The Fresh Loaf

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DiMuzio's Baguettes with Liquid Levain

xaipete's picture
xaipete

DiMuzio's Baguettes with Liquid Levain

These baguettes turned out surprisingly well in spite of a number of recipe mishaps--I improperly jury-rigged some ripe firm levain into an instant liquid levain, made two large loaves instead of three smaller, and left the oven at 500º. The crumb was somewhat open and had a nice buttery flavor, but the loaves lacked a crispy crust owing to their too high and brief bake. I really owe this one another try before deciding on its merits!

dimuzio french baguette

 

dimuzio french baguette

450 g KA AP flour

290 g water

10 g salt

3.5 g instant yeast

100 g liquid levain

Put together in the usual fashion.

--Pamela

 

Comments

SylviaH's picture
SylviaH

Great lookin pictures and Loaf, Pamela! ; )

Sylvia

xaipete's picture
xaipete

Thanks, Sylvia. I had a great bake out weekend--got to do some of this stuff when Jim is home to help wash the dishes!

--Pamela

vincent's picture
vincent

how it is made of (liquid levain)....nice loaf

 

vincent