The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguettes: sourdough levain and a little Rye

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davidg618's picture
davidg618

Baguettes: sourdough levain and a little Rye

Another go at baguettes. Made this weekend. 70:20:10 (AP:Bread:Whole Rye); 68% Hydration, Overnight retardation at 50°F. Excellent wheaty flavor, with an edge (probably the Rye). All the Bread flour was prefermented feeding the levain builds. This dough is essentially the same as that I mix for sourdough batards; only difference being 45;45;10 (AP:Bread: Whole Rye) flour ratios.

David G

Comments

grind's picture
grind

Ok then, pass the olive oil!

isand66's picture
isand66

Just beautiful!  Perfect crumb and crust.  I think you are ready for France!

Ian

Yippee's picture
Yippee

David:

Another good example of proper handling of dough and fermentation, at a modest hydration.  You rock!

Yippee

davidg618's picture
davidg618

I've worked steadily at finding and developing dough handling and long, cool fermentation practices to consistently get satisfactory open crumb with 65% to 68% hydration. In the case of baguettes I also think the relatively high surface to volume ratio of the baguette shape, along with a good quality, preheated baking stone (quality measured in the stone's heat energy storing capacity) is also a primary contributor to open crumb. This same dough, shaped into a tightly drawn batard, will not exhibit the same amount of openness.

Truth is, despite hours of practice, I'm still not very adept at handling high hydration doughs. (> 72%). Except for ocassional ciabattas or foccachias I stay in the aforementioned range.

David G

Floydm's picture
Floydm

Lovely.

dabrownman's picture
dabrownman

high hydration for holes!  Nice baking David!  The yre has toi add to the taste profile.

breadsong's picture
breadsong

Hi David,
Your baguette is beautiful - the glimpse of the scoring looks just aswonderful as the crumb.
:^) breadsong

lumos's picture
lumos

Lovely crumb, David.  I also like adding a small amount of rye to my baguette dough for extra flavour. Must've tasted really good. Thank you for sharing. :)

evonlim's picture
evonlim

want to sink my teeth to that wonderful looking crumb... 

very nice work

evonlim

davidg618's picture
davidg618

...for the praise. I really wish I could virtually share more than just a picture with you.

David G

 

FlourChild's picture
FlourChild

Wow,  just look at that open, beautiful crumb!  Wonderful job coaxing that texture out of a 68% hydration dough.  Bet the rye gives a wonderful surprise- a burst of flavor- in a baguette.  Very appealing :)