I finished my 5th marathon today, Dallas White Rock Marathon, 26.2 miles, 3:51 finish time. It's not my fastest time, that would be 3:43. However, this one has special meaning since for the past 3 years, I had been plagued by multiple stress fractures. I would gear up to train for one, then get hurt somewhere. The last attempt was at New Orleans, I had to stop at 13.1 due to unbearable heel pain, which turned out to be another stress fracture. A lot of doc visits later, it was determined that I was seriously lacking Vitamin D, which affected my bone health. After that, it was a slow comeback, and finally today, I stood at the start line, healthy and injury free! However, life always throws curve balls. right before the race, my GPS watch "froze", not even the clock was working, my husband also didn't bring his watch, so I had to run the race with no time piece at all! I was getting a little frustrated, but a guy beside me all of sudden had really bad nose bleed, it got so bad that his wife and he had to both pull out of the race. This changed my perspective - watch or no watch, it's a blessing to be able to do what I love at all!
With no watch to track my pace, and I am a little rusty to "feel the pace" after not racing for years, I ended up taking it too easy - could've easily squeeze out a few more minutes. However, the plus side is that I was free to pay attention to the course, the scenary, the spectators, it was actually my most enjoyable marathons to date! Finished with a big smile, I would call it a success despite the finish time. Now that I remembered how FUN marathon races are, I am confident that there will more, and faster ones in my future!
------- Back to baguettes ----------
Since I make my 36 hour baguettes (original recipe here, and 3 earlier variations here) nearly every week, I often tweak things, and these 3 are the recent ones that I really like.
1) Sesame Baguette
It was actually my pre-race carbo loading dinner last night. Words can't express how fragrant it is. I used rye starter, with 7% toasted sesame.
AP Flour, 425g
ice water, 325g
black sesame, 35g, toasted
salt, 10g
rye starter (100%) 150g
-Mix flour, sesame, ice water and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.
Rich Sesame taste in every bite
Also made smoked salmon pizza with some of the same dough
2. carrots baguette
Remember that 10lb bag of carrots, yeah, some of those went into baguettes.
AP Flour, 425g
ice water, 315g
shredded carrots, 100g
salt, 10g
rye starter (100%) 150g
-Mix flour, carrots, ice water and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.
Nice open crumb with a subtle sweetness from shredded carrots, not to mention extra moisture.
Don't forget the shrimp pesto pizza made from the same dough
3) baguette with old dough
Inspired by Wildyeast's experiment with bread crumb sourdough, I did the same to my baguettes:
AP Flour, 425g
ice water, 315g
old bread crumb, 50g
salt, 10g
white starter (100%) 150g
-Mix flour, bread crumb, ice water and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.
I used white starter for that batch, would try rye starter next time for more flavor. The old bread were rye baguettes from previous time. There's a special fragrant from the bread crumb, but very subtle.
However, the keeping quality was noticably longer.
breakfast egg pizza from the same dough
Submitting to Yeastspotting.