November 18, 2017 - 2:54pm
Might that be a sourdough starter
Sitting beside these 3 baguettes, why yes it is but before anyone rushes to judgment these are my usual schtick of yeasted loaves. Just wanted to advertise the fact that this starter is now mature enough to start baking more natural yeasted loaves. This is really a shout out to alfanso so he knows they are on the way. Was hoping last week the starter would be ready but it was just too young (just a week old). So hopefully tomorrow will see some test bakes - im thinking of doing a batard and a baguette together - got some dpugh in bulk right now and keeping an eye on progress - lets hope for some yeast action !
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Im going to slice one loaf horizontally to see how the crumb turned out. As a side note - the perfect crumb can never be realized but as at least one tfler said once upon a time - 'it is the chase that keeps me going'. For me, this bake is close with minimal dense areas. I never know exactly what to expect but by now can get an idea of what to expect. During this bake I noticed a slightly more active rise after the first hour which is a hint to me that I should pack preshapes a bit tighter and shave some time off final proof. Still havent found that sweet spot that gets near zero dense areas but I will say this (as a sort of farewell bid to exclusive fresh yeasted baguettes) that open crumb with commercial yeast is not easy business - those yeasties are fast buggers and will run away on you in a moments notice - so take heed - go low and slow on yeast and then shock that loaf with as much energy as it hits the deck to inflate those magical little co2 bubbles and never, ever ever overproof !