February 3, 2013 - 9:39am
Baguettes: sourdough levain and a little Rye
Another go at baguettes. Made this weekend. 70:20:10 (AP:Bread:Whole Rye); 68% Hydration, Overnight retardation at 50°F. Excellent wheaty flavor, with an edge (probably the Rye). All the Bread flour was prefermented feeding the levain builds. This dough is essentially the same as that I mix for sourdough batards; only difference being 45;45;10 (AP:Bread: Whole Rye) flour ratios.
David G
Share
Comments
Ok then, pass the olive oil!
Just beautiful! Perfect crumb and crust. I think you are ready for France!
Ian
David:
Another good example of proper handling of dough and fermentation, at a modest hydration. You rock!
Yippee
I've worked steadily at finding and developing dough handling and long, cool fermentation practices to consistently get satisfactory open crumb with 65% to 68% hydration. In the case of baguettes I also think the relatively high surface to volume ratio of the baguette shape, along with a good quality, preheated baking stone (quality measured in the stone's heat energy storing capacity) is also a primary contributor to open crumb. This same dough, shaped into a tightly drawn batard, will not exhibit the same amount of openness.
Truth is, despite hours of practice, I'm still not very adept at handling high hydration doughs. (> 72%). Except for ocassional ciabattas or foccachias I stay in the aforementioned range.
David G
Lovely.
high hydration for holes! Nice baking David! The yre has toi add to the taste profile.
Hi David,
Your baguette is beautiful - the glimpse of the scoring looks just aswonderful as the crumb.
:^) breadsong
Lovely crumb, David. I also like adding a small amount of rye to my baguette dough for extra flavour. Must've tasted really good. Thank you for sharing. :)
want to sink my teeth to that wonderful looking crumb...
very nice work
evonlim
...for the praise. I really wish I could virtually share more than just a picture with you.
David G
Wow, just look at that open, beautiful crumb! Wonderful job coaxing that texture out of a 68% hydration dough. Bet the rye gives a wonderful surprise- a burst of flavor- in a baguette. Very appealing :)