The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Even more 36 hour sourdough baguettes - never gets old

txfarmer's picture
txfarmer

Even more 36 hour sourdough baguettes - never gets old

Sending this to Yeastspotting.

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 By now, you all know that I never get bored with 36 hour sourdough baguettes, just keep making and eating them -- with a bit of variation each time

1) Rye sourdough, with dried lavender. Lavender adds a subtle herby fragrance to flavor profile.

 

AP Flour, 425g
ice water, 315g
dried lavender, 1TBSP
salt, 10g
rye starter (100%) 150g

-Mix flour, dried lavender, icewater, and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.


2)Rye sourdough, with caraway seeds. Such a classic combo, can't believe I just got to it now.

AP Flour, 425g
ice water, 315g
caraway seeds, 15g
salt, 10g
rye starter (100%) 150g

-Mix flour, caraway seeds, icewater, and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.

3)Rye sourdough, with millet for extra crunch and nutrition.

 

AP Flour, 425g
ice water, 315g
millet, 50g
salt, 10g
rye starter (100%) 150g

- soak millet in enought water overnight, drain
- Mix flour, drained millet, icewater, and autolyse for 12 hours.
- Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.

4) White starter, 20% spelt flour. Extra earthy flavor from spelt.

 

AP Flour, 325g
spelt flour, 100g
ice water, 315g
salt, 10g
white starter (100%) 150g

- Mix ap, spelt, icewater, and autolyse for 12 hours.
- Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.


Comments

Floydm's picture
Floydm

Beautiful.  Absolutely beautiful.

-Floyd

txfarmer's picture
txfarmer

Thanks Floyd! Cant wait for the conference!

dmsnyder's picture
dmsnyder

David

txfarmer's picture
txfarmer

Thanks David, long time no "see"!

Mebake's picture
Mebake

For crust lovers, theses baguettes must be the pinnacle of breads, Txfarmer! It comes in flavors now..?! How extraordinary.

Really beautiful, as Floyd said.

 

txfarmer's picture
txfarmer

I agree that these baguettes are mostly crusts, yum!

bakingbadly's picture
bakingbadly

My goodness...

The open crumb is gorgeous. I just can't keep my eyes off it!

Zita

txfarmer's picture
txfarmer

Thanks Zita!

mwilson's picture
mwilson

You certainly have mastered this 36-hour baguette being able to give us four variations all of which are consistently stunning. Great flavours, great crumb on each and wonderful photography to boot.

Truly masterful!

Blown away,

Michael

txfarmer's picture
txfarmer

Thanks Michael!

foodslut's picture
foodslut

Good show - thanks for sharing.

txfarmer's picture
txfarmer

Thanks for commenting :)

Toad.de.b's picture
Toad.de.b

What an eyeful.  Sets the standard for "open crumb", and perhaps for bold crust on a baguette.  Love the darker toastiness of these compared to your more golden 36h bags.  And the quality of the photography is, as always, right up there with that of the subject matter.

What I have trouble understanding is how you can hack apart these beautiful loaves for the photo shoot, thus opening up that exquisite crumb to staling.  I mean, the whole longitudinal slice - big sandwich?  Big family?  I hope so!  Anyway, thanks for doing so for us!

Tom

txfarmer's picture
txfarmer

My husband and I can each eath one whole baguette in one sitting, so these cut ones are usually consumed right away. If there are any won't be eaten within 24 hours, I freeze and reheat before eating.

 

PastryKid's picture
PastryKid

What kind of oven are you baking in, what temp, and are you able to keep a nice crispy crust on your bread?

 

tks.

 

txfarmer's picture
txfarmer

A normal electrical oven in my apartment, the baking procedure and temp can be found from the link to the original 36 hour baguette formula. essentially it's preheated with a stone with highest possiblel temp, bake at 460F for 25min. With steam for the first 10.

dabrownman's picture
dabrownman

100th (not really but it seems like it) 36 hr baggies variation.  Every Time I put lavender in something one of the girls complains about the taste - its like some folks think cilantro tastes like soap.  Lavender can be pungent.  Never tried lavender in bread.  Love the spelt and rye in the other two also.  Both make plain old white bread better - even in small amounts.  makes all the difference.

Nice baking and post as usual. 

txfarmer's picture
txfarmer

Yeah, baking with lavender is tricky, sometimes it's too floral. However, kneaded into bread dough, most spice taste milder, lavender is no exception in this case. Another combo I like in tarts/cakes is dark chocolate and lavender, the bitterness of chocolate seems to complement lavender well.

longhorn's picture
longhorn

They look Perfect!

Bravo! 

rayel's picture
rayel

Hi txfarmer, thanks for lovely pictures, a visual feast. Super thin crust along with the deep crust color, Wow. 

Ray

isand66's picture
isand66

Amazing baguettes Txfarmer.  You and Dave have these down to perfection.

I tried this once and my results were not quite there yet, but after you have reminded me how beautiful and tasty they can be I will have to try again.  The last time I had an unfortunate incident while trying to transfer the rested baguettes from my couche to the oven and ended up with several disfigured breads.  Needless to say you have inspired me to try again!

Regards,
Ian

mamatkamal's picture
mamatkamal

This open crumb looks amazing! A perfect baguette! 

Cheers

Mamat

Connie.'s picture
Connie.

You're able to bake constant perfect baguettes, I need to make more baguettes and maybe one day I can too. What a beautiful open crumb.