COOKING CLASS - French Baguette

[MEAN CHEF]

The baguette recipe we will use is simple, with common ingredients and no use of machines. The recipe is done in two stages:

1. First we will make a "Biga" or starter. This will sit at room temperature for 7 - 10 hours. So you can choose to make the starter late at night and make the bread in the morning OR you can do the starter early in the morning and finish late in the afternoon. The starter will take about 15 minutes to make.

2. Making the actual bread will take about 3-4 hours of flow time with only 30 minutes of active time and 30 minutes or so of baking time.

So, the time you want to start will depend on what best fits your schedule.

Recipe in next post.

[MEAN CHEF]

French Baguette Recipe:

[MEAN CHEF]

I will be here most of this afternoon and tomorrow after about 1PM pacific time.

[s'kat]

The suggested length of time for the starter is 7-10 hours.

What would happen if it were left out longer? What is the maximum amount of time you would want to leave it out?

[MEAN CHEF]

s'kat wrote:
The suggested length of time for the starter is 7-10 hours.

What would happen if it were left out longer? What is the maximum amount of time you would want to leave it out?

After 10 hours you are on you own. I don't know how much longer it could stay out without harming the bread.

[ann teapot]

If you left it out longer is would get bigger. Anyway are u using French flour?

[MEAN CHEF]

ann teapot wrote:
If you left it out longer is would get bigger. Anyway are u using French flour?

At some point the yeast burns itself out.

[s'kat]

MEAN CHEF wrote:

After 10 hours you are on you own. I don't know how much longer it could stay out without harming the bread.

Oh well. I was going to try and make this in the evenings... but I work 12 hour days, and this weekend is pretty booked.

But, since my semester is ending soon, I may make yours and mine, and have some dinner guests compare the two. I imagine using the starter will give it a much more complex flavour.

[canarygirl]

Good deal Mean! I will do the starter tomorrow morning, so that you'll be around for my inevitable questions...

-cg

[MEAN CHEF]

canarygirl wrote:
Good deal Mean! I will do the starter tomorrow morning, so that you'll be around for my inevitable questions...

-cg

I will be here.

[Hey Jude]

MEAN...I have quick rise yeast in the house...can I use that or should I get some regular stuff?

[MEAN CHEF]

Judy Jansen wrote:
MEAN...I have quick rise yeast in the house...can I use that or should I get some regular stuff?

Regular

[Kiss*My*Tiara]

Is regular better than quick? I always use quick....because I'm a fast person in general, but if regular is better I'll use it. What about quick rise in general, like with a loaf of white bread? And, I've had quick rise in my pantry for about 3 months now. Is it still good?

[MEAN CHEF]

Bethany wrote:
Is regular better than quick? I always use quick....because I'm a fast person in general, but if regular is better I'll use it. What about quick rise in general, like with a loaf of white bread? And, I've had quick rise in my pantry for about 3 months now. Is it still good?

Quik rise isn't good when you want a long slow rise like for this bread. It is good for bread machines.
It should be still good after 3 months.

[Kiss*My*Tiara]

MEAN CHEF wrote:

Bethany wrote:
Is regular better than quick? I always use quick....because I'm a fast person in general, but if regular is better I'll use it. What about quick rise in general, like with a loaf of white bread? And, I've had quick rise in my pantry for about 3 months now. Is it still good?

Quik rise isn't good when you want a long slow rise like for this bread. It is good for bread machines.
It should be still good after 3 months.

Is it only good for bread machines, because I don't own a bread machine. So, should I stop buying quick rise altogether?