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3 more variations on 36 hour sourdough baguette - they just keep coming

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txfarmer's picture
txfarmer

3 more variations on 36 hour sourdough baguette - they just keep coming

Sending this to Yeastspotting.

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As long as we are still eating this baguette at least once per week, I am gonna keep the variations coming. At this point I am just using whatever I have on hand, and I often get happily surprised!

1)With 10% tapioca flour. This is my recent favorite, extra thin/crispy crust, and very open/delicate crumb, similar with the effect of rice flour in breads.

AP Flour, 375g
ice water, 315g
tapioca flour, 50g
salt, 10g
white starter (100%) 150g

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

2)With 10% chestnut flour. Different flour has such different effect on the dough. Same old 10%, chestnut flour weakens the dough quite a lot more than other flours I have tried. That means it's easier to get open crumb, but harder to get high volume and neat looking scoring. The flavor, however, is great. Chestnut flour has such special fragrance.

AP Flour, 375g
ice water, 315g
chestnut flour, 50g
salt, 10g
white starter (100%) 150g

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

3)With 10% corn flour. I used corn flour(masa harina) for tortillas, and these baguetts really do have a noticable corn tortillas taste. This flour is extremely thirsty, which is why I used a lot of water here.

AP Flour, 375g
ice water, 335g
corn flour, 50g
salt, 10g
white starter (100%) 150g

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

Comments

carblicious's picture
carblicious

Thanks for sharing.  Interesting to see the crumb of each of the baguettes.  Anyone you'd make again?

txfarmer's picture
txfarmer

All of these have been made more than once. The chestnut flour one was made again and again until the "small" bag of chestnut flour was exhausted.

 

dabrownman's picture
dabrownman

They are the lace a dozen fairies make in Ireland in a year!  What beautiful and, I'm betting, tasty bread you make.  Thanks for sharing.

Mebake's picture
Mebake

Slow down, txfarmer, I havn't tried your original formulae, let alone your variations!

Beautiful demonstration of your ability to adapt to different flours. 10 stars for that, Txfarmer!

txfarmer's picture
txfarmer

Thanks Mebake! I have a feeling you will like the variations with whole grains.

Jeremy's picture
Jeremy

Ever consider pre gelatinizing the add in flours? I did using teff in a miche with amazing results as well in rye breads. I'm giving this formula a go, and wonder of all the weird flours I have, plantain, buckwheat or quinoa, what would be good? Another idea, add in special flour to levain?

 

As always, your bread rocks!

 

Jeremy

 

txfarmer's picture
txfarmer

With this formula, flours (as any add-ins) are soaked for 12 hours first, this already has some gelatinizing effect, but pre gelatinizing with hot water is a good idea indeed.

Faith in Virginia's picture
Faith in Virginia

Inspirational!!!

txfarmer's picture
txfarmer

Thanks!

longhorn's picture
longhorn

WOW! Outstanding! Way to go, TX!

txfarmer's picture
txfarmer

Thanks!

dabrownman's picture
dabrownman

another 36 hour variation of your recipe fermenting on the counter at 2.5 hours - after a 12 hour autolyse.  We can blame Hanseata for it though.....I'm going to call them 'Dopey Hemp Baggies - if they don't smoke themselves or spontaneously combust :-)

txfarmer's picture
txfarmer

Good luck! Hope it turns out well!

dabrownman's picture
dabrownman

or 29 more hours to go.  I did a 12 hour levain build and then retarded it overnight too, with the autolyse, before mixing them together this morning - after letting them warm up a couple of hours.  I'm going for half of your holes since the hemp scald will probably make the yeast forget what it is supposed to do :-)

proth5's picture
proth5

...for me...please...  :>)

Pat

txfarmer's picture
txfarmer

Do you use the berries, or flakes? or meal? Which brand? I can't seem to find any locally...

proth5's picture
proth5

either Bob's Red Mill berries or get them from Pleasant Hill Grain - I do mill to fine 80ish percent extraction flour.

Bob'd Red Mill also sells whole triticale flour.