French Bread w/Liquid Levain-updated
My first attempt at these loaves from Daniel T. DiMuzio's book 'bread baking An Artisan's Perspective'. An excellent book and one of my favorites. I used the formula for Baguettes with Liquid Levain. I made one small baguette for dinner before bulk fermenting the rest of the dough for 24hrs. My husband had crunched it in half and was eating it before I had finished putting dinner on the table and said yumm this is delicious. I made 2 french breads also 'called parisiennes in the book when scaled into 500g (18oz). The french 2 loaves weighed 16.3 oz. each after being baked. The flavor is delicious, sweet, buttery and no sourness with a creamy mouth feel and nice chew to the crust.
After searching I found the photo taken of the crunched baguette. So I added it for reference. In MHO it is very similar to the Baguette Monge I did with the same 69% hydration level. There is no added organic white wheat in this baguette. I will add it next bake because the taste is so delicious and closely resembles in appearance and flavor that of the E.K.B.M. I baked.