The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3 more variations on 36 hour sourdough baguette - one of them is a big hit

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txfarmer's picture
txfarmer

3 more variations on 36 hour sourdough baguette - one of them is a big hit

Sending this to Yeastspotting.

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Don't get me wrong, they are all delicious, I just love this 36 hr SD baguette formula and its endless variations. However, some favorites just jump out from time to time.

1) Recent favorite: Almond meal baguette

AP Flour, 425g
ice water, 325g
almond meal(I recommend to grind them yourself, the store bought almond meal usually is less flavorful and too fine), 100g
salt, 10g
white starter (100%) 150g

-Mix flour, almond meal, icewater, and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.

A lot of cakes and cookies use almond meal to enhance flavor and texture, it does the same thing here. So fragrant!

Goes well with both savory and sweet fillings. I plan to try nuts other than almonds too. A big hit.

2)With black olives. Lots of them.

AP Flour, 425g
ice water, 325g
black olives, 100-150g
salt, 10g
white starter (100%) 150g

-Mix flour, almond meal, icewater, and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.

I planned to only use about 100g of olives, but "accidentally" dumped whatever is left all into the dough, probably more than 150g. That's why olives were practically bursting out of the seams. Tasted great though, a happy "accident".

The crazy amount of olives affected the crumb a bit, but not too bad.

3) With dried mushroom
AP Flour, 425g
ice water, 325g
dried mushroom, 50g
salt, 10g
rye starter (100%) 150g

-Soak mushroom in warm water for 5-10min. Add enough ice water, so that the weight of mushroom+water is 325+50=375g. Mix in flour and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.

I love mushroom flavor, so I love this variation, even though wet and sticky mushroom does make the crumb less open, somewhat.

Comments

Kollin's picture
Kollin

They are ABSOLUTELY FABULOUS  !

txfarmer's picture
txfarmer

Thanks!

eliabel's picture
eliabel

Your baguettes are amazing!  The almond one struck me most.

I baked once a brioche with the almond meal: http://eliabe-l.livejournal.com/20948.html , using the recipe of a wonderful Italian baker, the king of the South Italian bread and pastry, Adriano Continiso: http://profumodilievito.blogspot.com/2010/05/panbrioche-arancia-e-mandorle.html

You have to boil the almond meal with milk in this recipe.

The result was quite good, but the taste of the almond was very discreet. You say your almond baguette was very fragrant, I wonder if it was so, because you used the whole, and not peeled almonds, or because you've just autolysed them.

 

txfarmer's picture
txfarmer

I think the strong fragrance is mainly from the unblanced almonds grounded right before being added to the dough. Boiling and soaking would make the taste milder I think .

eliabel's picture
eliabel

Thank you, Txfarmer. I'll try your method.

Floydm's picture
Floydm

Lovely.

txfarmer's picture
txfarmer

Thanks Floydm!

nycbaker11's picture
nycbaker11

That crumb looks so appetizing. I just wonder how you handle such wet dough for shaping and scoring. Would it be possible fo you to post some pictures of your dough/ loaves prior or during shaping and than scoring?

Thank you in advance Txfarmer

Ray

txfarmer's picture
txfarmer

Hi Ray,

Here's a picture of the dough from another batch (not one of the 3 variations posted this time), it's probably a less wet dough since I made two of the portions into boules.

This picture below is from yet another batch, probably with similar hydration level as the 3 variations posted this time. Honestly they all handle pretty similarly and give similar results. The key is know exactly what needs to be done and do it quickly. Wet dough is sticky, no ways around it. The best way to avoid getting stuck is to touch it less. So figure out the necessary steps to shape it well, and do nothing more.

nycbaker11's picture
nycbaker11

First pic looks like the loaves were already water sprayed correct?  2nd pic below shows how difficult of a slash/score it is , kinda looks like it's not a clear cut, just a "push" into the dough...I NOW know how you get those humongous holes in the crumb :).

Ray

txfarmer's picture
txfarmer

“Water sprayed"? I never spray water on my dough.

FlourChild's picture
FlourChild

Love the pic of your loaf sliced in half, viewed from the top!  Gorgeous crumb, and the add-ins sound delicious.

txfarmer's picture
txfarmer

Thanks!

Mebake's picture
Mebake

Its the baker not the ingredients, Txfarmer!  heck, if you're given sawdust with some flour, you'd turn out a perfect baguette anyway.

Keep em coming, seattle - farmer!

Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul's picture
Paul Paul Paul ...

I know I keep mentioning this, but you really should make a video or a picture montage of your 36 hour baguettes from start to finish! I would be so happy :D

nycbaker11's picture
nycbaker11

Yes ...pretty please :)

Ray

lumos's picture
lumos

I know I've said this before but I have to say it again......Why aren't you living near me?  I'd pay good money for buying baguettes like these!

Merry Christmas and even happier baking in 2012, too! :)

 

p.s. - Haven't been checking the forum very much last few weeks, but hope your moving went OK.