I've posted these before, the Hamelman sesame semolina batards alfanso-style - meaning subbing out the very liquidy bread flour levain for my very liquidy rye flour levain. Delivering 15% rye flour (all through the levain) to boost the flavor in this bread. The composition of flours is; semola rimacinata 60%, bread flour 25%, and rye flour 15% @67% overall hydration.
Rye with Caraway seeds with 125% hydration all rye levain. After a few vagabond months, I'm stationed back home until the summer comes around. Just back from my now annual Spring pilgrimage to the Central Valley in CA for a week with old friends and I headed, once more, down to Fresno for another delightful afternoon with David Snyder and his wife.
No, not the Crosby, Stills and Nash song. Rather my "full sized" baguettes. Geremy (kendalm) has been bugging' me ;-) on and off for a while to try my hand at a full sized baguette. And so here is my first attempt using the same Pain au Levain w/ 125% hydration rye levain as I ran last week.
I really like the Pain au Levain breads that I've made from Mr. Hamelman's "Bread". And just the other day I made another similar to this Pain au Levain w/WW. But if find myself wanting a rye flavor more so than whole wheat.
The lead picture is NOT Tartine, more on that later.
Last week's run of the Tartine Baguette formula was a success, but as noted, they were a little thin on flavor profile. This week I reran the formula with a few changes - why not? Substituted out 30% of the AP flour, replacing it with rye flour. And added a foursome of the new loves (loaves?) of my life - these little "batard-ettes". What a happy family snapshot for the future heirloom photo album.
Double hydration mix with 75% hydration mixed flour levain and 100 % hydration AP poolish.
I've been spending my recent last few months' bakes frequently feasting on a small handful of Mr. Hamelman's formulae. In general they seem to center around a 125% hydration bread flour based levain, or are modified from IDY to levain, as my recent take on his potato bread was. As often as not, I'll use rye instead of bread four.
I've been keeping a low profile recently doing the same old, same old things. Mostly minding my own business and occasionally commenting on baguettes and not much more. Needed a break. But my wife recently piped up and asked if I would make a potato bread. There's a first time for everything, I suppose.
No batards were harmed during the making of this blog entry. All were proofed in a couche under retard. Considering how much time I spend on baguette baking, I'm surprised at how many batards were part of the year. A partial list...
Son of SJSD, Alfanso Style with 75% hydration mixed flour Levain.
Forkish Field Blend #2 with 75% hydration mixed flour Levain.
