Markets and Baguette 101

The final posting about France. I know, a bit like having to watch other people’s vacation pictures! But this is a good one. I love the European lifestyle. They shop daily – no grocery stores like we have here (except for maybe the Mono Prix style department stores). Small store fronts that seem to go on forever towards the back, and that carry items in every available space. But the real joy is the farmers markets that appear and disappear within the same amount of time.

Fresh produce seems abundant. Heirloom tomatoes, White asparagus, Baby asparagus (which looks like a stalk of wheat), Artichokes of every different size and color, peppers, onions, mushrooms, aubergines, flowers etc. The precision with which each berry is lined in a bin to look oh so civilized, much like their baked tarts in the store – it would make a patissier proud. I’ve got some pictures below for you to see.

But on to the real fun part – making baguettes and fougasse. La Cuisine is where I did my baking course. What a delicious lunch we had that day, some red wine, canned tuna, pate, cheese, Iberico ham and of course – red wine. When we decided we were going to Paris, I knew I had to take a refresher course in baking bread. As a schooled Chef, I can say La Cuisine is a very professional set-up. Wonderful owners, talented and experienced Chefs, and super busy classes. From pre to post – a class act (no pun intended). When it comes to baked goods, we will never be able to reproduce the same taste and texture here as they do in Paris. Not because of ability but because of ingredients – butter, flour, individually made (in artisanal stores) etc. Our baguettes here are wonderful by Canadian standards, but they will never be French. There are actually French laws that govern what can be called a baguette – size, number of ingredients (4), made/baked on premises from scratch (typical, but not every bakery does this – some have it made elsewhere but baked on site) – there are others that can be found on plenty of websites. David Leibowitz – http://www.davidlebovitz.com/2012/05/how-to-find-a-good-baguette-in-paris/, does a great job of this – one of my favorite sites. Okay, admittedly so, not every baguette is a marvelous experience. They also have duds, but the boulangeries that sell them,  don’t last long.

But enough of that. Here’s the recipe for the baguettes from La Cuisine – tasted like an artisanal baked bread. This makes 4 baguettes – about 12 – 18″ long. As always, I have added my comments into the methodology given by La Cuisine.

Poolish (starter)
75g Bread Flour
75g Water
2g Fresh Yeast

This is the basis for making a baguette (really any leavened bread no matter where you are in the world). Place all ingredients in a bowl, mix, cover with plastic film and rest for 3 – 18 hours (patience my friends).

Ingredients (there can only be 4 by French law to be called a baguette)
175g Bread Flour
80g Lukewarm water (60C maximum)
10g Fresh yeast (5g dry)
4g Salt

Method
Place all the flour onto your work surface
Make a well in the center – crumble the fresh yeast into the well
Pour the water onto the yeast and using your (2 or 3) fingers, mix in a circular motion to dissolve and combine
Slowly incorporate the flour into the circles you are making until all is dissolved
Add the polish and continue to mix until you have a well integrated and homogenous dough
Knead this for about 15 minutes, place in a bowl, cover with wrap and let sit for 30 – 60 minutes to rise
Divide the dough into 4 portions – punching any air out of it
Roll each piece into a log and lengthen (playdough style), place on a baking sheet, cover and let rise for a final time – about 2 hours (they should double in size)
Pre-heat your oven to 250c or about 480F – this is a hot oven, but critical for results
Have a few ice cubes (5) ready to toss onto the floor of the hot oven – this creates steam and gives the bread a nice crust
Using a sharp knife or baguette cutting tool (it’s much like a single edge razor at the barber shop), make 3 – 5 slits on top of the bread – diagonally
Place the bread into the oven, toss the ice cubes onto the floor of the oven, shut the door and bake for 15 minutes – if your oven has hot spots, rotate your tray halfway through the baking process
Your eye is the best judge if it is ready – it should be golden brown on top

To make the “wheat” shaped baguette, with a clean knife or kitchen shears, cut almost all the way through the baguette dough alternating every cut from side to side at an angle, fan out and bake (google it).

Paris – Eating In

Paris – Cooking Class Baguettes

Root Vegetable

Flowers in the Market

Olives

Artichokes

Baby Asparagus

Department Store Spices

Heirloom Tomatoes

Onions

Mushrooms

Radishes

Reggiano Parm Cheese

Spices in the Market

Strawberries