One more step....
Process
http://www.thefreshloaf.com/node/51572/vermont-sd-baguettes-course
Scaled to around 240g each.
First four below were made with the baking set up described in Baguettes II
Baking process
Another step on the baguette trail---or perhaps highway, given how many other people also seem to be working on these!
Process
Followed the process in alfanso's comments here:
http://www.thefreshloaf.com/node/63699/baguette-practice
http://www.thefreshloaf.com/node/51572/vermont-sd-baguettes-course
but scaled down to make three 11 inch baguettes at 240g each.
Very slowly trying to make progress on baguettes.
Besides the excellent advice of alfanso, I have found Hamelman's video on baguette shaping helpful. Practicing these has made me a lot more aware of the benefits of a good preshape.
For my first attempt at baguette-making, I tried dmsnyder's San Joaquin baguettes.
Proccess
I followed the process detailed on the San Joaquin page as written,. Starter was being a bit slow, so bulk took 7-8 hours at ~72F, but got there eventually.
A version of Trevor Wilson's Champlain bread.
Thank you to the community bake thread for this bread for a lot of good advice.
Process
Ambient temperature was 80--82F throughout.
Two days before:take starter from fridge, leave out on counter, feed at 1:3:3 around midnight
A pair of loaves from a couple of weeks ago. One was made with poolish and the other with pure sourdough.
Sourdough Loaf
Followed Maurizio, except as noted.
Process
Make leaven at a 1:2:2 starter:flour:water ratio with half whole wheat and half white flour; ready after 4 hours
Mix 249g bread flour (KA 12.5% gluten), 99g WW (KA), 100g levain, 241g water
Rest 45 minutes, then add 9g salt and 9g water
Rest 45 minutes, then pinch in porridge
Process
This was made using King Arthur bread flour (12.5% gluten) and King Arthur whole wheat, and Marizio's process was followed modulo any discrepancies recorded in the notes below.
The porridge was much easier to incorporate than the first time because it was cooked more carefully and was therefore less stiff. The oats were cooked in a sealed pot, and were moist and surrounded by gelatinized starch, but any free water had been absorbed.
The porridge was incorporated at the same time as the salt.
Made last weekend for the current community bake.
