Sourdough baguettes - crumb
Sourdough (mini) baguettes
I made my own version of sourdough baguettes.
I made a liquid levain (125% hydration) from my white sourdough. I elaborated it into a poolish (100% hydration). The final dough had 70% white bread flour (but I increased the gluten to 14% with added gluten flour - I was worried, the 30 % rye might weaken my dough), 30% rye flour.
Because my preferment was around 24 hours old (but I'd given it two feedings at 12 hour intervals) by the time I mixed the final dough, I didn't know if the starch would've been depleted, so I added about 5g malt (to a total of 610g flour). I found some "light dry malt" at the brewing section of a local shop. The packet said "Malted Barley" as the ingredient. It didn't say it was roasted (it didn't say it was not roasted either), so I assumed it was diastatic malt.
I forgot to mention that I used the "french fold" method of mixing. Just a few seconds only! Then a few letter folds during bulk fermentation.
Any commentary from any bakers out there (on the way I went about making the baguettes)?
- Bushturkey's Blog
- Log in or register to post comments
Tell us about the flavor...
Hi Paddyscake.
I don't really know how to describe the flavour of bread, but here goes:- feel free to fall down laughing as you read my description!
The aroma has a definite lactic and rye and malt character.
The flavour initially sweet and rich rye/malty. Definite nutty wholemeal rye flavour. Maybe a bit heavier flavour that white loaf. May be a slight tartness to the finish.The sweetness lingers, though. Very pleasant.
Went great with olive oil and dukkah and my eggplant/garlic/balsamic vinegar dip (which included, also, bread crumbs from my ealriest bread journeys!).
Is there a bread tasting glossary of terms?
You keep turning out such beauties, you can open a shop! Looking very good!
Mini O