October 11, 2022 - 2:02pm
T80 baguette rye starter fed w/ T80 48hr cold bulk retard
Fermentation is everything.Photo is of dough right out of fridge after 48 hrs. Amazing movement still after that length of time. Formula has 40g of levain in 400g of flour. TDW 700g. Fed old rye starter from cold storage 2 feedings of T80. Let ferment 24 hrs. Stirred up usual formula with 1 hr fermentolyse and 3 folds in 90 min. Bulk ferment went over but will be a habit from now on! They just get better and better. Amazing crumb and crisp crust with beautiful crumb color due to the bit of rye and wow the flavor. Dough handles so beautifully. Can’t get over this flour. L’Epicerie has been amazing to work with. Give them 5 ⭐️
Glistening crumb
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Another wonderful baguette Caroline, you are the most prolific baker of baguettes on TFL at the moment. You should be very proud of yourself.
Benny
No one’s baking them so it’s a small crowd 😂🤦♀️ . I agree that repetitive bakes has increased my ability . I have enjoyed the exploration. Thank you again for introducing me to the IG account Mr Caddy has such talent! His fermentation especially with the rye starter and T 80 is a game changer. Thank you. c
Rye starter is what I’ve been using for a long time as well. But no T80 here.
Benny
I use it off and on and sometimes with my white YW levain. I don’t have a white SD anymore because I kept adding YW to portions of it and finally gave up and keep it with YW and keep the rye separated.
I sure wish I could have gotten some T65 to you. My daughter in laws mom is ill now and it is consuming all her Dad’s time and energy. Not sure what’s going to happen over the next months . It’s a very sad situation.
Hopefully you can order a small amount of the T80 and have it sent to friends in FL. They have 4 kg bags. Easy to use some while there and bring back some… just a thought.
thank you for your continued encouragement. c
Very inviting look Caroline, the flavour must have been super.
-Jon
Yes flavor is really excellent. The crumb has continued to improve tremendously with the lengthy bulk retard. I think that’s been the biggest improvement from my initial bakes. I don’t plan to alter anything else and just bake this particular iteration for now. I sure wish I had a way to make the loaves longer but home oven constraints limit that.
happy baking to you. c
Your crumb looks perfect. Fermentation is always the key and so important. My last bake I experimented with heavy cream as most of the liquid and it definitely slowed the fermentation and I didn’t give it enough time. Ended up with an under-proofed loaf and not one of my better bakes.
Anyway, looks like you are in a nice groove with your baguettes!
Best,
Ian
I had tried the 36 hr cold retard baguette years ago and had terrible results. I have to give credit to the flour this go round and patience, which isn’t my long suit!
I have several frozen and have found just putting them out on the counter unwrapped to thaw for a few hours gives a nice crisp to the crust and no oven required.
I am sorry about your latest bake. I’ve never used cream in bread but I imagine the fats do alter the fermentation. I have a Tres Leches cake in the refrigerator and before the party tonight it will be topped with 3 cups of sweetened whipped heavy cream!!!! I hope everyone eats it all I don’t want any leftovers!!
Happy Baking. c
I forgot that when I use cream in my porridge breads I cook it it in the porridge and just like milk the enzymes can effect the fermentation if not cooked first.