The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The 65 percent hydration baguette formula

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Kingudaroad's picture
Kingudaroad

The 65 percent hydration baguette formula

After reading this article by Dmsnyder, I decided to give Pat(proth5)'s formula a go. This formula bases the opening of the crumb solely on technique, instead of higher hydration. By the way, I would love to read the initial post by Proth5, if anyone can find it and share the link. I was not able to find it via search. 


 


Here is the suggested formula...


 



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This is for two loaves at a finished weight of 10.5 oz each


.75 oz starter


1.12 oz flour


1.12 oz water 


Mix and let ripen (8-10 hours) 


Bread


All of the levain build


10.95 oz all purpose flour


.25 oz salt


6.6 oz water 


Dough temperature 76F 


Mix to shaggy mass (Yes! Put the preferment in the autolyse!) – let rest 30 mins


Fold with plastic scraper  (30 strokes) – repeat 3 more times at 30 min intervals 


Bulk ferment at 76F for 1.5 hours – fold


Bulk ferment at 76F 2 hours


Preshape lightly but firmly, rest 15 mins


Shape.  Proof 1 hour or so


Slash


Bake with steam at 500F for about 20 mins


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My starter was very ripe with a big pile of soapy looking bubbles on top and a wonderful smell. That really adds to the flavor of this bread. 


I only did 20 bowl scraper folds on the second to last folds and 15 on the very last one.  I also differed slightly on the final proof. I preshaped and rested 30 minutes then shaped and proofed for only 30 minutes.


The loaves sprang to life in the oven with really nice grigne and certainly acceptable open crumb. I think I can improve the results on another attempt.


Sorry for the poor quality pic...



Thanks to Dmsnyder and proth5 for the formula and technique.


Keith  


 


 

Comments

proth5's picture
proth5

Oh my goodness, that was years ago during the "Great Baguette Quest" - I thought I might find the original in my blogs, but no.


At any rate, the formula is the original, and so is the technique.


Note the relatively small percentage of flour that is pre fermented.


Nice bread.  Once again showing that a balanced, open crumb does not require anything near extreme hydrations.  Your description does sort of imply to me that your pre ferment was just a tad over ripe.  If you try again, pay particular attention to using the levain at its peak and you might see better results.


I take pictures of my baguettes from time to time and put them on my blog - so you should be able to see my breads there.  Right now the "bear is getting me" as I adjust to a new oven and recover from a long stretch of not baking at all - but soon I'll be getting the bear again.


Happy Baking!

Kingudaroad's picture
Kingudaroad

I did peak over at your baguettes, and I must say, they are amazing! Your right, I may have been a couple hours late on the levain.


I'm fairly new to this site, so I'm liable to drum up some oldies as I try to catch up.


 


Keith

dmsnyder's picture
dmsnyder

Hi, Pat.


Here's a link to your posting of your formula for baguettes: Baguette formula


David

proth5's picture
proth5

Lordy, lordy, that really was years ago.  One of the many signs of getting old - time seems to fly!