Sourdough baguette... with a touch of yeast
I made Anis's baguettes and they came out rather nicely. I was very happy o finally get a good result. But, see, I don't really like yeast bread. Other than sweet doughs, I don't really see the point. So, right away, I decided to take the basic recipe and the techniques and see how a sourdough version would come out. I tried pure sourdough and maintain my dislike. The crumb is just too chewy for my taste. So, the next step was to try it with a touch of yeast. The result was perfect to my liking!
Now, unfortunately I'm having computer trouble. I can't open Gimp my program that I use to make my pictures small enough to post here. But I posted my results on my blog here:
They could have used a few more minutes baking and my pictures are light (they weren't that light in real life).
I used a firm starter because I really don't like the flavour of a white bread retarded all night in the fridge from a liquid starter. Too soury for my liking. The firm was great for my taste.
Here's the recipe:
500g T65 flour organic
125g firm starter (made the night before from around 30g starter, 90g flour and 40g water)
10g natural grey sea salt (it really is tastier!)
1/4 tsp yeast (could maybe have used less, but it worked)
A BIG thanks to Pat (Proth5) who introduced my to folding instead of kneading. I put all the ingredients in a bowl, mixed pretty well, then did 20 folds with the spatula turning 1/5th turn, so I went 3 times around the bowl (as Hamalman explains in his no-knead bread). Let the dough rest 30 min, 20 folds, 30 min 20 folds, 30 min., 20 folds, then after 1h30, in to the fridge for the night.
Next day, the dough is weighed and portioned while cold. Preformed, let to sit for one hour as it comes to room temps.
Oven turned on at 250°C. I wanted that stone HOT!!!! It makes a huge difference for baguettes.
Shaped the dough in to short baguettes, let rest a few minutes and then stretched them into the desired length (like the Acme baguettes). I made five out of this recipe.
Placed on to the couche, seam side up, let to sit covered 45-60 min.
My husband found me a nice collection of boards in the basement that I rubbed with flour and then sprinkled with flour and semoule. With a thin one I flipped the baguettes and then placed them on a larger one as a peel. I could slide on two at a time.
Poured hot water into the pan in the bottom of the oven, slid in the baguettes, got the others, slid them in and then steamed again.
Baked 25min but could have used a touch more. Anis made his apprentice put some back in the oven that I thought were baked well. Now I understand the problem. They can look baked on top because of the nigh heat, but aren't necessarily.
I think that's about it. Steve if you're around, I put a link to you kneading video because I also use that for my wet dough. It's great!!
I have sleep baby on my lap, so I hope I haven't forgotten anything, but wanted to post because time is so limited these days. It took me AGES to do the blog post! It's long and lots of pics.