Bonjour tout le monde,
So, after an almost 2 year hiatus on baking I finally am back in the game. This is my first bake since that time so long ago, so critique it to death. Dusting off those old skills is no easy feat, but manageable. Anyways, I followed this recipe to the p, not quite the t because I changed some minute details:
So the past few attempts at my sourdough boule were a flop. A conglomeration of under-proofing, crappy shaping, sticking to the brotform were to blame. So I took a look at the recipe again I decided to make some big changes from the original.
Changes:
Outcome....
OK, so I came up with a general recipe last night that would scare the socks off even the meanst ghoul. I need some input though.
It's going to be a zombie bread. I want to make a sourdough with a mix of AP and Whole Wheat and, the best part, I want to use squid ink as part of the hydration percent to color the loaf black and add pistachios and cranberries for color and flavor. The thing with squid ink is that it is salty so I'm trying to figure that part out.
Any comments?
First go-around with Epi's and Fougasse, so critique but be kind. Just messin...they are all the Pain de Campagne recipe from BBA. Absolutely delicious bread!
Then just a boule...
Ok, I'm officially frustrated. My first boule turned out pretty good, thought maybe just the shaping needed some work. Since then my past two sourdough boules have gone haywire and here are the results of this weekend's bake. Looks decent from the outside but just wait..
Crumb...tight in places...
what the heck is this...That's definitely the bottom...
After my sourdough boule disaster this past weekend, my bake with baguette a l'ancienne recipe boosted my confidience a smidgen...
and...
and also some crumb...
Yeah, those are the best two words to describe this weekend's sourdough boule. I prefer to embarrass myself on accident, hence no pictures. I guess every baker is entitled to a few mishaps here and there. I'll get to the points of where I went wrong.
Same recipe as before except:
With all that discard starter I just couldn't help but send it to the griddle.
Just a little closer...
I followed kjknits recipe, except I let it sit out for 14 hours and in the fridge for 2 hr. I had to make a trip the farmers market. My palate couldn't complain.
So amidst my Baguette a l'Ancienne and Sourdough Boule baking frenzy I began feeling a little wheaty. I decided to bake again, 3rd time, Peter Reinhart's Whole Wheat recipe in The Bread Baker's Apprentice.
After having a successful first try at my first of two recipes I will bake for a year, my sourdough boule, I gave DonD's recipe for Baguettes a l'Ancienne my best. I will say a good baguette is not as simple as it may seem, and I feel this recipe will take more time to become proficient.
The method to my madness...
Recipe:
Flour Mixture
