October 21, 2017 - 4:52pm
Almost moving on
So the plan was to do a sourdough bake this week but realized the starter hadnt been fed in a while thanks to a lot of travelling. Dropping this as usual bake today - emphasis on shaping and finding it easier and easier to get straighter loaves as can be seen here 2 of 3 came out really nice and runt of course is the crumb model. Just crazy how a little deformity in cylinder shapes is increased in thr final and goes to show how tricky it is to get nice appealing long full size baguettes (each of these btw are always 350g wet and about 270g baked and 54-55cm in length)
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Once again, well done!
I usually mix dough for saturday sometime on friday afternoon and do sundays on saturday always with the intention of starting early in order to get a nice long (hopefully 18-24 hours bulk) bit invariably i end up mkxong at about 10 and am lucky to get 8 hours. This time i figured why not double the mix on friday and then sunday's will be 30+ hours. As such i dropped a gram of yeast to compensate - as a result saturday was slightly on the onactive side of thing and that showed thrpugh in the crumb. Of course sundah was a whe other story - really nice crumb where most of the bread is bubbles and even better bubvles that have very delicate cell walls where the shape begins to slacken (so to your other point about croissants - yeah just a bit crazy on structure here)