Poppyseed Crusted Yorkville Sourdough Baguettes

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Benito on 31 Dec 2020 at 14:13

I’m closing the year out by baking these baguettes.  I spent a good part of the summer and into fall learning how to bake baguettes with a ton of help from Alan, Don, Doc and Danny and I’d like to thank them for helping me to learn how to make these.  I doubt I would even have tried had it not been for their prodding and the Community Bake.

The details of my formula are In this link.

My newly vigorous starter is playing havoc with my timings so I think these went a bit over and so I didn’t get ears.  On the other hand, it could just be that I’m rusty with scoring and need more practice.  I also didn’t do one step that makes scoring easier, the final cold proof after shaping and before scoring.  The dough was proofing so quickly that I didn’t want to chance it getting even further away from me by giving it some fridge time.

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You only need ears for hearing!  These look great and must have tasted wonderful.  We should all be so lucky to be able to end up with such a perfect shape baguette and a crumb that is to die for??.

Have a healthy and happy New Year!

Ian

Thank you Ian, we really enjoy these particular baguette, the poppyseeds on the crust add so much to the flavour and texture of this bread.

All the best to you and yours this year.

Benny

Benny - those look amazing! You've become quite accomplished at making baguettes and should be pleased! It was fun watching your progress along the way. I bet they taste fantastic! Enjoy and best wishes for the new year! frank!

Thanks so much Frank, I had a pretty rough start and with a lot of practice and help really improved.  I don’t usually give up easily, although I have to admit that after two tries at ciabatta I haven’t gone back to trying it again.  Perhaps now with a rehabilitated starter I should try again.

Happy New Year

Benny

Benny, that crumb looks creamy and soft. That was a nice baking as a demonstration of your new specialty learnt last year. Well done!

Thank you Peter the crumb and crust were both to my liking.  I’d like better ears but other than that I was quite pleased.  I’m happy I worked hard to learn how to make baguettes this past summer, it is an enjoyable bread to eat.

Happy New Year to you and your family.

Benny