The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Levain open crumb

koffie's picture

Levain open crumb

i am trying to creat a simulair crumbstructure for a while but I can't get it right. what i know is. They use levain.and a little bit of yeast and  t65 flower. they Aldo use twi different pre ferments. The dough shaming is with a machine. So the dough cant be high in water percentage.. So who knows. The bread is from a artisanaal bakery in france. 

PetraR's picture

To my knowledge Baguettes always have a high hydration at 80%.


isand66's picture

Do a search on this site for TxFarmer's 36 hour baguettes.  I have made her recipe and it is as good as it gets once you master it.

dabrownman's picture

txfarmer's baguettes, except for maybe David's San Joaquin baguettes which have some whole grains in them and maybe not as big of holes - but they taste great .  White flour ones for txfarmer are 75% hydration and are more difficult to handle but after 4 batches you should get the hang of them.  King Arthur Flour has their standard baguette recipe on their website at 67% hydration and are more easy to handle and also make some fine baguettes without the 36 hour time and look like your crumb photo..

Happy baking