The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

JT 85X3 + Fougasse

txfarmer's picture
txfarmer

JT 85X3 + Fougasse


JT's 85X3 formula can be found here, I made several changes:


1. I don't have type 85 flour, so I followed Farine's advice and mixed 80% bread flour with 20% ww flour


2. I didn't use yeast in the final dough


3. I added a 30min autolyse before mixing, and let it rise for 3 hours at room temp, with 3 folds (one per hour), after that I shaped the dough and put it in fridge overnight for about 10 hours


4. The 2nd day, I took the dough out and left it warm for 20min before baking, judging from the dough, I thought it could be baked directly from the fridge, but my oven was not preheated enough until 20 minutes later


 


Made a boule and a fendu loaf, scoring opened pretty well, and nice singing crackling crust




Hydration is 76%, even with thirsty ww flour, the dough was wet enough to grant an open crumb



Flavor is nice and complex, it tasted great this morning, and got better by tonight.



 


Also made fougasse using recipe from "Bread", with following modification:


1. In addition to olives, added cooked bacon and fresh thyme in the dough


2. Brushed dough with olive oil before baking, and sprinkled one with fresh thyme, the other one with grated chedda cheese


3. Tried to score before/after proofing, no difference IMO




Golden and crispy on the outside, with very open crumb, so basically the whole bread is 99% crust, like the way it should be. Can you see the bacon hidden inside?



They went down so quick and easy,  maybe I shouldn't make these too often :P


Comments

LindyD's picture
LindyD

Nothing more needs to be said.

Paddyscake's picture
Paddyscake

Ditto Lindy


 


Betty

dmsnyder's picture
dmsnyder

I always expect gorgeous breads and beautiful photos from you, but you have raised the bar yet again!


I am awestruck.


David

breadsong's picture
breadsong

Your talents are an inspiration to me as someone who still has so much to learn. That lovely open crumb and singing, crackling crust - that's what I'm after!!! I will give this formula a try - thanks for posting. Regards, breadsong

ananda's picture
ananda

See you're back at the top of the class tx, again!


Best wishes


Andy

Mini Oven's picture
Mini Oven

It just needed to be said again.  80% crust... wow! 


The boule and the fendu are looking wow too!


All that to match the napkins!  wow!

wally's picture
wally

What everyone else has said txfarmer.  And the boule and fendu to boot!


Larry

txfarmer's picture
txfarmer

I am blushing :)

dmsnyder's picture
dmsnyder


I am blushing :)



David

txfarmer's picture
txfarmer

SylviaH's picture
SylviaH

Gorgeous, txfarmer! I just love the shaping and herbs on your fougasse!


Sylvia

txfarmer's picture
txfarmer

I took notes from some fougasse pictures online, next time I would put more cheese!

SylviaH's picture
SylviaH

Reminds me of the shaped pizza dough and instead of toppings doing some slits...I've been planning on doing some fougasse with my next wfo pizza bake.  It would be a very convenient time to shape them along with pizza dough...the two seem to go hand in hand. 


Sylvia

ehanner's picture
ehanner

A wonderful post my friend. Perfect in every way. I especially like the crumb shot of the fougasse at the end. Masterful!


Eric

txfarmer's picture
txfarmer

Haven't seen you around lately, hope you are having a good summer!

hanseata's picture
hanseata

Did I understand you right that you did not let the dough come to room temperature after overnight retardation, but shaped it cold and put it after 20 min (cold?) into the oven?


Karin

txfarmer's picture
txfarmer

I shaped first THEN put it in the fridge, so it was a cold proof. Whenver I do that, I don't think it's important to let the dough "come to room temp", it's more important to let the dough rise to the desired point. I generally do a finger poke test and bake when the dough is ready. In this case, it was ready shortly after coming out of fridge.

ehanner's picture
ehanner

txfarmer,


When you plan to retard during the final proof, can you describe what your timing is? Do you shape and wait for the dough to start to rise before putting into the chiller?


Thanks,


Eric

txfarmer's picture
txfarmer

I shaped and put in the fridge right away. Due to the extra yeast in the poolish and biga, the dough rose faster than a pure wild yeast dough. It only took 3 hours for the bulk fermentation to complete (usually it takes 4+ with that starter ratio), and it was ready to be baked after being chilled overnight. I let it warm up for 20 minutes after taking it out of the fridge, but looking back, it could've been baked right away.

zoltan szabo's picture
zoltan szabo

Thoses Fougasses are just looks the best I ever seen so far! Good job, happy baking! Z