San Francisco-style Sourdough Bread two ways
Baguettes made with San Francisco Sourdough dough
I do like sourdough baguettes. Since I'd developed a San Francisco-style Sourdough bread I was happy with, I decided to make some baguettes with this dough. I made one kg of dough and shaped half of it as a boule which was retarded overnight before baking. I divided the other half into two 250 g pieces and shaped them as baguettes, proofed them and baked them without retarding at 460 degrees F for 22 minutes. See my recent blog entries for the formula and procedures. (My San Francisco Sourdough Quest, Take 3)
Baguettes on the peel, ready to score and load
Scored baguette, ready to load and bake
Baked baguette, cooling
The crust was slightly crunchy and chewy. The crumb was chewy with a nice flavor and a mild sourdough tang. These are definitely worth making again. Next time, I think I'll retard the shaped baguettes and also try baking at a slightly higher temperature to get a darker, crunchier crust.
The boule also turned out nicely, shown here with "a supporting cast" of San Joaquin Sourdough bâtards.