Clearing Out Leftover Flour
I'm guessing I'm not alone here in trying different types of flour whenever I see some, leaving me over time with partial bags of a wide range of product. Given that, I thought: what would a REALLY multi-grain baguette using odds-and-end flour? Here's the formula (ingredients in italics are locally grown and milled, so it really is a bit of a "locovore" loaf) for 2100 grams/74 ounces of dough to create 6 x 350 gram/12 oz baguettes: * - 70% hydration pâte fermentée w/1% instant yeast & 2% salt Mix the dough, autolyse for ~30 minutes, knead until smooth, and set to ferment until doubled (~1.5 hours at ~22 C/72 F). Divide & rest the dough before shaping, slash, and load into pre-heated 510 F/265 C oven. I spray some water from a plastic ketchup bottle on one of the walls as I load up to create a bit of steam. After 10 minutes, I drop the oven to 350 F/175 C convect for 25-30 minutes (until the crust is to your liking, and internal temperature is at least 200 F/93 C). The results? Not as open a crumb as some prefer in a baguette, but I can live with it given how much denser, relatively un-gluten-y flour is included. Nice nutty taste from all the different flours, and I have a LOT fewer 1/3-full bags of odds and ends flour left in my storage area. Feedback, good, bad or ugly, welcome as always.