The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough poolish baguettes after weeks of practice!

maojn's picture
maojn

Sourdough poolish baguettes after weeks of practice!

This is the result of my weeks of practice making baguettes. I posted a question in the forum and thanks to everyone who provided help. I have finally nailed down the problem and have made 3 consistant good batches. Turned out my problem is not only at scoring, but also the fermentation time, my oven temp,  and steaming duing baking.

The story started at my first post and here is the quesiton I posted. 

To summarize:

- The bulk fermentation should be much longer so the volume at least 3x

- The final fermentation takes 1 hour, instead of 30 min

- My scoring was indeed too deep, should be shallower like trying to make a flip. With the combination of enough fermentation, right scoring and right temp/steam, the ears will stand up themselves!!!

- put my stone at the bottom near the heat source which is 290C, preheat at least 1 hour, lava stones in cast iron tray under it preheat together. Once the dough in, add two cups of boiling water over the lava stone and keep the temp at 290 for 5 min, then drop to 240C. Take the lava stone out after 10 min and continue 240C for 10min

I am very happy with my current baguettes. I did modified my previous recipe a little bit and use only SD without instant yeast, also did autolyse during bulk fermentation.

 

Comments

dabrownman's picture
dabrownman

Those are some first rate baguettes inside and out!

Very nice baking indeed.

maojn's picture
maojn

I am happy about the result. I still have a lot to learn. Bread making is such a wonderful world!

Yerffej's picture
Yerffej

Beautiful.

Jeff

maojn's picture
maojn

 Jeff!

Janetcook's picture
Janetcook

WoW!

Janet

maojn's picture
maojn

Janet :)

dmsnyder's picture
dmsnyder

Crust, crumb, shaping, scoring ... everything looks wonderful!

Congratulations! 

David

P.S. How do they taste?

maojn's picture
maojn

Forgot to mention. The reason I keep making them even their appearance looks good is because I don't like the crumb to be too chewy. I tried KA bread flour, all purpose, french style and KA BF+ cake flour. I think french-style is a winner. But if I handle AP properly with autolyse, it's not bad and the cost is much lower. Any trick you can provide as well? 

Jean

dmsnyder's picture
dmsnyder

Hi, Jean.

I think you already discovered that AP flour is usually best. Classic French baguettes, with a thin, crackly crust and open crumb are made with flour that is lower in protein than KAF AP. Some day, I am going to try making baguettes with cake flour or a flour mix that has less than 11% protein.

KAF's "French Style" flour is supposed to emulate French T55, but it is pretty expensive.

On the other hand, a lot of the California bakeries that are most highly regarded use one of two flours from Central Milling that have about 11.5% protein for baguettes. One of these is what Whole Foods Mkt sells as their 365 Organic All-purpose Flour. And it is significantly less expensive than KAF AP (unless you are buying 25 or 50 lb bags direct from KAF).

David

evonlim's picture
evonlim

Awesome!! just perfect!!

evon

maojn's picture
maojn

Not really perfect. But I am satisfied already!  ^^

Jean

isand66's picture
isand66

Excellent!  Those look about as good as you can get.  Which formula did you use for these?

maojn's picture
maojn

I used the poolish formula but added 1 hour room temp autolyse at the beginning of bulk fermentation. 

Jean

Floydm's picture
Floydm

Yeah, those are beauties.  Well done!

maojn's picture
maojn

Jean

Mini Oven's picture
Mini Oven

And sourdough to boot!  Well done!

maojn's picture
maojn

Loveeeeeeee sourghdough!!!

And I really like your name 'mini oven'!!!

SylviaH's picture
SylviaH

All around beautiful baguettes!    

Sylvia

maojn's picture
maojn

very much!

Jean

maojn's picture
maojn

very much!

Jean

felicekitchen's picture
felicekitchen

they look wonderful!

maojn's picture
maojn

I am happy with them!

Jean

Wingnut's picture
Wingnut

Those are some cracking good looking baguettes!

Cheers,

Wingnut

maojn's picture
maojn

They took me quiet a while :)

Alpana's picture
Alpana

These are absolutely perfect baguettes! 

maojn's picture
maojn

I want to incorporate some whole wheat into it now. new project.

Mebake's picture
Mebake

Beautiful in every way, maojn! tells tales about your skills, and the fruits of your labor.

Excellent!

(Your oven gets to 290C!, WOW.. what oven type/make do you have?)

maojn's picture
maojn

on homepage of my blog http://www.wretch.cc/blog/maojn7488

I think it's this one: 

http://products.geappliances.com/ApplProducts/Dispatcher?REQUEST=SpecPage&Sku=PT916SMSS

by making steam, i broke the bulb twice so far. but they are not expensive so it's worth it! Just wish I had thought of that one day I might be interested in artisan bread making and installed a steam oven instead when I remodeled my kitchen 。。。。

lumos's picture
lumos

My God, these are seriously beautiful craft, maojn!  found your comments/record of your experience really interesting, too.  Thank you for sharing.  I'm jealous you can heat up your oven to 290 C. My old gas oven only goes up to 250 C......( but at least I can blame my oven if my baguette doesn't come out as good as yours....:p)

maojn's picture
maojn

for your great compliment! We all know how hard we have to work behind the scene in order to achieve our goal here. And I have a good excuse myself that I don't have a steam oven, yet. :P

PDLarry's picture
PDLarry

耳朵!

maojn's picture
maojn

I was hoping to see those ears. Finally, all the hard work paid off! 

sallam's picture
sallam

very nice, but where is the recipe?

maojn's picture
maojn

there is link in my post which contains recipe

sallam's picture
sallam

I've followed your first post:

http://www.thefreshloaf.com/node/32824/sourdough-poolish-baguettes-pain-de-campagnecustomized-kneading-board%EF%B9%90-first-post-tfl

but it has instant yeast in it. I thought you now use only sd. Could you please post your final recipe?

Do you use your SD to make a poolish first? if so, what percentages please?

maojn's picture
maojn

Sorry about the confusion. Yes, that's the recipe I currently use except I use SD in replace of instant yeast. It will take longer at main fermentation though. So:

SD starter 600g:
French Flour 300g
water 300g

Ferment at R.T until bubbling. Usually takes 6-8 hours. Then refrigerated overnight.

Final dough:
All above
French Flour 700g
Water 450g
salt 21g
diastatic malt powder 1tsp

I use mixer gently mixed everything into a wet ball. Lowest speed maybe for a minute or so. Then ferment at R.T. (about 65F here).
30min S/F 2x
30min S/F/2x
30min S/F/1x
1hour S/F/1x
.....
.....
continue to S/F every 1 hour until my small cylender (see picture below) becomes 3 fold (grow from 10ml to 30ml)
sometimes when it's 2 fold, I put it into refrigerator until next evening then continue below.
split to 4 equal dough, preshape, relax for 30min
shape into baguettes, rise for 1 hour
preheat oven with stone and lava rock to 290C (500F), this usually takes 1.5hours(yes, it's long)
bake for 10min at 240C with steam, 10 min more without steam.

sallam's picture
sallam

Many thanks for the detailed recipe. I'm only confused regarding the first step. You mentioned:

SD starter 600g:
French Flour 300g
water 300g

Do you mean that you use 600g SD and mix it with 300g flour + 300g water? that would be 1200g? or do you mean just flour and water to make a poolish, not SD?

..am I not getting that right?

maojn's picture
maojn

it's  French Flour 300g
water 300g
so total 600g add to main dough, not 1200g. Sorry.

sallam's picture
sallam

so no sourdough in it at all? just a poolish? where is the yeast?

maojn's picture
maojn

what I meant is sour dough made with equal amount of flour and water. I need to work on my communication, hahaha. So first, I feed my SD with equal amount of water and flour, then 6-8 hours later when it's bubbling, I take 600g of it and add the remaining ingredients and start the S/F etc.

sallam's picture
sallam

Now I get it, many thanks.

My question now : how much SD do you feed 300g flour and 300g water?

And while you're here, could you please give me the Amazon link to that cylinder you use to measure the dough expansion

maojn's picture
maojn

so always use equal amount: 300sd:300water:300flour

sallam's picture
sallam

Now I get it, many thanks.

My question now : how much SD do you feed 300g flour and 300g water?

And while you're here, could you please give me the Amazon link to that cylinder you use to measure the dough expansion