This week's baking 3-12-15
This week, I baked a batch of SJSD baguettes. They aren't the prettiest I've ever baked, but I'll post a couple photos of mine, since there have been so many folks baking these and enjoying them recently.
I also baked another couple loaves "in the spirit of FWSY" - loosely based on Forkish's "Pain de Campagne." I fed an activated liquid starter per Forkish one afternoon, let it ferment at room temperature and then refrigerated it overnight. The next day, I let the starter warm up for a couple hours, I mixed the dough, bulk fermented to 2.5X the original volume, divided, shaped and cold retarded over another night. Then, baked the following late afternoon. The flour mix of the final dough was 500g AP, 200g WW and 100g Medium Rye.
Both breads are really delicious.
Happy baking!
David
Comments
look like those :-) Love the crust and crumb on the 37.5% whole multigrain bread. Both have to taste terrific, Well done as usual
Happy baking and have a great weekend. David..
I'd be thrilled if my SJSD baguettes looked like those!
I just pulled some "loosely based on Forkish" baguettes out of the oven. Will post 'em soon.
Happy weekend, all!
-Gabe
die for. Just glorious.
hester
...with butter or olive oil! Wow...the ears on your baguettes. And what unique scoring on the boule. Almost expressionistic!
Always a treat to see your bakes, David.
David
I am always inspired by your breads! I also love the Pain de Campagne from FWSY. Next time I would like to try omitting the instant yeast; do you do it that way? If so, any words of wisdom? Or does it just take a bit longer?
Thanks,
Cherie
Thanks, Cherie.
I made the PdeCampagne with the instant yeast. As you say, without the IY, you might just need a longer bulk fermentation. No words of wisdom. Just do it and let us know how it works for you.
Happy baking!
David