A Cold Retard On Proth5's 65% Baguette Recipe
Sometime ago, dmsnyder posted a recipe and some pics on his blog of a levain based 65% hydration dough for baguettes that I believe was based on a formula from proth5. David mentioned that he was going to try a cold retard on the dough to see how it might add more flavor development.
I might have missed his post on his outcome, but I decided to also give it a try being that I have been doing a lot of over night chills on some of my doughs lately.
I pretty much followed the posted recipe to the letter except that after the final shaping, I did a overnight retard in the fridge in couche.
The formula yielded two 10.25 oz baguettes. The crumb was silky and very light with a nice hint of sweetness. The crust was nutty and not too thick.
I would like to thank proth5 for the initial formula and David for his blog. The sharing of ideas is what a lot of what this forum is all about and it has given me much inspiration in my baking.