[QUOTE=RayvenQ;13101000]Well, I'm british, and a former chef and have never even used that measurement for...anything, but if I did, it'd be for liquids.
I'd also put the water into the flour (after it has had the yeast treatment, not the other way round as you have it.[/QUOTE]
I'm in the US, I've always measured by weight. Much more accurate.
More like let's bake a faguette.
Just kidding. I love baguettes.
Baguettes don't go there.
Stop making me hungry, facepunch! :argh:
[editline]12:41PM[/editline]
[QUOTE=Ergolicious;20389059]Baguettes don't go there.[/QUOTE]
Your current avatar is full of win :smugdog:
You should add the salt in after the flour, otherwise you'll end up with a bitter baguette because salt kills yeast, so add it in with the flour.
Yay for being a chef.
[QUOTE=Averice;20396637]You should add the salt in after the flour, otherwise you'll end up with a bitter baguette because salt kills yeast, so add it in with the flour.
Yay for being a chef.[/QUOTE]
Well, I can tell your not a chef.
Salt moderates the yeast in the same way sugar feeds it. If you don't have salt, it'll rise a lot. If you have a bunch, it won't rise.
[QUOTE=large_gopher;20396686]Well, I can tell your not a chef.
Salt moderates the yeast in the same way sugar feeds it. If you don't have salt, it'll rise a lot. If you have a bunch, it won't rise.[/QUOTE]
I am a chef buddy, been qualified for just over a year now, I never said not to have salt, i said not to add it in as early as his "method" states. Salt does moderate the yeast yes, but if you're using salt purely for that purpose in your dough then you have gone wrong somewhere.
[QUOTE=RayvenQ;13100974]Odd way you have of measuring flour, you use Grams for the yeast and then a liquid measurement for the flour...
And odd unit of measurement for your liquids too, I'd have used ml for it.[/QUOTE]
That's how we roll boy.
Also, awesome! I gotta try this later this week.
IT"S OVERCOOKED YOU DONUT
[img]http://www.crazybobs.net/img/shutitdown.jpg[/img]
[highlight](User was banned for this post ("Dumb Bump" - rilez))[/highlight]
I got attacked by a man with a baguette once.
[b]edit:[/b]Damn tasty bread though.
Didn't read
[QUOTE=Ritts;30742765]Doesn't this belong in the food section or whatever it's called?[/QUOTE]
Look when this thread was made...
[QUOTE=g42;30742405]IT"S OVERCOOKED YOU DONUT
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What are you doing!?
I bake loafs of bread every 2 weeks with my dad(we've done the math, and over the years we've saved tons of money). I've gotten into bagels, and two years ago my mother got him a book called "Bread Science". Neat stuff.
Serious bakeries use weight measurements, it's interesting how you've switched between those and liquid.
Oops, thought this was Drug disc.
J'aime la baguette
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