greenbriel's blog

Hi Loafers! I've been baking a bit less, mainly straight dough same-day or overnight baguettes, and I figured I've posted enough baguettes to bore the most ardent enthusiast!

Made some of David's SJSD baguettes in batard form today, and they came out quite nicely. Crumb could have been better (more consistent and open), but flavor is good.

My starter has become a champ. It sat in the fridge for about six weeks, and responded to it's first feeding as if it had been on the bench with daily feedings all month. Very pleased.

Hope everyone is having a great summer!

Don't want to burn out on them :)

What did you expect? :)

In the spirit of a few of David's recent bakes, these were loosely based on a bunch of stuff in FWSY, with some last minute stuff from TFL.

If memory serves:

400g KA AP
25g KA WW
25g Bob's Red Mill dark rye 
100g 100% SD starter (didn't build a levain, just dumped in from the feeding discard)
~0.5g IDY (insurance policy :)
11g salt
375g water (a guess based on flour mix and starter amount)

I lied. I changed more than one thing and I made two batches again! But it worked out this time, or at least one batch did.

So not such a success yesterday.

I'll keep it short(ish:) but I figured even though it didn't go well I'd post so hopefully others on the baguette path might avoid the same mistakes.

Mistake #1 - I ran two batches at once (dmsnyder's SJSD and txfarmer's practice baguettes), and inadvertently had them both wanting to go into the oven at the same time. The SJSD were seriously overproofed by the time they got into the oven.

Sorry, these endless, near identical baguette posts are probably becoming terribly dull, but I get such great feedback and advice from you guys.

Had another go at David Snyder's fantastic San Joaquin Sourdough Baguettes today. I've still a ways to go, but I saw some improvement from the last batch, so I'm happy. 

Started these guys at 7am on Wednesday, took them out of the oven a couple of hours ago.

I'm fairly happy with the shaping, and although I didn't get impressive grigne and no ears are present, I feel like the scoring was OK, I think other factors contributed to the low bloom. First time attempting an epi, made quite a mess of that, obviously need a lot more practice there!

Looks like a few of us making this one this week! I made one last week but gave it away, I get to eat this one! Tasty flour blend.

I was very skeptical when I took the dough out of the fridge after 24 hours, as it didn't seem like it had risen at all. I felt like the youthfulness of my starter had failed me, but what the hell, give it some warmth and see what happens. After maybe 5 hours on the counter we were in business! Nice bubbling and doubled in volume! I couldn't believe it.