Practicing dough handling before working on another batch of baguettes. My sourdough starter became quite crazy active after I switched it's last feeding from the generic AP I've been using to KAF AP so I tried a simple sourdough recipe to test it out.
http://stellaculinary.com/recipes/70-hydration-sourdough-boule
I am fairly new to baking my own bread, and currently use reasonably basic yeasted recipes, as I haven't yet progressed to making my own sourdoughs.
I like mixing flours, but normally use a base of high protein (14.8%) Canadian White Wheat Flour, which I'm able to buy from my local supermarket, in fact it's the supermarket's own brand. I normally mix it with varying amounts of either Spelt, Rye or Multigrain flours I have also tried various liquid ingredients, such as cultured Buttermilk, Beer and now Carrot juice. in order to create some different flavours.
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)
Sour Cherry
Strawberry Rhubarb
This week, I baked a batch of SJSD baguettes. They aren't the prettiest I've ever baked, but I'll post a couple photos of mine, since there have been so many folks baking these and enjoying them recently.
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
True to her word, Lucy took last week’s baguette bake and tried to improve it seve4ral ways. She cut the cold time in the fridge from 19 hours to 13 hoping to the keep the dough from over proofing to get better spring, bloom and maybe ears.
She increased the sprouted whole grains for 19% to 29% - more than a 50% increase which help the flavor but probably hurt the possibility of a more open crumb. She also subbed barley for last week’s Kamut for one of the 5 whole grains.
A continuation of my journey into the world of cold proofing the shaped, and sometimes shapely, baguettes. This reporting of the trip again required no passport or Global Entry/Trusted Traveler documentation. Just a curiosity of what happens when I retard the baguette dough in its final phase prior to its own voyage from couche to oven. My interest in investigating this method is nothing more than an experiment in learning about ways to control the time/temp elements of fermentation, baby steps at a time.
Like Rye breads with that tangy, sour taste?
