The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

txfarmer's "36 hours+ Sourdough Baguettes"

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dmsnyder's picture
dmsnyder

txfarmer's "36 hours+ Sourdough Baguettes"

Watching the development of baking skills and the endless creativity of TFL members gives me enormous enjoyment. When I find members using formulas or techniques I have contributed and taking them to new and exciting places, I am especially thrilled. I can think of no better example than what txfarmer has done with the Anis Bouabsa and Phillip Gosselin formulas I first explored as part of my “baguette quest” in the Spring and Summer of 2008. Her “36 hours+ sourdough baguettes” (See 36 hours+ sourdough baguette - everything I know in one bread for her original, basic formula.) have been visually stunning as well as technically intriguing. It was with great anticipation that I followed her formula and procedures this weekend to make a batch myself.

My only modification of txfarmer's procedure was that I fermented the dough prior to dividing and shaping at 85 dF for 1 hour. I generally scale baguettes to 250 g to fit my baking stone. Her formula makes about 900 g of dough. I divided this into 3 pieces of 299 g each and shaped them to (barely) fit on my stone. I baked the baguettes for 12 minutes with steam at 460 dF conventional bake then for another 12 minutes at 435 dF in a dry oven using convection bake. In hindsight, I should have baked them for about 2 minutes less. They sang when taken out to cool and smelled delicious!

 

The crust was very crunchy and the crumb satisfyingly open, although not as open as some of the amazing baguettes txfarmer has shown us. The flavor of the bread was complex, nutty and sweet with moderate sourdough tang.

I do believe I have a new favorite sourdough baguette.

 David

 

 

Comments

FrenchNyonya's picture
FrenchNyonya

This is something to be proud of! They are beautiful with open crumbs, the colur and the slash..oh beautiful slash.. i tried this fomular before but it was so wet to have beautiful slash like yours.

Now you have to make some terrine or pate to go with :)

Thanks for sharing!

isand66's picture
isand66

Not too shabby :)

Feel free to send some over to me for breakfast!

Nice baking as usual Dave.

Ian

Song Of The Baker's picture
Song Of The Baker

Jealous.....im jealous!  And hungry now...:)

dabrownman's picture
dabrownman

are gorgeous.  A fine bake as usual.  txfarmer's 36 hour method works so well for so many breads it is almost a go to method for SD breads.  Sure makes for a tangy SD taste and these baggies of yours must taste great.

Floydm's picture
Floydm

They look great, David.  Txfarmer is an inspiration to us all.

-Floyd 

SylviaH's picture
SylviaH

I can only imagine the delicious flavor.  I bet they went great with dinner.  You did time them for dinner, didn't you : )

Sylvia

dmsnyder's picture
dmsnyder

Of course I timed them for dinner!

Ground chicken-burger with tomato, red onion and roasted New Mexico green chile

David

SylviaH's picture
SylviaH

Now that's a goodtime sandwich!  I think I see one your fine kosher pickles in the background :)

Sylvia

 

dabrownman's picture
dabrownman

brought a smile to my face! Nicely done.

dmsnyder's picture
dmsnyder

to my tummy. :-)

David

dmsnyder's picture
dmsnyder

David

txfarmer's picture
txfarmer

I am honored! You did a fantanstic job with this formula, look at the great scoring and crumb!

dmsnyder's picture
dmsnyder

I just followed your instructions. :-)

Your formula makes delicious baguettes. 

David

GSnyde's picture
GSnyde

Nice baguettes.  When DMS and TXF join forces, the bread world shudders in amazement!

I too made baguettes last weekend, using my San Francisco Country Sourdough formula.  They turned out well, but I was in a rush to leave for a dinner and didn't take photos.  I was in such a rush that the boule made from half the recipe sat in the fridge for 26 hours and was baked last night.  It was good, too.  Real sour.

Glenn

dmsnyder's picture
dmsnyder

David

FlourChild's picture
FlourChild

They are beautiful, I love the crisp, pointy ends and the skillful scoring.  The crumb is my favorite part- glossy, open and rustic, just perfect.

dmsnyder's picture
dmsnyder

David

isand66's picture
isand66

David,

I just made these for the second time with mixed results.  My crumb is not even close to TX Farmer, but not too bad all things considered.  My biggest issue is that I have a bakers couche I bought from KAF a while ago and when I try to remove the dough and put on my bakers peel I ended up making a mess of it.  I think I ended up scoring the wrong side of the dough since after trying to roll them off of the couche I couldn't tell which side was which and apparently this had something to do with the dough coming apart at the sides.  My scoring on this dough was not too good either but I think that was more due to my getting annoyed after messing up the transfer.

My question for you is what method do you use to let the dough rise on its final journey before going into the oven?  Do you have a couche or make one using parchment paper or towels?

 

Thanks.