EmmaFeng's blog

Based on the "Sourdough Italian Baguettes" from dmsnyder, I baked two bâtards today. Without durum flour, I used 200g whole wheat flour in the final dough and didn't add sugar during the procedures. My room temperature is about 69 to 73 dF and the dough had been kept in the refrigerator for 20 hours at 40 dF.

Also I have made considerable improvements today. With lots of scoring practice, yes, ears!

This week I got an idea from a book written by two Japanese bakers, that is combine two different color dough together to create marble-like, or bicolor crumb inside. So I made this at weekend.

White dough: white flour 250g, active starter 70g (28%), salt 5g (2%), water 175g (70%)

Dough with coco powder: white flour 220g, active starter 62g (28%), salt 4.4g (2%), water 163g (74%), coco powder 22g(10%)

Baguette is one of my favorites, but I have not got it quite right ... yet. 

I followed the authentic baguette recipe from Cook's Illustrated with the MegaSteam method. Based on the result, I think it was a nice try. I let the steaming going for too long, so the crust was a bit too thick. Of course more practices are needed for scoring ;P 

Hi there,

I'm Emma from Chongqing China, I love baking especially making sourdough bread, I had built my own sourdough starter on Oct 2014 and I named it Dodo.

I learnt a lot from The Fresh Loaf and thank you all for sharing.

Here are some sourdough bread I made recently. Happy baking.