Comments on: Eric Kayser’s Baguettes Monge

By: english garden tools

english garden tools — Fri, 18 Dec 2009 23:21:12 +0000

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By: Jude

Jude — Thu, 15 Jan 2009 00:15:08 +0000

Hey Charles… Not stupid at all… It’s basically starter fed with equal parts water and flour by weight. It will have a gloopy consistency.

A starter fed with 2 parts flour to 1 part water would be 50% hydration. It’s sometimes called a stiff starter (although the proportions may vary slightly) and some recipes will call for this instead.

By: Charles

Charles — Tue, 13 Jan 2009 22:27:14 +0000

Stupid question:

What is liquid levain (100% hydration) ?

By: Miri

Miri — Tue, 23 Dec 2008 15:08:22 +0000

Made those last weekend – they were my first sourdough breads! They were just awesome and today I’m making them again. Thanks a lot for a great recipe!

By: Jutta

Jutta — Sat, 23 Aug 2008 06:22:30 +0000

Simply perfect! last blog post: Fremdkochen f??r Afrika: Tanjia (M)

By: Elizabeth

Elizabeth — Fri, 22 Aug 2008 21:21:48 +0000

Those are beautiful loaves! The crust is particularly pleasing. I can almost hear the crackle.

And how brilliant are you to use a sushi knife for scoring? (I always suspected that a lamé was useless.) While I’m not the most brilliant at scoring, I was worst when using razor sharp box cutters. Then I started using scissors – a little better. Recently, I’ve been using a serrated bread knife – best. If we had a sushi knife, I’d try it….

(Lee Valley Tools sells oven guards that can be snapped onto the fronts of the racks. They’re made of a fire-retardant fabric called “NOMEX” and are safe for temperatures up to 500F/260C. My sister and brother-in-law have them – I keep forgetting to ask if they work.)

last blog post: More Cheese Please (WTSIM…#18)

By: Chavi

Chavi — Fri, 22 Aug 2008 11:50:07 +0000

Those are positively stunning! last blog post: I'm Off

By: YeastSpotting August 22, 2008 | Wild Yeast

YeastSpotting August 22, 2008 | Wild Yeast — Fri, 22 Aug 2008 07:02:19 +0000

[...] Eric Kayser’s Baguettes Monge ~ Apple Pie, Patis, and Pâté [...]

By: johanna

johanna — Thu, 21 Aug 2008 18:58:00 +0000

wow… your baguettes look amasing! i have never ventured into it, need to buy some baker’s linen first – will definitely try your recipe! thanks for your contribution to WTSIM!

By: Jane

Jane — Wed, 20 Aug 2008 09:02:12 +0000

I was looking at the revived slashing instrument discussion because I am starting to get the slashing figured out but am still looking for the perfect tool for baguettes. I have a preference for cutter blades because they have two possible blade points.
Anyway, that brought me here. Self promotion is a good thing when it means we can discover new blogs (going back to what you said on TFL). I’ll have a take a look around. Your baguettes look lovely! Your pictures of the steps are great. The crumb is rather open for the low hydration. But a less open crumb can be good for certain things. Now you should try the ones at 75% hydration. It’s crazy to work with, but you’ll have loads of fun.
Jane