Based off what I know of the El Bulli apple mojito recipe ("
@Inthe cards" I think did the baguette). I'm working on something to go with my somewhat deconstructed hot dogs (using pork cheek) that I had growing up (every saturday afternoon hot dogs and bugs bunny cartoons) and trying to copy those flavors. I recall El Bulli's baguette being made with apple juice and I wanted a mor savory faux baguette.......so I tried using buckwheat (created a toasted buckwheat stock) which had wonderful earthy/rustic aroma.........until the flavor is essentially non-existent when completed. Completely neutral. Not unpleasant just no flavor. I'm not certain if this is because Methylcellulos is a flavor theif (?) or........I also didn't use any wheat fiber, (I didn't have any), but if I recall it was used more as a stabilizer. I had/have some acacia gum on hand (from Grant's prune charcoal recipe) and the properties of that and wheat fiber are not dissimilar. I also tried in oven dehydrating at a higher temp (195F) as well as in the dehydrator (105F) with essentially no difference (other than the time I had to wait for the latter to finish :-)..). The result in the mouth being this non-flour fragile baguette (think fragile styrofoam) that disappears the second you eat it. I created a raspberry/maple puree and drizzled it on it and the testers here.well, their eyes got huge. "Where did it go"? It is rather remarkable. It's a disappearing baguette when you eat it, I mean "poof" it's gone. leaving only the flavors you put on it. Still not certain if I'll use it. The meal I'm currently trying to piece together.......the bread we used varied a great deal. On occassion, hot dog buns, quite often just bread, sometimes crusty rolls or home-made bread.......More than a lesson in baguettes I guess. :-)
