The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Pain de Campagne Baguettes

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Doughtagnan's picture
Doughtagnan

Sourdough Pain de Campagne Baguettes

This Sunday I baked one "test" baguette as I had been a bit busy playing with a new toy (an allotment!) so the dough had been a bit neglected and not worked much etc. The recipe was (loosely) based around the proth5 65% hydration baguette but my flour was a mix of some leftover french Pain de Campagne flour with some Spelt and 00 to make up around 300grams (the starter was rye). As it did not seem to be very lively or rising much so I did the test bake and put the rest in the fridge overnight as I thought the dough did not look very promising. However, the test bake was far more successful than expected, further proof that dough is pretty resilient!



 


After being left in the fridge overnight I hamfistedly shaped into two further baguettes and proofed the dough for an hour or so and baked with steam on max fan 250 for about 12 mins, results were even better, with much more oven spring. Also after watching the Lyon based "Bob the baker" on BBC TV slashing his baguettes my technique is coming on - I just used a hand held razor blade and one turned out better than the other, oh well. Cheers Steve


 




Comments

saraugie's picture
saraugie

are so big, you can drive a car thru them.  Lovely.

Doughtagnan's picture
Doughtagnan

Hi, on the test bake the holes were not nearly as pronounced so this is a good example of leaving the dough to mature at cool temps in the fridge produces better results (and holes!)  See below the test bake crumb.....Cheers, Steve


 


 

yozzause's picture
yozzause

Very nice Doughtagnan


I do like the idea of the test bake and the difference you were able to demonstrate in the 2 pictures .


Also well done for the well completed profile , something that a new member bought up the other day, i feel i know you better already.


Loafing sounds a great occupation, i only seem to be able to do that on a very limited part time basis.  


REGARDS Yozza

Doughtagnan's picture
Doughtagnan

Thanks Yozza, always nice to hear from Perth WA, been there a couple of times as we have friends based in Woodvale. Lovely part of the world. Cheers, Steve

yozzause's picture
yozzause

You will have to let me know when you visit Woodvale again, we might be able to have a baking session together. there has to be a word for that like musicians have a jam session! may have to invent one otherwise.