100% Hydration Baguette
So a week ago I decide I need to learn how to make baguettes. I've got a little baking experience but nothing serious. Went through a whole grain phase 2 or 3 years ago where I read PR's Whole Grain Breads, but that's about it.
I do some online research seeing if there is some two part delayed fermentation baguette recipe out there, learn about hydration levels and find an article that sings the praises of 70% hydration. So I try it with meh results and go to youtube where I find a video about an 80% hydration dough. So I try it and it works pretty well. I do it for a couple of days and think, "Why only 80%? Why not 90??" So I try a 90% and it works great. Not great flavor because I didn't allow the poolish to develop, but the dough was workable. So I set up to do a 100% hydration baguette.
Maybe I shouldn't call it a baguette? I'm sure it doesn't qualify under some definition, but it's a long and thin bread made with only flour, water, yeast, and salt, so good enough for me.
The technique I'm using is a compilation of my few day's research. I build the dough in a bowl, mix it together, let it autolyse for a while, and give it a stretch and turn about every 45 minutes for 5 turns. I use a bowl instead of a bench so I don't add any more flour. I just use a bowl scraper to work the dough. For the 100% batch I then refrigerate the dough to help firm it up a bit.
Shaping is based on PR's description of Gosselin's baguettes - the dough is cut and tossed in flour, stretched into baguette shapes and thrown into an oven without a final rise. I've never handled a dough this wet so the shaping is probably the weakest part of this trial, but the bread came out great. Nice oven spring, huge holes, crispy crust. I'll take some pictures of the final product and try to figure out how to post them.
Recipe - 10oz Flour (King Arthur Sir Lancelot), 10oz Water, 3/4tsp Yeast for the poolish, 10oz Flour, 10oz Water, 3/4tsp Yeast, and 2tsp Salt to finish the dough.