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 Submitted by dmsnyder on February 26, 2010 - 10:29pm Today's breads - Boules and Baguettes with G. Rubaud Flour Mix
I'm continuing my exploration of bread baking with Gérard Rubaud's mix of flours. Today's breads were made with a firm levain, as used by Rubaud, and a high-hydration final dough. I made about 1500 gms of dough. The flour required is shown in the first chart.
I divided the dough to shape two 500 gm boules and two 250 gm ficelles.
We had some of the baguette with dinner. It is a mildly sour bread with a delicious flavor, like the other breads made with this mix of flours. David
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Your breads look so good
The crumb is fantastic. Very inspiring to a beginner like me.
Thanks, saraugie!
David
Pure Komachi
Amazon has shipped the Pure Komachi tomato knife, thank you for the advice. Now if I only acquire the skill to use it, I'll Be in good shape ! LOL
Wow
Such beautiful loafs again. Thanks again, Patrick
Great looking bread again
David, and you always present your loaves wonderfully. I also favour that mix of those 4 flours (in varying quantities) they just seem to work. Cheers Steve
Nice, David!
They look gorgeous! I love, love, love the open crumb. What lovely loaves. Thanks for sharing! Al
Active starter
The baker percentage of active starter in levain is 86%. Why is that?
The crumb looks very nice. I always like to see your bread making.
Oops ...
Errrrr .... It's a typo. The correct % is 26.
Thanks for catching it!
David
Salt?
David, I'm just baking my first G. Rubaud flour mix loaves using your formula and I was surprised to find you only used 2 g of salt. Is that really so? It doesn't seem like a lot and I upped the amount. Is it a typo?
Kirsten
Another typ0!
Hi, Kirsten.
In the "Final Dough" chart, the numbers in the Bakers % and Amount columns got switched. The formula calls for 16 gms of salt.
I fixed it.
David