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El foro del pan :: Ver Tema - Baguettes. Receta enero 2012
El foro del pan
http://www.elforodelpan.com/

Baguettes. Receta enero 2012
http://www.elforodelpan.com/viewtopic.php?f=7&t=2959		 Página 35 de 51
Autor:  iulargui [ Mar 06 Oct, 2015 10:53 ]
Asunto:  Re: Baguettes. Receta enero 2012
Gracias Izaskun!!
Quizas sea muy exigente. Simplemente me extraña q las barras sean tan pequeñitas, tan delgaditas. Viendo otras fotos de este mismo hilo parecen mas grandes y con miga mas esponjosa.
Me he leido el hilo de "pe a pa". Por eso preguntaba, por si alguien encontraba algo en el proceso q no encaje.
Autor:  Grossomx [ Mié 14 Oct, 2015 17:35 ]
Asunto:  Re: Baguettes. Receta enero 2012
Buen dia, me cabo de encontrar e inscribir a este fabuloso foro.
Soy Mexicano, y amante del pan, soy panadero amateur y dueño de un cafe.
Quiero incorporar panadería al cafe y tengo muy buen panadero, sin embargo en el tema del Baguette no logro que quede como lo quiero.

La corteza queda forme y dorada y por dentro suave, el sabor es bueno, sin embargo mi pregunta es la siguiente: como podemos lograr que la miga o el migajón quede "poroso", no logramos ese efecto en el pan.

Gracias!!
Autor:  lotaoto [ Sab 31 Oct, 2015 11:39 ]
Asunto:  Re: Baguettes. Receta enero 2012
Autor:  hsismeiro [ Dom 17 Ene, 2016 1:32 ]
Asunto:  Re: Baguettes. Receta enero 2012
buenas noches! este es mi primer mensaje en este gran foro! soy de Venezuela, y soy dueño de una panadería, aquí hacemos los baguettes con azúcar, es valido? la receta que hago es:

1 kg harina
500 gr de agua
50 gr de azúcar
18 gr de sal
2.4 gr de levadura fresca

quien me pudiera corregir? muchas gracias de antemano!
Autor:  RafaQ [ Dom 17 Ene, 2016 16:33 ]
Asunto:  Re: Baguettes. Receta enero 2012
Autor:  DayDreamin [ Lun 18 Ene, 2016 8:15 ]
Asunto:  Re: Baguettes. Receta enero 2012
Autor:  rascon [ Dom 31 Ene, 2016 18:48 ]
Asunto:  Problema con baguettes
HOLA BUENAS TARDES
estoy haciendo unas baguette y al hornear están saliendo con muchas bolas , esto da una forma irregular y apariencia no muy profesional. Estoy horneando en un horno de gas con piso de piedra y a una temperatura de 230 °c la masa la estoy realizando con preferment. alguna ayuda por favor.
Autor:  Izaskun [ Dom 31 Ene, 2016 18:53 ]
Asunto:  Re: PROBLEMA CON BAGUETTE
¿Eres panadero, rascon?
Autor:  Aprendizdepan [ Dom 28 Feb, 2016 18:27 ]
Asunto:  Re: Baguettes. Receta enero 2012
Ahí van mis baguettes de esta semana del libro de Hamelman.

425 g de harina panadera del Amasadero
1/8 cc de malta
260 g agua
10 g sal
1/4 cc levadura seca
160 MM al 100%

Primer levado hasta doblar volumen unas tres horas, dividir la masa y preformar. Reposo de unos 20 minutos. Formado de las baguettes y segundo levado una hora aprox. Horneado a 240º unos 20 minutos con vapor al principio.

Adjuntos:
baguette_masa.jpg
baguette_masa.jpg [ 32.61 KiB | Visto 2878 veces ]
baguettes.jpg
baguettes.jpg [ 32.96 KiB | Visto 2878 veces ]
Autor:  Jon Kepa [ Sab 05 Mar, 2016 16:07 ]
Asunto:  Re: Baguettes. Receta enero 2012
Baguettes con harina zamorana, 78% agua, 36h de fermentación y 100% de poolish.
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