When is a baguette not a baguette?
Is a baguette a formula, or a shape? That's the question I found myself asking by the time I was done with this one. It's clear from Tartine Bread that Chad feels that it's the formula that makes a baguette, not the shape, when he talks about using his country bread dough and the result being elongated country bread. While inspiration for the 15% garbanzo flour I used here was reading that there's a limit to the amount of bean flour a French baguette can contain, I suspect is that percentage is far above what most self-respecting baguettes contain. The rest of the flour was KA AP. But if baguette is formula and not shape, then what's the term for long bread- submarine?
In any case, sometimes I am trying to put together flavors I think will go well together, and sometimes I just have lots of different things I want to try and they wind up together in the same bread so I'm not constantly baking. And that's why this bread has15% cooked red quinoa. And shaping as a "submarine"? That was because my wife had made some tasty meatballs the night before and I had a meatball sandwich in mind. That and I try to intervene before my hands automatically shape the dough into a boule. Once they learned that trick there's been no stopping them.
Similarly, the bread has an extra 25g of water, because I can tend to add the salt at the beginning of the mix on autopilot, and this time I remembered I wanted to autolyze. So I held back the salt, but added all the water initially had in mind.
In other words, probably not a baguette, but a good example of how baking day tends to go around here- and a fine vehicle for meatball subs, and a few other sandwiches thereafter.