Look anon. I don't want to be a jerk, I'm sure that bread smells really nice and tastes really good but... it's kind of ugly. I dont think sourdough belongs in baguette form.
so how do you eat a sour dough baguette. whats the game plan here? For me sourdough is usually for toast or sandwhiches, or maybe just sliced with butter.
Usually I really like to make them for a French dip or sandwiches for lunch or something. One will be turned into a lunch sandwich or two and the other will become croutons for French onion soup in a couple of days.
In my part of Italy, the native bread is a fat motherfucker that's superficially similar to a baguette. Same length but double the width and baked longer and darker. Much crustier, generally airier and very fucking good.
We just use it as an everyday bread.
Lemme get a pic for ya.
No. It doesn't have a name and ciabatta never became very popular in my part of the country. It's available, but we tend to prefer our own hard-crust bread and few local bakeries make it. You can get it at the supermarket, tho
1 month ago
Anonymous
It's called Panna di Casa
Which means "Bread of Casa"
AKA ciabatta.
1 month ago
Anonymous
>Panna
That means cream, not bread, my EOS friend.
I showed this to my gf, and she cringed and did the thing from gladiator where that guy from Joker who fucks his sister sticks his thumb out horizontally then slowly rotates it so his thumb is pointed at the floor.
>A baguette can only be made in the Baguette region of France by Monsieur Le Pain who has trained for 20 years at Le Palace Dux Farine
It's a baguette anon.
Why aren't they baguettes anon? They had about an 8 hour total fermentation, has their final proof in a couche, and more that tripled in size from when they were shaped to when they were baked. They're each about 14" long and each dough piece was about 300g.
>It's not even remotely like anything u would call a baguette
Clearly not as I am calling it a baguette. >what makes it a baguette to you?
Like I said in
>Not baguettes
They're long, thin & round. That's a baguette?
they're long, thin & round. That is a baguette.
Let me guess you think pic. related is "a baguette"?
1 month ago
Anonymous
Honestly they had way more of an oven spring than I thought they would, but that's not anything a home baker is ever going to complain about.
1 month ago
Anonymous
>u
That was a typo. I meant I.
And no. Those look like American loaves larping as baguettes. They're basically two steps above hot dog buns LMAO
1 month ago
Anonymous
Okay you have no idea what bread is, we get it.
1 month ago
Anonymous
you think
https://i.imgur.com/yzqmcRG.jpg
>It's not even remotely like anything u would call a baguette
Clearly not as I am calling it a baguette. >what makes it a baguette to you?
Like I said in [...] they're long, thin & round. That is a baguette.
Let me guess you think pic. related is "a baguette"?
, with their obviously soft, mushy "crust" are baguettes. You've no standing here.
And in case you were offended, I didn't mean "American loaves" as anything derogatory. I know no other term for the soft stuff in the bag Sara Lee make
I like American bread, but it's not a baguette.
Honestly they look short and fat because of how much of an oven spring they had. It was the first time with the particular baking method I used with this recipe so I'll have to adjust the final weight for next time, probably 250g instead of 300g. This bread knife is about 15" from tip to tip and if I make them any longer I can't guarantee I'll be able to get them on my stone.
>sugar
Not in a baguette >egg wash
The crust on a baguette is made by doing the final proof in a couche. If you ever baked bread before you'd know that.
Is this supposed to support your point on any way? Nowhere does it say you egg wash baguettes. Do you even know what an egg wash does to the color of bread?
no sugar for leavening? no egg-white wash to form the characteristic-glaze? stop whining whitenagger
Sugar is wholly unnecessary in bread baking. It's not needed at all and isn't used in baguettes.
Why aren't they baguettes anon? They had about an 8 hour total fermentation, has their final proof in a couche, and more that tripled in size from when they were shaped to when they were baked. They're each about 14" long and each dough piece was about 300g.
They're very, very similar and you clearly know what you're doing but I've never seen anything I'd call a baguette be so short or fat.
This is merely an argument on shape/size.
https://en.m.wikipedia.org/wiki/Baguette
OK
Read your own links.
>you think...are baguettes
No I think [...] are baguettes you illiterate mong.
https://fr.wikipedia.org/wiki/Baguette_(pain)
"Une baguette standard est large d'environ 4 à 6 cm, haute d'environ 3 à 5 cm et longue d'environ 65 cm."
The OP's breads are not baguettes. I'm sorry this triggers you.
>He thinks anyone cares what the French think
lol, lmao, I see your mistake their Pierre. Why don't you pop off and sperg about the precise shape of the croissants at the boulangerie in the next village over.
>I've never seen anything I'd call a baguette be so short or fat
Okay but nobody cares that you're a sheltered autistic.
[...] >https://en.m.wikipedia.org/wiki/Baguette
"the dough, though not the shape, is defined by French law"
The OPs breads are baguettes. I'm sorry this triggers you.
>French law matters unless it proves me wrong!!
lol
just take the L
1 month ago
Anonymous
No one was trying to use French law except you. The OPs breads are baguettes and literally nobody outside of France cares what the autistic French sperg definition is.
1 month ago
Anonymous
You can't bend reality just because you don't like it. I'm not the one who posted
>I've never seen anything I'd call a baguette be so short or fat
Okay but nobody cares that you're a sheltered autistic.
[...] >https://en.m.wikipedia.org/wiki/Baguette
"the dough, though not the shape, is defined by French law"
The OPs breads are baguettes. I'm sorry this triggers you.
, I'm just using
>I've never seen anything I'd call a baguette be so short or fat
Okay but nobody cares that you're a sheltered autistic.
[...] >https://en.m.wikipedia.org/wiki/Baguette
"the dough, though not the shape, is defined by French law"
The OPs breads are baguettes. I'm sorry this triggers you.
's own argument against her.
just take the L
1 month ago
Anonymous
>French can't read English
Okay we get it. OPs breads are baguettes.
1 month ago
Anonymous
How disingenuous of you.
OPs breads are not baguettes, QED.
just take the L, ma'am.
1 month ago
Anonymous
>OPs breads are not baguettes according to a sperg French law
Well well well, seems nobody cares. How mysterious.
1 month ago
Anonymous
See
[...] >French law matters unless it proves me wrong!!
lol
just take the L
Honestly they look short and fat because of how much of an oven spring they had. It was the first time with the particular baking method I used with this recipe so I'll have to adjust the final weight for next time, probably 250g instead of 300g. This bread knife is about 15" from tip to tip and if I make them any longer I can't guarantee I'll be able to get them on my stone.
True.
Is there a distinction in English between bread and cake?
In my lang, cakes are always made with batter but aren't always sweet and breads are made with dough and aren't always savoury but it seems like in English, you don't really have any clear cut differences. Banana bread, pumpkin bread, zucchine bread all taste like (and are made the same way as) carrot cake yet still get called bread but no one would call panettone a bread in English despite being made from dough.
Sorry if this question seems weird but I've been living in the US a while now and get somewhat confused by what's considered what here.
"cake" in the US refers to something very specific, idk what language you're working from but it's pretty much sponge, layers, etc here. Birthday cake, wedding cake. Cake should have icing/frosting and be decorated in some capacity. If you just made a sponge with no icing and used fruit instead of a candy flavor like chocolate or vanilla and made it in a loaf pan that would probably be identified as some kind of bread by most people.
What about poundcake? Those aren't often frosted, iced or even glazed.
1 month ago
Anonymous
I'll pound your cakes if ya know what I mean
1 month ago
Anonymous
That's a good point, special exception I suppose. Poundcake is superficially indistinguishable from anon's mystery bread except in color. Fruitcake too, though both of these are more holdover words related to the older meaning of cake (anything sweet and batter-based) than they are "types of cake" in the modern common usage. I couldn't tell you what the real difference is between fruitcake and banana bread is though. Linguistic mystery.
Look like a couple of fat fucking garloids
Look anon. I don't want to be a jerk, I'm sure that bread smells really nice and tastes really good but... it's kind of ugly. I dont think sourdough belongs in baguette form.
They're rustic anon 🙂
Yeah I spritzed them down once I slid them onto the stone and did a few more bottle sprays of water in the oven.
so how do you eat a sour dough baguette. whats the game plan here? For me sourdough is usually for toast or sandwhiches, or maybe just sliced with butter.
Usually I really like to make them for a French dip or sandwiches for lunch or something. One will be turned into a lunch sandwich or two and the other will become croutons for French onion soup in a couple of days.
>how to eat bread
Sliced with butter and cheese. Maybe some pickled stuff. Mustard. You feel me dog?
It'll make a good crostini. Eat with cheese or pesto.
In my part of Italy, the native bread is a fat motherfucker that's superficially similar to a baguette. Same length but double the width and baked longer and darker. Much crustier, generally airier and very fucking good.
We just use it as an everyday bread.
Lemme get a pic for ya.
the crussy...
honestly thought it was a coinslot edit at first
What, ciabatta?
No. It doesn't have a name and ciabatta never became very popular in my part of the country. It's available, but we tend to prefer our own hard-crust bread and few local bakeries make it. You can get it at the supermarket, tho
It's called Panna di Casa
Which means "Bread of Casa"
AKA ciabatta.
>Panna
That means cream, not bread, my EOS friend.
They lool fine and almost all bread was sourdougb prior to the mid19th century.
Looks great.
Do you put water in the oven to generate steam?
I tried baguettes once and I think I missed this step, they were very flat and dense
Baller anon. Making some chicken bacon ranch sammiches out those fat logs.
It's gonna come out of him like a fat log. All over my chest and face
I showed this to my gf, and she cringed and did the thing from gladiator where that guy from Joker who fucks his sister sticks his thumb out horizontally then slowly rotates it so his thumb is pointed at the floor.
OP would probably do the same to a photo of your girlfriend.
Nice comeback, OP.
Looks nice, can you post a picture of the inside?
have mercy with the scoring knife next time and try not to burn your shit, otherwise looks promising
I do not see anything burnt in OP's picture.That looks like an awesome crust to me.
The ends on the left look like they've caught a little but yeah, they're not burnt.
I used a slightly different method to bake them this time and wanted to see which scoring method I preferred. Top won btw
can I have one please
Not baguettes but they look very fucking good anyway. Crumbshot?
>Not baguettes
They're long, thin & round. That's a baguette?
No.
Looks good af. What hydration? 65% or so?
>A baguette can only be made in the Baguette region of France by Monsieur Le Pain who has trained for 20 years at Le Palace Dux Farine
It's a baguette anon.
It's not even remotely like anything u would call a baguette. Since you disagree, what makes it a baguette to you?
Why aren't they baguettes anon? They had about an 8 hour total fermentation, has their final proof in a couche, and more that tripled in size from when they were shaped to when they were baked. They're each about 14" long and each dough piece was about 300g.
>It's not even remotely like anything u would call a baguette
Clearly not as I am calling it a baguette.
>what makes it a baguette to you?
Like I said in
they're long, thin & round. That is a baguette.
Let me guess you think pic. related is "a baguette"?
Honestly they had way more of an oven spring than I thought they would, but that's not anything a home baker is ever going to complain about.
>u
That was a typo. I meant I.
And no. Those look like American loaves larping as baguettes. They're basically two steps above hot dog buns LMAO
Okay you have no idea what bread is, we get it.
you think
, with their obviously soft, mushy "crust" are baguettes. You've no standing here.
And in case you were offended, I didn't mean "American loaves" as anything derogatory. I know no other term for the soft stuff in the bag Sara Lee make
I like American bread, but it's not a baguette.
>you think...are baguettes
No I think
are baguettes you illiterate mong.
This was 77.5% hydration
Wow, I was way off. Are you the guy with the mill and the Hobart mixer?
I just have a KitchenAid. These were all done by hand as part of the same batch that made another loaf I'm going to bake today.
Nice
nice
Breddy gud
Looks great. Would make a toastie with it. 9/10
Let’s see Paul Allen’s baguette
IM CUMMING
I'm REALLY liking what I'm seeing from you, anon
baguettes are five-ingredient-lean-dough loaves plus an eggwash, the name doesn't refer to the shape of the loaf. those are not baguettes
>starter (yeast)
>salt
>flour (whole wheat and bread)
>water
That's a lean dough, and baguettes don't have an egg wash. Try again.
no sugar for leavening? no egg-white wash to form the characteristic-glaze? stop whining whitenagger
>sugar
Not in a baguette
>egg wash
The crust on a baguette is made by doing the final proof in a couche. If you ever baked bread before you'd know that.
https://en.m.wikipedia.org/wiki/Baguette
OK
Is this supposed to support your point on any way? Nowhere does it say you egg wash baguettes. Do you even know what an egg wash does to the color of bread?
lol
You've no idea what you're talking about.
Sugar is wholly unnecessary in bread baking. It's not needed at all and isn't used in baguettes.
They're very, very similar and you clearly know what you're doing but I've never seen anything I'd call a baguette be so short or fat.
This is merely an argument on shape/size.
Read your own links.
And you'd be wrong.
>I've never seen anything I'd call a baguette be so short or fat
Okay but nobody cares that you're a sheltered autistic.
>https://en.m.wikipedia.org/wiki/Baguette
"the dough, though not the shape, is defined by French law"
The OPs breads are baguettes. I'm sorry this triggers you.
https://fr.wikipedia.org/wiki/Baguette_(pain)
"Une baguette standard est large d'environ 4 à 6 cm, haute d'environ 3 à 5 cm et longue d'environ 65 cm."
The OP's breads are not baguettes. I'm sorry this triggers you.
>He thinks anyone cares what the French think
lol, lmao, I see your mistake their Pierre. Why don't you pop off and sperg about the precise shape of the croissants at the boulangerie in the next village over.
>French law matters unless it proves me wrong!!
lol
just take the L
No one was trying to use French law except you. The OPs breads are baguettes and literally nobody outside of France cares what the autistic French sperg definition is.
You can't bend reality just because you don't like it. I'm not the one who posted
, I'm just using
's own argument against her.
just take the L
>French can't read English
Okay we get it. OPs breads are baguettes.
How disingenuous of you.
OPs breads are not baguettes, QED.
just take the L, ma'am.
>OPs breads are not baguettes according to a sperg French law
Well well well, seems nobody cares. How mysterious.
See
just take the L
Honestly they look short and fat because of how much of an oven spring they had. It was the first time with the particular baking method I used with this recipe so I'll have to adjust the final weight for next time, probably 250g instead of 300g. This bread knife is about 15" from tip to tip and if I make them any longer I can't guarantee I'll be able to get them on my stone.
>15"
Mini baguette!
Mega faguette!
>the name doesn't refer to the shape of the loaf
lol
You don't speak French, do you? lmao
>Literally just the French word for "stick"
>baguettes
>eggwash
What the fuck am I reading?
is that before or after you ate them
Good bread, not baguette but good bread
my first bread 😀
thats meatloaf
Batter based?
Gotta be. Looks like banana bread without banana
I'd guess a pumpkin bread based on the color and time of year.
True.
Is there a distinction in English between bread and cake?
In my lang, cakes are always made with batter but aren't always sweet and breads are made with dough and aren't always savoury but it seems like in English, you don't really have any clear cut differences. Banana bread, pumpkin bread, zucchine bread all taste like (and are made the same way as) carrot cake yet still get called bread but no one would call panettone a bread in English despite being made from dough.
Sorry if this question seems weird but I've been living in the US a while now and get somewhat confused by what's considered what here.
>panettone
literally means "big bread." Guess that's because it's made from dough?
"cake" in the US refers to something very specific, idk what language you're working from but it's pretty much sponge, layers, etc here. Birthday cake, wedding cake. Cake should have icing/frosting and be decorated in some capacity. If you just made a sponge with no icing and used fruit instead of a candy flavor like chocolate or vanilla and made it in a loaf pan that would probably be identified as some kind of bread by most people.
What about poundcake? Those aren't often frosted, iced or even glazed.
I'll pound your cakes if ya know what I mean
That's a good point, special exception I suppose. Poundcake is superficially indistinguishable from anon's mystery bread except in color. Fruitcake too, though both of these are more holdover words related to the older meaning of cake (anything sweet and batter-based) than they are "types of cake" in the modern common usage. I couldn't tell you what the real difference is between fruitcake and banana bread is though. Linguistic mystery.
70% Whole wheat 30% AP, olive oil, salt and yeast
Doesn't taste of much, and the crust is really crunchy, but I like it in the 'shit, it's not perfect, but I made it' type way
Ceci n'est pas une baguette.
>chode baguettes
>chodettes
>chudettes
Pottery.
Uh, again?! thats a pan you dumbfuck, a baguette is different.