Baguettes based on, Jeffrey Hamelman's Vermont Sourdough - Alfonso style.

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Four, Water, Salt, & "Levain" (wild natural Yeast) Plus time and temperature. 

 

 

to the center stage.

The all-important, make-or-break end game! 

It's been a long day! 

Ambiant room tempature 72DF

The workflow

Levian build #1

The mother was used straight from the refrigerator unrefreshed.

7 Hrs.

Levian build #2

4 Hrs.

Bosch

Fermentolyse 30 min.

Mix 10 Minutes #1

Mix 5 Minutes #2

Room tempature bulk ferment 1 Hr.

Pre-shape rest for 20 MInutes

Shape

Cold retard 10 Hr.

Warmup while oven preheats

Slash

Bake Full steam at 475dF for 13 minutes

Purge oven

Bake dry for 10 minutes or until golden at 450dF

Cool down - oven off & door cracked

 

 

I was careful about getting the length right this time to avoid compressing them into the 16X16 baking pan. 151/2-16" is an inch shorter than I prefer. However, at that length, I can bake all four in one pan. Fingers crossed for an even better finish!