StillSmart

Re: French Bread

2015-05-08T13:06:00+00:00

http://www.clickonstore.net/fluted-baki ... -1310.html

Avoid the nonstick 'home' jobbies. It needs to be thick, plain drilled aluminium. suitable for commercial bakery. They normally change hands for between 6 and £10 To use...do not grease it. Make sure your stick is flourery and plonk it on.
A commercial 4 full size stick - cuts in half perfectly for a std stove.

Statistics: Posted by Mash — Fri May 08, 2015 1:06 pm

Re: French Bread

2015-05-08T00:54:43+00:00

I didn't know that these doodies existed.
Will go looking for some.

Robert.

Statistics: Posted by Easydrinker — Fri May 08, 2015 12:54 am

Re: French Bread

2015-05-07T08:06:28+00:00

I bought a commercial one that held 4 full french sticks- £5 off ebay. Chopped it in half and its a perfect fit in the stove for 8 subs.

Just use our ordinarie (heh hoh heh hoh) loaf mix and divide it into 4. Not a french stick of even close. But a regular for anything that ain't sliced!

Statistics: Posted by Mash — Thu May 07, 2015 8:06 am

Re: French Bread

2015-05-06T18:25:37+00:00

That's the kiddy. in profile it looks like a lazy W

Statistics: Posted by Admiral Toad — Wed May 06, 2015 6:25 pm

Re: French Bread

2015-05-06T12:19:11+00:00

"French bread baking Mould "

Is it one of those aluminium trays about the size of guttering, with millions of holes in.

Cos they are brill... I cut one up.

Statistics: Posted by Mash — Wed May 06, 2015 12:19 pm

Re: French Bread

2015-05-06T11:48:13+00:00

I agree ED but that shipcote mill flour gets pretty close

I hand roll into 2 short baguettes on baking parchment covered with wholemeal flour
After resting they are popped on a double French bread baking Mould previously heated in oven on top of a pizza stone and bake removing parchment 2/3 through

I'll post a photo of the mould and result next time I make some but they are pretty damn good

Statistics: Posted by Admiral Toad — Wed May 06, 2015 11:48 am

Re: French Bread

2015-05-06T00:27:17+00:00

Maybe I is being stupid here?
French bread made in tins,like an English loaf?
I have spent a fair amount of time living and working in France,but do not recall ever seeing a "tin-shaped" loaf.
How they squeeze the pains,the baguettes and even the quatre-livres into the correct shapes is,I admit beyond me.
But I simply believe,from my experience,you cannot make bread,in the French style,outside of France.unless the baker is buying flour milled to the same spec.
This goes double for Croissants.
This may explain why in the days that I used to sit quayside waiting for a ferry back to England early in the morning,I was sitting amongst a plethora of white vans proclaiming that this was their contents.
Fresh French breads for the English people that would pay the premium.

These days,English supermarkets try to copy French breads,some come close.
Some don't.

I am always willing to be proved wrong.
PM me for an address to post samples for my judgement.
Nom Nom!

Robert.

Statistics: Posted by Easydrinker — Wed May 06, 2015 12:27 am

Re: French Bread

2015-05-05T10:08:35+00:00

Cripes 12- 18 hours and it will stale really quick once cooked. Blimey.

Surprised it was yeasted - this is almost sourdough territory - should a a good flavour though.

Statistics: Posted by Mash — Tue May 05, 2015 10:08 am

Re: French Bread

2015-05-04T07:45:37+00:00

Thanks. I will have a read.

Statistics: Posted by Mash — Mon May 04, 2015 7:45 am

Re: French Bread

2015-05-03T18:20:24+00:00

Mashy wrote:
Proper tins make all the difference. Is the Recipe on this forum?

Here you go http://www.artisanbreadinfive.com/2010/ ... utes-a-day

Service with a smilie

AidanMac

Statistics: Posted by Almanac — Sun May 03, 2015 6:20 pm

Re: French Bread

2015-05-03T15:31:58+00:00

Aidan, use less water. It is easy to over-hydrate this. I had the same problem and put it up to living in a damp area and differences in the wheat. The recipe I follow calls for 2 cups of cold water for two pounds of flour (from memory). I get better results using 1 2/3 or 1 3/4 cups water. If you get the hydration right the result is brilliant.

Chuck

Statistics: Posted by chill — Sun May 03, 2015 3:31 pm

Re: French Bread

2015-05-03T12:01:00+00:00

Proper tins and proper oven. If you are trying to make authentic baguettes it is a 3 day process. If you have the time it does make a nice loaf.

Even for routine daily bread if you can use a 2 stage overnight process you will be pleased with the results. Start with a batter method using only part of the flour. Let it rise in a cool place overnight. Following morning add the rest of the flour, knead it and let it re-rise, then proceed as normal.

Statistics: Posted by Myles — Sun May 03, 2015 12:01 pm

Re: French Bread

2015-05-03T08:11:35+00:00

When it comes to baking I am a moron. I made this bread 2 times a week for months on end. It's easy. It tastes great.
I'm still a moron but now I am one who can make bread. http://cooking.nytimes.com/recipes/11376-no-knead-bread

Statistics: Posted by Mr Four Square — Sun May 03, 2015 8:11 am

Re: French Bread

2015-05-03T08:04:01+00:00

Proper tins make all the difference. Is the Recipe on this forum?

Statistics: Posted by Mash — Sun May 03, 2015 8:04 am

Re: French Bread

2015-05-03T07:26:00+00:00

I tried that Artisan 5 minute bread recipe and followed everything to the letter but couldn't make it work. The dough was always too wet or flattened out too much on the stone. I'm looking for proper bread tins before trying it again

AidanMac

Statistics: Posted by Almanac — Sun May 03, 2015 7:26 am