txfarmer's "36 hours+ Sourdough Baguettes"
Watching the development of baking skills and the endless creativity of TFL members gives me enormous enjoyment. When I find members using formulas or techniques I have contributed and taking them to new and exciting places, I am especially thrilled. I can think of no better example than what txfarmer has done with the Anis Bouabsa and Phillip Gosselin formulas I first explored as part of my “baguette quest” in the Spring and Summer of 2008. Her “36 hours+ sourdough baguettes” (See 36 hours+ sourdough baguette - everything I know in one bread for her original, basic formula.) have been visually stunning as well as technically intriguing. It was with great anticipation that I followed her formula and procedures this weekend to make a batch myself.
My only modification of txfarmer's procedure was that I fermented the dough prior to dividing and shaping at 85 dF for 1 hour. I generally scale baguettes to 250 g to fit my baking stone. Her formula makes about 900 g of dough. I divided this into 3 pieces of 299 g each and shaped them to (barely) fit on my stone. I baked the baguettes for 12 minutes with steam at 460 dF conventional bake then for another 12 minutes at 435 dF in a dry oven using convection bake. In hindsight, I should have baked them for about 2 minutes less. They sang when taken out to cool and smelled delicious!
The crust was very crunchy and the crumb satisfyingly open, although not as open as some of the amazing baguettes txfarmer has shown us. The flavor of the bread was complex, nutty and sweet with moderate sourdough tang.
I do believe I have a new favorite sourdough baguette.
David
Comments
This is something to be proud of! They are beautiful with open crumbs, the colur and the slash..oh beautiful slash.. i tried this fomular before but it was so wet to have beautiful slash like yours.
Now you have to make some terrine or pate to go with :)
Thanks for sharing!
Not too shabby :)
Feel free to send some over to me for breakfast!
Nice baking as usual Dave.
Ian
Jealous.....im jealous! And hungry now...:)
are gorgeous. A fine bake as usual. txfarmer's 36 hour method works so well for so many breads it is almost a go to method for SD breads. Sure makes for a tangy SD taste and these baggies of yours must taste great.
They look great, David. Txfarmer is an inspiration to us all.
-Floyd
I can only imagine the delicious flavor. I bet they went great with dinner. You did time them for dinner, didn't you : )
Sylvia
Of course I timed them for dinner!
Ground chicken-burger with tomato, red onion and roasted New Mexico green chile
David
Now that's a goodtime sandwich! I think I see one your fine kosher pickles in the background :)
Sylvia
brought a smile to my face! Nicely done.
to my tummy. :-)
David
David
I am honored! You did a fantanstic job with this formula, look at the great scoring and crumb!
I just followed your instructions. :-)
Your formula makes delicious baguettes.
David
Nice baguettes. When DMS and TXF join forces, the bread world shudders in amazement!
I too made baguettes last weekend, using my San Francisco Country Sourdough formula. They turned out well, but I was in a rush to leave for a dinner and didn't take photos. I was in such a rush that the boule made from half the recipe sat in the fridge for 26 hours and was baked last night. It was good, too. Real sour.
Glenn
David
They are beautiful, I love the crisp, pointy ends and the skillful scoring. The crumb is my favorite part- glossy, open and rustic, just perfect.
David
David,
I just made these for the second time with mixed results. My crumb is not even close to TX Farmer, but not too bad all things considered. My biggest issue is that I have a bakers couche I bought from KAF a while ago and when I try to remove the dough and put on my bakers peel I ended up making a mess of it. I think I ended up scoring the wrong side of the dough since after trying to roll them off of the couche I couldn't tell which side was which and apparently this had something to do with the dough coming apart at the sides. My scoring on this dough was not too good either but I think that was more due to my getting annoyed after messing up the transfer.
My question for you is what method do you use to let the dough rise on its final journey before going into the oven? Do you have a couche or make one using parchment paper or towels?
Thanks.