Day 62 Still Making Cider Baguettes

First, let me get the liquids update done: The Pineapple Tinker is on untoasted American oak chips and I think I’ll let them go another day or two. The Murray’s Super Easy Cider is still popping off a bubble now and then, so no rush there…but it could be a busy weekend, because both of these will probably need racking by then, plus the nut brown ale is slowing considerably now. It’s down to about 30 second intervals on the blow-off tube, so I may be bottling that batch by Sunday!

9:30 pm I opened a 22 oz Crabapple/Fuji Cider and was happy to find that the carb was up a little bit more than last time. It’s light and may not get much better than this…but this is really tasty!

Crabapple/Fuji Cider

Crabapple/Fuji Cider

Here I am about 2-1/2 months since my first entry with (crabapple) Cider Batch #1 on October 28th, I believe it was…and I’m still using the starter I made from that cider’s lees (Champagne yeast based) to make bread. I took about 8 loaves to the Thanksgiving vacation, having made and frozen several batches at that point, 2 loaves per batch. I keep the starter in a pint canning jar in the refrigerator, not too full and with the lid screwed down just to fingertip tightened (because it can build pressure otherwise). The starter can be left unattended for weeks at a time. You will see it separate. Before making a batch of bread, I remove the jar, tighten the lid and shake it to mix thoroughly. I  use 1/2 c. starter to 1-1/2 c. water and 1-1/2 c. unbleached all purpose flour, blended well.

Proofed starter.

Proofed starter.

Starter added to flour and water, covered.

Starter added to flour and water, covered.

That mixture stays in a mixing bowl, covered with plastic wrap, to proof for a couple to several hours. I have read that making bread from beer lees is not good because of the bitterness, but the cider lees worked fine! I have also since read that I could have used less sediment and more liquid to make the starter, as there was probably plenty of yeast in the liquid. The sediment was unnecessary…but it may have added some character. Who knows? Anyway, after I measure out what I need for the recipe, I replace the amount removed from the starter jar and stick it back in the fridge.

Topped back off the starter...ready to go back in the fridge.

Topped back off the starter…ready to go back in the fridge.

This recipe makes baguette loaves with a denser texture and smaller bubbles than the traditional french loaves, but with a nice, crunch to the crust and a nice chew.

If you are a cider fermenter and also like to bake, check out my post from Day 9 and Day 10 to read about making the starter. When I am ready to bake a batch of bread, I use the mix as stated above…flour, water and starter, proofed…and proceed with the recipe:

Sourdough Cider Baguettes


2 c. proofed Sourdough Starer

1 t. Salt

1/2 c Water (+ a tablespoon or 2 more, depending on humidity)

4 c. Bread Flour

2 T. White Cornmeal


Put the ingredients, in the order listed, into the pan of a bread machine and use the “Dough” cycle to mix and knead. You may need to scrape down the sides and add the extra water, if required.

Using the "Dough" cycle of my bread machine to do the hard work.

Using the “Dough” cycle of my bread machine to do the hard work.

Alternately, you could use a mixer with a dough hook (allow dough to rest 10 minutes after using a mixer) …or mix and knead by hand, if you’re a real masochist! Form dough into a ball. Spritz a bowl with a little Pam Spray or a little oil. Cover the dough in the bowl to rise until it has doubled in size. [I forgot this first rise and my loaves were a little less risen in the final stage than I would have liked…that may have been the problem.] Have some extra flour on hand for handling the dough. Dust your surface and the dough with a little flour. Divide the dough into two equal portions. I use a digital kitchen scale, but a good guesstimate is okay. Shape into ovals and use your hands to roll out each portion into a long, fat rope.* Sprinkle a little cornmeal on a baking sheet or baguette pans and place loaves. Using a sharp knife, cut 2 or 3 slashes horizontally on each loaf to allow for rise. Cover loosely and set aside in a warm, draft free location until about doubled in size.

Cover to rise

Cover to rise

Shaped and on the baguette pan

Shaped and on the baguette pan

Preheat oven to 375F. On the bottom of the oven, place a small pan of boiling water. Prepare a clean spray bottle with water for misting. When the loaves go in the oven, mist them directly with the water and also mist  the sides of the oven and quickly close the door. Repeat the misting 3 more times at one minute intervals. Set a timer for 15 minutes. When the timer goes off, remove the pan of water. [Forgot to pull the water pan after 15 minutes…this may also have affected my final product this time.] Set the timer for another 25 minutes. Check the bread for an internal temperature of 190-200F or tap to see if it sounds almost hollow. It could need a few more minutes. Cool on wire racks. Serve warm or at room temperature.

Cooled loaf, wrapped for freezer.

Cooled loaf, wrapped for freezer.

*On a personal note, I have tried a couple of methods for forming the loaves into baguette shapes. I have tried flattening them with a rolling pin, then rolling them lengthwise and pinching the seams. I have tried rolling the rope shape out with my hands. I’m not an accomplished bread baker, so some come out better than others. I have had some split down the sides, lengthwise, as they did this time. They taste great, no matter the shaping technique…might be a little harder to slice. If you’re an expert baguette shaper…more power to you! If not, don’t let it stop you! Enjoy!


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