The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yet more variations on 36 hour sourdough baguette

txfarmer's picture
txfarmer

Yet more variations on 36 hour sourdough baguette

Sending this to Yeastspotting.

Click here for my blog index.

Still making baguettes every weekend, with random "what's in the cupboard/fridge variations".

1) With semolina flour

AP Flour, 350g

Semolina Flour, 75g

ice water, 320g

salt, 10g

starter (100%) 150g

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

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

My semolina flour absorbs quite a bit of water, so I kept the dough fairly wet. Nice crumb, with gold color and good chew.

2. With prosciutto, yum!

Sticky proscioutto does affect the crumb negatively, but for the awesome taste, it's worthwhile.

AP Flour, 425g

ce water, 320g

salt, 10g

rye starter (100%) 150g

proscioutto, 100g, diced

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

-Mix in salt, rye starter, and proscioutto pieces, then follow the basic 36 hour sourdough baguette formula here.

3. With caramelized onion

AP Flour, 425g

ce water, 315g

salt, 10g

rye starter (100%) 150g

caramelized onion, 80g, diced

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

-Mix in salt, rye starter, and caramelized onion, then follow the basic 36 hour sourdough baguette formula here.

Onion pieces are peeking out, these baguettes are full of the frangrant flavor and smell of caramelized onion.

Comments

jcking's picture
jcking

Thanks for sharing ~ Jim

txfarmer's picture
txfarmer

Thanks Jim!

tomcatsgirl's picture
tomcatsgirl

Lovely I always get excited when I see a new blog post from you. Your breads are always so amazing. Your photographs are awsome!

txfarmer's picture
txfarmer

Thanks! I am so encouraged!

lumos's picture
lumos

I wish one day I'll get the crumb like yours..... Did once (the proof in my profile picture), but never happened again since. It was very early days of my baguette-making, so I have no idea how I did it. :p

Will keep on dreaming. ;)

 

txfarmer's picture
txfarmer

If it happened once, it will happen again! Believe!

sam's picture
sam

Wow, you just diced up meat and mixed it into the dough?    I wouldn't have thought of that.   Cool.    All you need is a slice of cheese and you've already got a ham+cheese sandwich.   :)

 

lumos's picture
lumos

Mixing in chopped bacon/pancetta into baguette dough has been quite popolar among Japanese homebakers, actually. Often they mix in chopped cheese, too.....or almost anything they can but their hands on!   They're extreme baguette-fanatics but not quite purists. :p

sam's picture
sam

Maybe one could make, like, "Burger Baguettes".    Cheese and crumbled ground beef or something.   :)    That would be awesome. 

lumos's picture
lumos

Other popular one in 'baguette' variations is filled-epi, especially bacon.  They roll up slices of bacon in the dough when shaping and cut it into epi-shape, like this. Again, sometimes with cheese. 

They do all sorts of variations in the filling. Some are nice, others plain weird....:p

 

p.s.

Did I just toss another bone? :p

 

 

txfarmer's picture
txfarmer

Ha, that bone has come and gone. I made that bread a few times already, yummy!

sam's picture
sam

Sorry, I was kidding about "burger baguettes".   In reality it would probably not be so good, especially after it sits for a while.   Anyway just neat to see something different, thank you TxFarmer.    I would not have thought to mix meat and dough, except for maybe a meat pie, but proscuitto is not something that would "spoil", and it looks delicious.

 

txfarmer's picture
txfarmer

Prosciutto breads are actually pretty common in Italian cooking. I have seen quite a few recipes, and my local bakery carries a prosciutto bread (not baguette).

Like Lumos mentioned above, a lot of Asian breads have meat in the dough. You have a good point about storage. Usually I just freeze the ones we can't finish within the day.

Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul's picture
Paul Paul Paul ...

You should seriously create a video on making your baguettes, or at least shaping them. I think everyone would love it, because based on your consistent results, you seem to have just about the best baguettes around! Please consider! :)

txfarmer's picture
txfarmer

I will definitely consider! Thanks Paul:)

Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul's picture
Paul Paul Paul ...

You should seriously create a video on making your baguettes, or at least shaping them. I think everyone would love it, because based on your consistent results, you seem to have just about the best baguettes around! Please consider! :)

GrapevineTexas's picture
GrapevineTexas

That very first photo did me in...I am beyond green, with envy; your bread leaves me speechless...thank goodness I can type.

;)