I tried my hand at baguettes again following (more or less) a traditional recipe.
Dough
500g AP FLour
500g Bread Flour
680g water
3.5g yeast
11g salt
I got this idea from another post on TFL but can't seem to find it again - props to whoever you are.
Anyway, the idea is that since you can't use the DO method with a baguette, you use a covered steam tray which can accomodate a 3 loaf baguette form.
I tried my hand at the 25% whole wheat recipe
Bread Flour: 375g, WW Flour: 125g, 370g water, 7g salt, 2.5g instant yeast.
The poolish was just bread flour and water and a little yeast.
I did 3 folds@ 20 minute intervals and left it to bulk ferment in the fridge for 12 hours, then let it proof for 75 minutes in my new bread form.
I preheated the oven to 475, then turned it down to 425 once the loaf was in. 20 min in the DO, and 20 more on the stone. internal temp was 207F when I took it out.
Baked at midnight! 12 hour pre-ferment, 2.5 hour bulk ferment, 3 folds in the first hour, 1 hour proof. 425 oven * (see below): 30 minutes covered, 15 uncovered .
The aroma after 30 minutes in the oven was incredible! - like browned butter. I almost slept in kitchen.
I exercised great restraint and waited until morning to try it. The crust is more on the chewy side, as is the crumb.
So good I came back for more!
Made in a different oven. I wanted a more boule like shape so I also applied a single stretch & fold and shaped it before the 45 minute rest. Slightly denser crumb and height but nothing dramatic. The crust was just slightly chewy while still crisp, and the crumb was tender. Not quite the same as my previous attempt (owing to no stone, bigger oven, less moisture, etc.) but by no means unedible. This recipe will be in rotation for a while.
I rec'd Ken Forkish's Flour, Water, Salt, Yeast as a holiday gift.
LeCruset Coquette, Glick's High Gluten Bread flour.
1st attempt at this recipe - not too shabby.
