is All Your Fault <g>
<chortle>
Ophelia
2014-09-14 21:33:32 UTC
Permalink
Post by S Viemeister
Post by Ophelia
Post by graham
It appears to be an update of their original book that appeared in 1998.
I cannot recommend it too highly.
Before starting on baguettes, bake a few simple white loaves to get the
feel of bread dough.
Ordered on your recommendation *growl*
£7.85 inc p&p New from 'UKpaperbackshop'.
You do know that I had stopped buying cookery books after my big clearout,
don't you???
This Is All Your Fault <g>
<chortle>
Don't push your luck, hen!

;-)
--
http://www.helpforheroes.org.uk/shop/
graham
2014-09-14 21:56:16 UTC
Permalink
Post by Ophelia
Post by graham
Post by Brian Reay
Post by Phil Cook
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
Oh the joys of artisan bakers within a few minutes walk!
A handy tip for anybody visiting la belle France and wanting to keep a
baguette for longer than the walk back to the gite/campsite/pansion is
to wrap it in cling-film.
My wife eats them quicker than you can say cling let alone cling film ;-)
I confess to preferring the Boule bread but I'm looking to score
'brownie points' as I want to buy some more (amateur) radio equipment
and she has taken to counting my radios!
I'd like to try Bread in general, having recently retired I have more
time to devote to cooking.
I agree with Paul that you might like to take a bread making course
if there is one in your area. However, The following is a an excellent
http://www.amazon.co.uk/Bread-Baking-hand-bread-machine/dp/1405319968/ref=sr_1_1?ie=UTF8&qid=1410724127&sr=8-1&keywords=treuille+and+ferrigno
Or: http://tiny.cc/p5z6lx
It appears to be an update of their original book that appeared in 1998.
I cannot recommend it too highly.
Before starting on baguettes, bake a few simple white loaves to get the
feel of bread dough.
Ordered on your recommendation *growl*
£7.85 inc p&p New from 'UKpaperbackshop'.
You do know that I had stopped buying cookery books after my big clearout,
don't you???
This Is All Your Fault <g>
It's a very good book and it's one that you, as an experienced bread
baker, can turn to for basic and more elaborate recipes.
As I posted on abr the other day, some years ago, I had several failures
- perhaps I had become sloppy, I just don't know. While in the UK, I sat
in a bookshop and looked at all the bread books. I wanted something
basic to start me off again and I discovered this book. It first came
out before the avalanche of books that began with the Bread Baker's
Apprentice.
I think the authors own the Cookbook shop in London that I think was
once owned by the recently deceased Fat Lady.
Graham
graham
2014-09-14 21:57:04 UTC
Permalink
Post by Ophelia
Post by graham
Post by Brian Reay
Post by Phil Cook
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
Oh the joys of artisan bakers within a few minutes walk!
A handy tip for anybody visiting la belle France and wanting to keep a
baguette for longer than the walk back to the gite/campsite/pansion is
to wrap it in cling-film.
My wife eats them quicker than you can say cling let alone cling film ;-)
I confess to preferring the Boule bread but I'm looking to score
'brownie points' as I want to buy some more (amateur) radio equipment
and she has taken to counting my radios!
I'd like to try Bread in general, having recently retired I have more
time to devote to cooking.
I agree with Paul that you might like to take a bread making course
if there is one in your area. However, The following is a an excellent
http://www.amazon.co.uk/Bread-Baking-hand-bread-machine/dp/1405319968/ref=sr_1_1?ie=UTF8&qid=1410724127&sr=8-1&keywords=treuille+and+ferrigno
Or: http://tiny.cc/p5z6lx
It appears to be an update of their original book that appeared in 1998.
I cannot recommend it too highly.
Before starting on baguettes, bake a few simple white loaves to get the
feel of bread dough.
Ordered on your recommendation *growl*
£7.85 inc p&p New from 'UKpaperbackshop'.
You do know that I had stopped buying cookery books after my big clearout,
don't you???
This Is All Your Fault <g>
BTW, I live too far away to take your threats seriously!!!:-)
Graham
Ophelia
2014-09-14 22:11:58 UTC
Permalink
Post by graham
Post by Ophelia
Post by graham
Post by Brian Reay
Post by Phil Cook
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
Oh the joys of artisan bakers within a few minutes walk!
A handy tip for anybody visiting la belle France and wanting to keep a
baguette for longer than the walk back to the gite/campsite/pansion is
to wrap it in cling-film.
My wife eats them quicker than you can say cling let alone cling film ;-)
I confess to preferring the Boule bread but I'm looking to score
'brownie points' as I want to buy some more (amateur) radio equipment
and she has taken to counting my radios!
I'd like to try Bread in general, having recently retired I have more
time to devote to cooking.
I agree with Paul that you might like to take a bread making course
if there is one in your area. However, The following is a an excellent
http://www.amazon.co.uk/Bread-Baking-hand-bread-machine/dp/1405319968/ref=sr_1_1?ie=UTF8&qid=1410724127&sr=8-1&keywords=treuille+and+ferrigno
Or: http://tiny.cc/p5z6lx
It appears to be an update of their original book that appeared in 1998.
I cannot recommend it too highly.
Before starting on baguettes, bake a few simple white loaves to get the
feel of bread dough.
Ordered on your recommendation *growl*
£7.85 inc p&p New from 'UKpaperbackshop'.
You do know that I had stopped buying cookery books after my big clearout,
don't you???
This Is All Your Fault <g>
BTW, I live too far away to take your threats seriously!!!:-)
Harrumph! One day .... <g>
--
http://www.helpforheroes.org.uk/shop/
Jimmy Dawkin
2014-09-16 07:59:54 UTC
Permalink
X-No-Archive:Yes
Post by Phil Cook
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
Oh the joys of artisan bakers within a few minutes walk!
A handy tip for anybody visiting la belle France and wanting to keep a
baguette for longer than the walk back to the gite/campsite/pansion is to
wrap it in cling-film.
.....but only if you wish (or are prepared) to lose the *croustillant*
texture...!

Actually, normal baguettes (I say normal because, well, the French call them
'baguette normale' and there are numbers of other breads that have
variations to the traditional baguette) really do not keep past a day at
most. Freezing from fresh helps but actually, the whole network of bakeries
right across France that open from early morning to early evening indicates
the immediacy of bread eating in France.
You buy what you need and eat it. Then you buy some more... This stretches
right down to fairly small villages (generally, say about 500 inhabitants
minimum) that will more than often have a bakery.

It's also why you have wonderful bread dishes such as Pain Perdu (literally
'lost bread') using up the next morning *stale* baguettes from the day
before.

For what it's worth, I have found the the company 'Delice de France' have
some very accurate products that mirror the quality quite close of the
genuine French versions. I believe they supply to the trade as frozen and
the they are then *heated* or * baked* from frozen on the premises. Tesco
Expresses, I think, may sell them (though it may be restricted to
croissants and pain au chocolat type products, rather than baguettes) as
well as many other local food shops such as co-ops...

I reckon the issue is technique rather than ingredients....though I'm not
convinced the flours are the same in France as we find in the UK (generally
speaking) ...for example, self raising flour is not *that* common to buy in
shops in France... it exists, of course, but is heavily outweighed by plain
flours on the shelves..


JD
Phil Cook
2014-09-16 14:10:36 UTC
Permalink
Post by Jimmy Dawkin
X-No-Archive:Yes
Post by Phil Cook
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
Oh the joys of artisan bakers within a few minutes walk!
A handy tip for anybody visiting la belle France and wanting to keep a
baguette for longer than the walk back to the gite/campsite/pansion is to
wrap it in cling-film.
......but only if you wish (or are prepared) to lose the *croustillant*
texture...!
Yes of course. But leaving them en plein aire for a few hours means
they become rather too croustillant and risks injury to ones teeth and
gums.
--
Phil Cook
graham
2014-09-16 18:03:57 UTC
Permalink
Post by Brian Reay
Having just returned from 3 glorious weeks in France, we are suffering
from fresh Baguette 'cold turkey'.
The Baguettes available here just are not the same as those in France
(even those you can get in Carrefour etc., let alone our preferred
sources, one of the many small Boulangeries you find in France.
So, I would like to try baking some. I've never attempted bread, let
alone Baguettes.
Can anyone suggest a 'killer' recipe and and some tips that will produce
the authentic fresh Baguette smell, taste, and texture, please?
There is another form of baguette that you may find interesting but it
has a completely different character to what you expect.
It is called "Pain à l'ancienne" and is made with a natural levain
(sourdough in the US). The dough is pushed out to form a rough rectangle
and 2" wide strips cut off and allowed to prove before baking.
A local patisserie française makes them and they are delicious.
Graham
Jimmy Dawkin
2014-09-17 06:30:13 UTC
Permalink
X-No-Archive:Yes
There is another form of baguette that you may find interesting but it has
a completely different character to what you expect.
It is called "Pain à l'ancienne" and is made with a natural levain
(sourdough in the US). The dough is pushed out to form a rough rectangle
and 2" wide strips cut off and allowed to prove before baking.
A local patisserie française makes them and they are delicious.
Graham
Yes... and they do keep longer than the traditional baguette.
They have a strange colour inside.... not white, not brown, but a curious
off white with an almost (but not quite) wholemeal suggestion.

In France they are often recognisable by the two very pointed ends that they
tend to shape them into before baking.

I would recommend, however, if you can find it (heritage; Provence
mainly...) a Fougasse. Often sold adulterated with additions such as
peppers or olives but the plain is just the very best. Difficult to find in
France outside of Provence (though not impossible) but almost unheard of in
the UK (I say almost, I know of one artisanal baker in the South (UK)who
bakes garlic Fougasse every week...)


JD

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