After bulk (and I’d include the cold portion of the process, as well as the time where the dough warms after chilling), the dough might have doubled but anything between 1.5x and 2x will be fine. This can be a sticky dough but if treated well, the structure should look like my photos. Have fun!
Let me know how it goes! If you’ve been around the baguette block I think you’ll enjoy it. If you’re new to the area, check out the links I include. And thanks for coming along, A.J.!
I tried this recipe today. The instructions were very clear, but I had a very hard time shaping and scoring the baguettes because the dough was very sticky. Adding extra flour to the counter when rolling them out didn't seem to help and, even after putting the loaves in the fridge before baking, the scoring just ripped the dough. That said, I got a pretty decent rise in the oven and nice color, plus the insides had lots of holes, just like in the picture in the article.
Hey Rick, glad to hear you tried the en Bac method. The slack dough can take some time and repetitions to get accustomed to. From mixing, to dividing, shaping, and scoring to baking they up the challenge. But, as you note, there are some payoffs with structure. There’s a paragraph in the piece where I also suggest the Classic Baguette recipe from King Arthur as another option for a dough that handles more easily—you might try that one as well!
Do you have any suggestions for learning how to use a Mockmill or other home mill? I got the kitchenaid attachment version for Xmas, and it has been lots of fun. I’ve been using Adam Leonti’s Flour Lab book as a guide, but wonder if you have any of your own or any books or other works you recommend.
The crumb is unreal! I'm excited to give this a try, even with the intimidating hydration level! Thanks again for yet another beautifully crafted and photographed recipe!
Yes, rye is a good flour for beginning a starter. Alternatively, check with a local bakery to see if they'll help you get started? If you begin from scratch (a fun process!), here's a good place to start (https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe). I also put some instructions in my book. Have fun!
I like that you included the water temperature at a certain room temp. Don’t have to refer to your book. Also, can you post the variations you did to your lemon cracked corn bread that has the rosemary ricotta twist. Thank you!
For the ricotta/rosemary version, just sub ricotta for buttermilk and rosemary for the lemon zest. You might increase the hydration slightly as the ricotta has more milk solids than the buttermilk. Have fun and thanks for reading!
The best way forward with the use of freshly-milled flour is just practice and testing. Use it it everything that you make at varying percentages and see how you like the flavor, handling, and performance. With bread and baking, each aspect or element of process and ingredients is held in a stack -- remove one piece or change the alignment and everything changes. Sometimes for the better, sometimes in ways that are less desirable. It may sound like I'm not answering the question but what I want to emphasize is that your system -- the breads you like, the flavors you prefer -- are yours alone. And that's the beauty of it. Start that journey, see where you land, listen to your palate and eyes and nose for guidance. You'll get there. Happy Baking! M
Thank you for the clearly written detailed article. After trying Mike’s bread at a Grain Campaign gathering in Sonoma I knew I needed to do a class with him. I finally took his whole grain baking class at Central Milling. I loved his resourcefulness in found objects for creative stencil patterns. Great class.
Really writing to ask about gas ovens and steaming, though. They don’t have the seal that electric ovens have. We have a Viking professional 30-inch. Think it would still be able to hold enough steam for baking bread? I usually use cloches but don’t have that option for baguettes, just a pizza stone.
I really want to better my baguette game. I know and follow Bonnie from Alchemist Bread- beautiful baguettes- and read that she thanked you for that. I also have a cottage bread and baking business- Pinoli Farmhouse Kitchen- and a Rofco B-40. I’d love to add sourdough baguettes to my selection of bread for my customers, but not till I feel good about them!😉
Thank you. I am on the journey. I went for it. been at bread for years. IMG_0176. It seemed a little crumbly maybe, and not quite the volume or lightness it perhaps should have.
Thank you!
This method is new for me.
How much should the dough rise in bulk fermentation?
50%?
After bulk (and I’d include the cold portion of the process, as well as the time where the dough warms after chilling), the dough might have doubled but anything between 1.5x and 2x will be fine. This can be a sticky dough but if treated well, the structure should look like my photos. Have fun!
M
Thank you for this! I enjoyed reading it and am excited to give it a shot.
Let me know how it goes! If you’ve been around the baguette block I think you’ll enjoy it. If you’re new to the area, check out the links I include. And thanks for coming along, A.J.!
I tried this recipe today. The instructions were very clear, but I had a very hard time shaping and scoring the baguettes because the dough was very sticky. Adding extra flour to the counter when rolling them out didn't seem to help and, even after putting the loaves in the fridge before baking, the scoring just ripped the dough. That said, I got a pretty decent rise in the oven and nice color, plus the insides had lots of holes, just like in the picture in the article.
Hey Rick, glad to hear you tried the en Bac method. The slack dough can take some time and repetitions to get accustomed to. From mixing, to dividing, shaping, and scoring to baking they up the challenge. But, as you note, there are some payoffs with structure. There’s a paragraph in the piece where I also suggest the Classic Baguette recipe from King Arthur as another option for a dough that handles more easily—you might try that one as well!
Do you have any suggestions for learning how to use a Mockmill or other home mill? I got the kitchenaid attachment version for Xmas, and it has been lots of fun. I’ve been using Adam Leonti’s Flour Lab book as a guide, but wonder if you have any of your own or any books or other works you recommend.
The crumb is unreal! I'm excited to give this a try, even with the intimidating hydration level! Thanks again for yet another beautifully crafted and photographed recipe!
I promise that with bagged retail flour it’s not too bad, especially with the overnight strength it develops as well as the whole wheat—you’ve got it!
Appreciate the kindness, as always, Ben. 🙏🏼🙏🏼🙏🏼
I must get a sour dough culture started so I can make this. Would you suggest rye flour to create a sour dough culture ?
Hey Veet,
Yes, rye is a good flour for beginning a starter. Alternatively, check with a local bakery to see if they'll help you get started? If you begin from scratch (a fun process!), here's a good place to start (https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe). I also put some instructions in my book. Have fun!
I like that you included the water temperature at a certain room temp. Don’t have to refer to your book. Also, can you post the variations you did to your lemon cracked corn bread that has the rosemary ricotta twist. Thank you!
Hey Sandra,
For the ricotta/rosemary version, just sub ricotta for buttermilk and rosemary for the lemon zest. You might increase the hydration slightly as the ricotta has more milk solids than the buttermilk. Have fun and thanks for reading!
Hey David,
Thanks for the note and also for reading.
The best way forward with the use of freshly-milled flour is just practice and testing. Use it it everything that you make at varying percentages and see how you like the flavor, handling, and performance. With bread and baking, each aspect or element of process and ingredients is held in a stack -- remove one piece or change the alignment and everything changes. Sometimes for the better, sometimes in ways that are less desirable. It may sound like I'm not answering the question but what I want to emphasize is that your system -- the breads you like, the flavors you prefer -- are yours alone. And that's the beauty of it. Start that journey, see where you land, listen to your palate and eyes and nose for guidance. You'll get there. Happy Baking! M
if my starter is at nice active peak do I have your permission to leave out the yeast?
Yeast is there to support a light, well-aerated bread which is tender and not as leathery as it may be with only sourdough—you do you. 👍🏻
i just made this recipe for the first time and love the results. thank you!
So great to hear, Jonas!
Hello Chef,
Check out this amazing method... 1930's baguette....https://www.youtube.com/watch?v=7DiQeoHwq80
Hey Martin, how did your recipe change when you used 100% freshly milled flour?
Thank you for the clearly written detailed article. After trying Mike’s bread at a Grain Campaign gathering in Sonoma I knew I needed to do a class with him. I finally took his whole grain baking class at Central Milling. I loved his resourcefulness in found objects for creative stencil patterns. Great class.
Really writing to ask about gas ovens and steaming, though. They don’t have the seal that electric ovens have. We have a Viking professional 30-inch. Think it would still be able to hold enough steam for baking bread? I usually use cloches but don’t have that option for baguettes, just a pizza stone.
I really want to better my baguette game. I know and follow Bonnie from Alchemist Bread- beautiful baguettes- and read that she thanked you for that. I also have a cottage bread and baking business- Pinoli Farmhouse Kitchen- and a Rofco B-40. I’d love to add sourdough baguettes to my selection of bread for my customers, but not till I feel good about them!😉
I use the Bertinet recipe that is very good, though I’m going to use yours next week. Thanks for sharing.
Thank you. I am on the journey. I went for it. been at bread for years. IMG_0176. It seemed a little crumbly maybe, and not quite the volume or lightness it perhaps should have.
Dave, Fargo, ND
If the dough in the fridge has doubled, work on it immediately or let it reach 65?
There is a problem working on cold dough? Thanks !