A few weeks ago I accidentally got into baguettes. I liked the sound of alfanso’s baguettes with durum flour, fennel, pine nuts, and golden raisins, so I attempted them. They came out ok but I wanted to see whether I could improve my technique.
I read over some tips from the baguette community bake and made a couple batches. The appearance improved with practice and I thought they looked nice (by my not-too-exacting standards)…but I did not like eating them. I found them bland, perhaps because I was not using a fancy French flour and was too used to the tang of sourdough.
So I tried Txfarmer’s favorite baguettes with 30% whole grain. There’s no commercial yeast to fall back on and the high hydration makes them difficult to shape and score. They’re not as pretty as my other baguettes. But I like them much more. I’m still not sure I’m a baguette person (hard to beat a hearty rye in my book), but I wouldn’t mind making these regularly.
Link to Txfarmer’s baguettes: