Sim e não.
Pouco ou nenhum mistério no processo para um padeiro qualificado...só que conseguir as características tão apreciadas de uma boa baguette é necessário toda a armada...da infantaria aos aviões que falam!!!
Sem uma boa farinha é impossível...IMPOSSÍVEL...a não ser que você use alguma maquiagem...e vamos combinar que maquiagem é disfarce!!!
Boa farinha dá elasticidade e aeração de baguette.
Levedura natural para um grande processo de fermentação, onde possam ser criadas todas as condições desejadas de uma grande baguette.
Boa água e sal...pronto!!!
Mas só isso dá???
Não...não mesmo.
É preciso o técnico que vai controlar o tempo de fermentação e saber o momento de assar.
É preciso o técnico que vai controlar o forno e saber a hora de colocar e tirar o pão.
E é preciso o forno, item sem o qual jamais será possível produzir boa baguette.
Que temperatura deve estar o forno de baguette???
No mínimo acima de 220 Celsius...
Grande artigo...
http://www.chicagomag.com/Chicago-Magazine/June-2011/Seven-Signs-a-Baguette-Is-Really-Artisanal/
Not long ago, discerning bread lovers had only a handful of options around Chicago. Places like D’Amato’s, Bennison’s, and Red Hen Bread reigned supreme, and competition was scarce. But lately, bread shopping has become a bit more complicated. A number of new bakers—and even grocery stores—have jumped in, and along with them comes the term “artisanal bread,” a popular but misleading catchall, like “gourmet coffee.”
For the uninitiated, true artisanal bread is made as it was centuries ago: A long-fermented dough of flour, water, salt, and yeast is shaped by hand and baked in a hearth oven. When done right, artisanal bread is delicious, but the process is brutal, time-consuming, and expensive, and just because a baker advertises artisanal bread doesn’t mean it’s worth the money. So we asked Bennison’s Jory Downer, a grand prize winner in the Coupe du Monde de la Boulangerie—the Olympics of artisanal baking—to break down the best gauge of a baker’s talents: the baguette.
Thin crust. It should be like an eggshell, a sign that the baguette was baked at the proper temperature and steamed at precisely the right time. A baguette crust should break but never bend: When you bite or tear it, the crust should put up a brief fight, then surrender and break into particles. Also, listen to your bread: “You should hear it when you give it a good squeeze,” says Downer. Bad bread doesn’t make a sound.
Amber-toned crust. An amber color means, among other things, that the starch in the dough has turned into a simple sugar and caramelized. A pale crust is a hint the dough has been underbaked or overfermented; a dark crust means the transformed sugars have been overbaked and have become bitter.
A smooth bottom. Next time you’re in Subway, pick up the bread and look at the bottom. See all those tiny dimples? A telltale sign the bread has been mass-produced on screens or in machines rather than in a hearth oven.
That beer smell. Before you take a bite, break into the baguette and inhale. “The aroma can tell you more than anything,” Downer says. “Because it tells you if it’s been properly fermented.” The bread should have a nutty, slightly tangy, mildly sour scent. It shouldn’t smell musty or overwhelmingly sour, but it should have a distinct aroma. If it doesn’t—think white bread at Jewel—you can be sure it was fermented with additives.
Off-white crumb. If the crumb is too white, the baker probably used bleached flour—cardinal sin number one—or the dough was overmixed.
Open structure. Look for different-size bubbles and pores in the bread, which make it more palatable and easier to digest. A subpar bread will contain tiny bubbles, perhaps because the baker didn’t use enough water or chose the wrong flour.
Mouthfeel. The bread should be extremely soft and ball up a bit when you chew it. If a baker used a flour with too much protein (a rookie mistake), the bread will be chewy or gummy. Baguettes should not remind you of bagels.
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