The Fresh Loaf

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3 more variation on my 36 hour sourdough baguette - And a marathon story!

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txfarmer's picture
txfarmer

3 more variation on my 36 hour sourdough baguette - And a marathon story!

I finished my 5th marathon today, Dallas White Rock Marathon, 26.2 miles, 3:51 finish time. It's not my fastest time, that would be 3:43. However, this one has special meaning since for the past 3 years, I had been plagued by multiple stress fractures. I would gear up to train for one, then get hurt somewhere. The last attempt was at New Orleans, I had to stop at 13.1 due to unbearable heel pain, which turned out to be another stress fracture. A lot of doc visits later, it was determined that I was seriously lacking Vitamin D, which affected my bone health. After that, it was a slow comeback, and finally today, I stood at the start line, healthy and injury free! However, life always throws curve balls. right before the race, my GPS watch "froze", not even the clock was working, my husband also didn't bring his watch, so I had to run the race with no time piece at all! I was getting a little frustrated, but a guy beside me all of sudden had really bad nose bleed, it got so bad that his wife and he had to both pull out of the race. This changed my perspective - watch or no watch, it's a blessing to be able to do what I love at all!


 


With no watch to track my pace, and I am a little rusty to "feel the pace" after not racing for years, I ended up taking it too easy - could've easily squeeze out a few more minutes. However, the plus side is that I was free to pay attention to the course, the scenary, the spectators, it was actually my most enjoyable marathons to date! Finished with a big smile, I would call it a success despite the finish time. Now that I remembered how FUN marathon races are, I am confident that there will more, and faster ones in my future!


 


------- Back to baguettes ----------


Since I make my 36 hour baguettes (original recipe here, and 3 earlier variations here) nearly every week, I often tweak things, and these 3 are the recent ones that I really like.


1) Sesame Baguette



It was actually my pre-race carbo loading dinner last night. Words can't express how fragrant it is. I used rye starter, with 7% toasted sesame.


AP Flour, 425g


ice water, 325g


black sesame, 35g, toasted


salt, 10g


rye starter (100%) 150g


-Mix flour, sesame, ice water and autolyse for 12 hours.


-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.





Rich Sesame taste in every bite



Also made smoked salmon pizza with some of the same dough



2. carrots baguette



Remember that 10lb bag of carrots, yeah, some of those went into baguettes.


AP Flour, 425g


ice water, 315g


shredded carrots, 100g


salt, 10g


rye starter (100%) 150g


-Mix flour, carrots, ice water and autolyse for 12 hours.


-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.


 


Nice open crumb with a subtle sweetness from shredded carrots, not to mention extra moisture.




Don't forget the shrimp pesto pizza made from the same dough



 3) baguette with old dough



Inspired by Wildyeast's experiment with bread crumb sourdough, I did the same to my baguettes:


 


AP Flour, 425g


ice water, 315g


old bread crumb, 50g


salt, 10g


white starter (100%) 150g


-Mix flour, bread crumb, ice water and autolyse for 12 hours.


-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.


 


I used white starter for that batch, would try rye starter next time for more flavor. The old bread were rye baguettes from previous time. There's a special fragrant from the bread crumb, but very subtle.



 


However, the keeping quality was noticably longer.



breakfast egg pizza from the same dough



Submitting to Yeastspotting.

Comments

Syd's picture
Syd

Beautiful baguettes (and pizza) txsfarmer.  Congrats on finishing the marathon, too.  I have run a few half marathons but never a full marathon.  Running is such an exhilarating activity.  When you aren't enjoyng the scenery it gives you a lot of time to think about bread formulas and techniques!


I see the hydration of your baguettes is 80%.  Can you only achieve a crumb structure like yours with such a high hydration or is it possible with a lower hydration?


Sincerely,


Syd

txfarmer's picture
txfarmer

If "all else are equal", more water would certain result in more holes, however, it's hard to define "all else are equal". Higher hydration would make S&F easier == less kneading, which in turn would help with the open crumb. Also this formula takes advantage of long autolyse and long fermentation, which I find it's better/easier to handle for high hydration doughs. What I am trying to say is that higher hydration here is not just for open crumb, but certainly helps. Also, I have made baguettes with hydration as low as 65%. and got pretty open crumb.


 


BTW, the basic 36 hour baguette formula is 75%, I increased it to 80% when I add rye and other ingredients that absorbs more water.

LindyD's picture
LindyD

I'm not sure what I'm more in awe of, txfarmer:  finishing your fifth marathon, your bread baking skills, or your organizational skills so you can do it all and do it well.


First, congrats on the marathon and especially on getting the injuries under control.  You finished and enjoyed yourself, and that's wonderful.


Your breads are beautiful, as always.  I sure wish I could find black sesame seeds in my area because they add so much to the aesthetics of the bread.


They all look so terrifically tasty!

SylviaH's picture
SylviaH

I have looked everywhere...none to be found...though I do need to look at my local asian market....Picking up some jared spices for my holiday Thanksgiving baking, I noticed a little jar of black sesame seeds in the spice rack at my local grocery.  6 bucks for a little jar and only one was left...the spices where all on sale 2 for one...well I was happy just to find it..but use them sparingly..though I do think the white or yellow sesame have a much nicer flavor.. the black sesame is so attractive on bread.  I had read they both taste the same...but I don't think so!


Sylvia

txfarmer's picture
txfarmer

I do think Asian markets would be your best(and cheapest) bet for black sesame seeds. On the other hand, poppy seeds would give a similar visual effect, with a different flavor profile of course.

gary.turner's picture
gary.turner

'Gratz on running the Rock. 3:51 is a time to be proud of. I'd be amazed if I could do 7:51. :) I almost wandered over a few blocks from the house to watch the action a couple of blocks past mile 10, but opted for eggs, coffee, and toasted sourdough with butter and preserves instead. That choice might explain why breaking 8:0 would be tough for me.


cheers,


gary

txfarmer's picture
txfarmer

Cool, you live that close to the white rock lake huh? I should've made you meet me at mile 10 with those toasted sourdough breads! :P

arlo's picture
arlo

Congrats on the run Txfarmer!: D


The sesame baguette is so striking, I love the way the sesame seeds really standout.


Thanks for sharing all these wonderful recipes and pictures. You really are quite the amazing baker.

txfarmer's picture
txfarmer

Thank you arlo, I really love the taste of sesame seeds, in breads, as well as other dishes.

Alpine Baker's picture
Alpine Baker

Beautiful sourdough baguettes. Really stunning!


Does the crumb have much tensile strength? I find that with a minimal mix and decent 45 minute autolyze my crumbs are just too tough for baguette. How about sheer strength? Do your teeth easily glide through the gluten, or is it more of a chewy finish? It might be a little hard to get a good judgement with such an open crumb, but I'm really very curious!


Thanks a ton.


-Brian.

txfarmer's picture
txfarmer

These are not too chewy at all, it may be the flour you use? I use AP flour for these.

SylviaH's picture
SylviaH

On your marthon run.  Gorgeous baking as usual, Txfarmer!  What a great way to load up on your carbs...Mike does too, before his bike races.


Yummm, on the pizza's.  Something about baking shrimp on pizza!  If baked in the home oven because the baking time takes longer, I have found that the shrimp can be placed on raw and will cook perfect, but in a wfo oven they have to be sauted first 'preferably fire roasted' because the baking time is so much faster.


Sylvia

txfarmer's picture
txfarmer

I hear you about the srimps. I experimented a few times. It takes about 8 minues for pizzas to cook in my oven, which is JUST enough for the shrimps. I still cook them for 30 to 60 seconds beforehand just to be safe though. With your WFO, I imagine they definitely need to be pre-cooked.

SallyBR's picture
SallyBR

CONGRATS!!!!


 


I just KNEW you were going to do a great job!  Heck I won't even tell  you my time in my "one and only" marathon...


I am pretty disappointed, as my knee injury came back - I'm bagging the idea of doing the San Diego half,  and will continue running just for pleasure, shorter distances, and keeping my P90X going.


 


Finishing a marathon with a huge smile is the best accomplishment ever, you rock!!!!


 


the baguettes are gorgeous as usual...


 


(thanks for the email, by the way, I decided to jump here to join the crowd congratulating you)

txfarmer's picture
txfarmer

Sorry about the knee! I find a lot of strength training and stretching help with joints and soft tissue injuries.

ananda's picture
ananda

So much going on with these txfarmer, and beautifully crafted too.


Congratulations on your running escapades too


Best wishes


Andy

txfarmer's picture
txfarmer

Thanks Andy! It was freezing at the begining of the run (3 C), I had just read about you baking in cold weather, I kinda knew how those cold dough feel. :P

chouette22's picture
chouette22

...congratulations on your fabulous marathon time!! Did it qualify you for Boston? Are you after that qualification at all? How fabulous that your injuries seem to be behind you. While training for my first marathon, during my very last long practice run (19 miles) I got injured at a little after 18 miles and have been suffering from IT band problems ever since. The most I can run these days is about 6 miles and then it always flares up. Oh well. I have given up on the marathon dream and just accumulate lots of mileage anyways.


Back to the bread - oh how I enjoyed reading up on your baguette marathon! Such fantastic results! I have just brought my starter up to speed and am in the middle of giving your formula a try. I have one question: do you usually make 4 baguettes from this amount (unless you keep some for pizza, of course)? Yours look quite massive and I was wondering if you made fewer?


Thanks a lot for your tutorials and wonderful photos!

txfarmer's picture
txfarmer

Yes, I bake 4 baguettes, each about 230g.