Another batch of soSJSD bread. After the last quasi-embarrassing batch of 105% hydration goop the other day, I needed to get something that looked more like bread on my countertop.
Two baguettes scaled at ~300g each, and one sesame encrusted batard at ~600g. Tha-tha-that's all, f-f-folks. (there, I feel better now...)
Steam released and stock rotated.
Well, now he’s done it. I was fool enough to rise to the absurd challenge of dabrownman the other day. He can be a bit like that mean childhood cousin from out of town who visits and convinces me to stick a fork into an electrical socket. Well, I’m past that age, thankfully (I think), but I still fell for the old fork-in-the-socket routine. Ouch!
A break in the action. I'd been so busy lately with my batard thing that I neglected the simple pleasures of rolling out a few baguettes. So I took a time-out and decided to go back to the first (and easiest) of my baguettes formulae, the one that kicked off the whole thing for my attempts at achieving a good result - Bouabsa style baguettes.
In a recent blog about Lessons in Baking I ended by stating “perhaps that is the most important lesson of the day – that with practice and sticking to plan, one can duplicate over and over again what they create.”
Phil Agnew – PiPs, is either a baking genius or a mad man. Or maybe a mad man genius. Only now am I starting to pay attention to what he had published on TFL a few years ago, prior to my time trapped in this other dimension known as the TFL Zone. I had long ago noticed and admired the Also on TFL photo and link to his Sesame Whole Wheat Levain Double Hydration batard.
Inspiration comes from a few places. I almost never crack open either of my two bread baking books anymore, as the world of TFL is the best on the market! My main interests in the next loaf to tackle are usually spurred on by something in the Bread Browser, the Also on TFL or someone’s Recent Blog Entries posting.
I recently came across PiPs’ 100% WW batards and had a go at it, with a lot of success. Now that I’ve discovered the quality of what PiPs does, I took a gander at some other breads of his. This time I decided on his 40% rye with caraway seeds.
