The Fresh Loaf  News & Information for Amateur Bakers and
Artisan Bread Enthusiasts  A little bague-xperiment    • Pin It
Ryan Sandler's picture Ryan Sandler  A little bague-xperiment
Last sunday we went over to my mom's for a mother's day brunch
with the family.  My mom asked me to "just take a baguette out
of the freezer".  You know, since baking a batch of bread in
time to leave for a 11am brunch (we live about an hour away)
would be tricky.  The problem?  No baguettes in the freezer--
we've run through them all since I finished up my baguette
quest.    A challenge!  This presented a great opportunity to
experiment with cold retardation with my standard baguette
recipe, Hamelman's Baguettes with Poolish, as well as test just
how well they keep at room temperature.  Here's what I did:  I
mixed a batch of baguette dough around 2 in the afternoon.  I
then shapped 3 small baguettes a little after 5pm, and set to
proofing on a couche.  However, for one of the 3 I put a small
sheet of parchment underneath.  Afte