greenbriel's blog

My first use of my young (10 days) SD starter, and first attempt at FWSY Field Blend #2, which I've had my eye on for a while.

It's a hybrid dough, so unsure how well the starter did (a concurrent txfarmer 36 hour baguette attempt with pure levain is not going well so far), but the bread came out quite well and smelled amazing while baking, and afterwards.

I gave this to a very good friend as a going away gift so didn't get to taste it, but I requested the crumb pics and feedback was very positive! Can't wait to make it again. Maybe as baguettes!

Taking a brief break from my baguette obsession, yesterday I decided to try something different, and Jason's quick ciabatta recipe posted by LilDice seemed perfect. Short turnaround, and I'd never dealt with such a high hydration (95%) dough before.

I apologize, these posts must be getting pretty boring, but if I can't document my baguette obsession here, I don't know where else to turn. :)

Today's are 40% w/w straight same-day dough (my starter is being a bit ornery).

Certainly understanding why folks get obsessed with the chase for baguette perfection. I think the last round were better shaped, these had better positioning of slashes (more parallel with the loaf than before), but I need to work on consistent depth of cuts. 

Taste was better as this was an overnight dough, and I'm quite happy with the crumb. Hoping to try a levain batch soon, but my starter seems to be losing vigor :( Might have to try the pineapple juice if I need to start again.

At the urging of my wife, I recently started breaking out of my weekly bake of FWSY boules in the combo-cooker. My first baguettes were a disaster. One was actually vaguely obscene. While working up the courage to have another go, I tried a couple of batards (http://www.thefreshloaf.com/node/41526/intro-and-todays-bake) which came out pretty well and gave me more confidence in my ability to generate enough steam.