The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

From a 36 hrs baguette mishap to a gorgeous 25 hours batard...and a question

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M2's picture
M2

From a 36 hrs baguette mishap to a gorgeous 25 hours batard...and a question

On a sunday morning, I set out to try the 36 hours baguette recipe from txfarmer. Eight hours later, as I was re-visiting the procedures of this recipe, I noticed that I'd made a mistake and I immediately ran to the fridge: the levain is supposed to be mixed in AFTER the flour and water have hung out in the fridge for 12 hours.  However, I mixed levain, flour and water all at once and put the whole thing in the fridge.  Did I just create a gigantic levain?


I took the mixture out of the fridge right away, added the salt, and let it fermented for about 3 1/2 hours (S&F in between). Then I pre-shaped, shaped, proofed at room temperature for a while and put it back to the fridge. (I decided to do a batard shape instead of baguette because at this point, I had no idea how the dough is going to perform and I didn't want to put much effort in shaping)  However, due to the earlier mistake, I wasn't confident to let it retard for another 24 hours.  The dough retarded overnight in the fridge and I baked it in the morning.


The dough surprised me. It rose nicely in the oven, sang beautifully when it came out, and tasted great.  Happy ending.



A few cracks appeared after it finished singing.



Crumb shot.  Tender and chewy at the same time.  Got a sour note due to long fermentation.


So now I wonder...how to determine when to add levain to the flour mixture?


Thanks


Michelle

Syd's picture
Syd

Looks great, Michelle. Lovely grigne, crust and crumb.  Certainly, a happy mistake!:)


Syd

dmsnyder's picture
dmsnyder

To make such mistakes!


Beautiful bâtard, Michelle!


David

M2's picture
M2

Thanks Syd :)


Thanks David.  You know what, I had been thinking about your San Joaquin Sourdough while trying to save my dough.  I thought, if the extended fermentation of your SJS works, my dough might have a chance to live.  Your SJS gave me mental support!


Michelle