trailrunner's blog
T80 baguettes
Had to wait for the flour which was in a shipping container on its way from France. Worth the wait! Gorgeous flour with flecks of brown . Same formula as before. Absolutely lovely to work with and great flavor and crumb. These are 20% Semola . 
White Bean Marcella soup beans from Rancho Gordo, worth the price they are incredibly tasty with baggie
Bulk pizza crusts
Making SD YW T65/Semola pizza crusts in my Detroit pans. Prep with sauce and parmigiana and then par bake and freeze. Better than Costco 😂😬. The little one on my 40 yr old steel pan ( can’t get it anywhere anymore) will be gone almost immediately after coming out of the oven fully topped. Let me know if you want the best crust formula. 1700 g of yum
And it’s only Tuesday
par baked goodness ready for freezer when cool
Buttermilk rye with Trinity multigrain
A variation of previous bakes. More pleased than ever with shaping and scoring…thank you TFL . This iteration has home milled 300 g spelt, 300 g Yecora Rojo and 400 g AP Arrowhead Mills flour. 40 g rye storage starter used to make 280 g YW and home milled rye levain at 100% hydration. I do not feed my stored starter prior to bakes and my stored YW hasn’t been fed in weeks. Both present with rapid growth so I have let them be.
Buttermilk Multi grain with Rye starter / YW fed
This is based originally on a Buttermilk Rye that David Snyder posted. He got it from a baker on the net. I’ve changed a number of things but want to give credit for the idea .
This is another mostly hands off formula. The incredible outcome belies the easy process. This once again proves time and fermentation are your friends .
2150g dough 2 boules 450 /20 min covered graniteware
400/30 min uncovered
levain: 110g freshly ground rye sourced Breadtopia
#8 Semola Baguettes 40% sweet spot!
Don suggested I try scoring with 3 slashes. Hm… I was in a huge hurry trying to shape preheat oven and get to Yoga then race back home to slash and bake. Not bad but certainly can be better and I have a better idea of how to proceed.
This is the best flavor and crust/crumb so far so I think 40% is the sweet spot. Everything handled the same. I’m going to lower temps to preheat 475 and then 450 after the 13 min covered bake. Otherwise the cold shaping etc and YW levain are great.
#6 baguette bake 20% Semola Rimacinata
Still same formula and times. I did one extra set of folds to develop the gluten even further because of Semola. I also proofed them a full hour before baking. I also took Kendalm’s advice on shaping and am well- pleased with the improvements on that “ score” which is also better. Better color which has always been good but really love this bake. Better grigne throughout scoring.
