Danni's recent post of a SD wild rice and cranberry boule had me intrigued. However changes were in store.
Last week I posted about Abel's Semolina with pistachios, and I wasn't all A-Ok with my results, so back to the drawing board for me. MTloaf correctly pointed out that I had miscalculated the overall hydration at 70%, rather than the 75% it would seem to be. The correction to the formula sheet was made.
Abel Sierra (abelbreadgallery) posted a new creation of his the other day. Liking what he posts, as well as semolina breads, I knew I'd be jumping right on it.
Instead of his recommended Caputo #1 for the levain I used some remaining tritordeum flour, which seems to have WW character. With no step by step to go by, I relied on my standard sesame w semolina methodology.
MTloaf touted this bread to me recently and while I didn't immediately get on the stick, I kept it off the back burner. So here goes.
MT was right. This is a fantastic tasting bread. As I hand mix, it was a bit of a fight to perform French Folds, adding two Letter folds at 50 & 100 min of a total of 150 min BF.
Rustic/Country Baguettes with Sunflower Seeds.
Abel Sierra (Abelbreadgallery) sent a DM to me last week with a link to his new video where he makes this bread. I asked if I could post this and he said yes. And of course I wouldn't post it without giving it a whirl myself. In this case, three whirls to get a version of the formula that I was satisfied with.
I guess this V3.0, or V2.1, or V1.2. Who's knows, and more importantly who cares?
Plans and results laid out the other day, I thought I could do better.
Changes from last time:
Another back burner bread I'd wanted to get around to. I've made the Weekend Bakery version a few times, but never in the "true" rustique spirit of things - basically a simple nearly unshaped AP bread. Dump the BF dough on the counter, square it off nice and neat, and divide into rectangles or squares. Nothing more.
Yes, I've posted this before, but this is a slight mod. 2 changes from my past excursions. This is a first time combining two distinct olives into one bread. Okay, minor news. More importantly, since enduring my Martin Philip Classic Baguette w/IDY marathon, I've changed out the timing on divide and shape.
If you are new to SD baking and still having problems with high hydration and complicated doughs, don't get your knickers all in a knot. Instead drop the hydration down and get a solid footing with lower hydration breads first. Although these are baguettes, the dough can easily be adapted to batards or boules. So...
Two easy formulas that I recommend for you to get that feeling of accomplishment and dough handling skills are:
Another blog entry aimed at our wave of new levain/SD bakers on TFL.
What happens when I don't refresh my starter, but then decide to make a bread? I last refreshed my 100% hydration AP starter either on April 24th or May 1st. My refresh history chart is a little unsure of itself. But I had plenty of starter/levain ready to use. Now, I know the drill because I've been there before, but many of you may not.
