Hello from Kuwait!
Hi, I've been lurking on this website for a while and I guess it's time for a first post. I've been baking pizzas for over a year now using high temperatures and gradually moved on to using sourdough starters to replace yeast in my recipes. You guys have a lot of information on using starters and a great community, I love it.
Lately I've been expirementing with making baguettes as I like the simplicity of the ingredients but the challenge of the process. I've been getting good results and just got a couche from KA for authenticity and I never thought it would have such dramatic effects on the dough.
I had a problem with my first use of the couche that it dried my batars. My process was bulk fermentation for 24 hours then I formed the batars and placed them in the couche. The batars in the couche went into the fridge for another 24 hours and I made sure the couche covered them even from the top. When taking them out of the fridge, the batars had a very dry crust. I learned that the couche draws moisture from the batars and I wonder if it's that extreme.
Did I use the couche correctly by placing the batars in it and proofing in the fridge for 24 hours? Or is the couche supposed to be used just in the final proofing for few hours when the batars are out of the fridge?
Saad
Hello, Saad! Welcome to TFL! You will find lots of helpful information and great recipes on TFL. You might try putting your couche with the formed batards on a sheet pan and then slip it into a large plastic bag for an overnight final proofing.... 24 hrs. is a long time.
Sylvia
Proofing for such a long time in the cooler is probably not a good idea as you can see, As Sylvia said above. You could also proof in bulk, shape and then proof in the couche for an hour if the dough is cold. Knowing when the dough has proofed enough is the hard part. So many variables, temp of air and dough, how long was the ferment and so on. For now I suggest a proof time not over 2 hours and only that long if necessary.
Please let us know how things are going and post pictures if you can.
Eric
Thanks for the help Sylvia and Eric. I took your advice of not proofing this long in the fridge and things are good now as I only proofed for 2 hours at room temperature. It gave my baguettes better oven spring. I think it's time for me to improve on my recipe and I have a couple of questions regarding fermentation/proofing.
1. I use the Italian sourdough culture from sourdo.com and I noticed that if I ferment the dough for 19-24 hours in 70 F, the dough becomes stronger and more elastic than usual and I think that is due to the acetic acid production. It makes it hard to shape and gives a closed crumb. I usually ferment in 75 F but I lowered the temperature to get more sour. Any ways around it to get more sour and keep the dough extensible for easy shaping?
2. I see some members on the forum proofing in the fridge for extended times to have more sour. Does your advice mean it's no applicable to baguettes?
How can I post images on the forum?
Saad