75% Hydration SD Oat Baguettes

Toast
WanyeKest on 25 Feb 2025 at 18:08
Oat Baguettes

Learning baking baguettes was so much fun! I chose to postpone my endeavor for soybean baguettes, since the muslims where I live are about to enter fasting month, and l'm planning to do bakesale selling breaking-the-fast treats and loaves for pre-fasting meals. I need cosmetically acceptable enough result for photos to market my bakes.

Oat flour is my go-to flour when I want something nutritious and gives just enough cosmetic results. I'm generally not vain when it comes to baking most of the time, but I have to keep me from embarassing myself since I'm about to bring food to other people's tables (lol).

In this bake I was proving that windowpane is not really cardinal sin for opencrumb. I used miniscule amount of starter (3 grams for 1 kg of total flour) and still managed to keep acidity to minimum.

Oh, I'm happy about the ears!

 

Summary:

23% oat flour, 23% prefermented flour, 60% levain hydration, 75% final hydration, fine-bran starter (bran:sugar:water 8:1:3), 2% salt, 14% protein white flour, overnight levain, spiral mixer, windowpane, plywood & parchment, gas deck oven, cordierite stone, electric water sprayer, couche dusted with rice flour, 230 °C lower & 300 °C upper, cold bulk

 

Taste and Verdict

The bread taste pleasantly vegetal, reminiscence of aloe vera jelly. It works well with fish and citrusy meals. The bread is part of my bread rotation.

 

Warm regards,

Jay

Love the scoring especially!

Not sure about an aloe very flavor, though. Maybe you have a different varietal of it than me?

TomP

and beautiful crumb! Love your marketing slogan there - everything nice - and would surely buy your bakes if I saw them.

-Lin

thanks for your kind words, appreciate it!

It was inspired by "sugar, spice, and everything nice", but I thought 'sugar' sounds too diabetic, and 'spice' might not accurately reflect the whole product mix, so... yeah :D

brilliant baguettes, Jay. I'm curious, tho, if you have a theory as to why the combo of ingredients yielded a botanical flavor/savor.

Rob

Here is the thing... oat flour fermented with my starter culture always taste cucumber-y, whereas oat porridge taste like anything but cucumber. And I don't know why lol

My starter might have been contaminated with Chinese sweet rice yeast (naturally sugary sweet from anaerobic fermentation), any bread I make would taste slightly sweet. Cucumbery flavor + sweet = melon flavor. The sweetness is apparent if I do 3 stages levain, and cold bulk with no preceeding room temperature bulk.

My guess is, because I put a lot of effort to supress acidity, other fermentation flavors come out. Acidity is like hot pepper, it masks other flavors.

Another possibility, I might have accidentally entered the realm of Desem starter, which I managed to do at tropical climate. My pain au son always taste sweet and chocolatey, assuming I don't deviate from my usual fermentation schedule

Jay

You have no idea! lol

Cariah Marey was derived from my previous black rice starter. I always struggled making whole wheat/bran bread using her mom, so I had an idea to derive her into bran starter.

I ended up killing her mom, she wasn't fed on time, she became literally sour and never been a sweet lady ever since, and Cariah hasn't matured yet at the time!

Months later, Cariah started smelling sweet and alcoholic. That was a relief! Bye mom! pew pew!

I also nearly killed her lately, torturing her with unapologetic amount of salt and sugar to make her more osmotolerant

The bakesale won't be exclusively sourdough or yeast dough, since sourdough requires a lot of space, I need to dilute the product mix with pastries and desserts :)