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100% Sourdough baguette

MJ Sourdough's picture
MJ Sourdough

100% Sourdough baguette

Freshloafers

I wanted to share my most recent %100 sourdough baguette (no poolish & no yeast). I was able to get the open crumb baguettes are known for and a crispy, light crust as well. I used an interesting method which involved using 1/3 of the flour and water for a long autolyse. Plus i added small amount of my homemade malted rye powder.

Let me know what you all  think. I can share my method if anyone is interested

Thanks

MJ Sourdough

alfanso's picture
alfanso

Nice scoring, good open crumb.  Congrats.

Other than a pat of butter, what more could one ask for?

MJ Sourdough's picture
MJ Sourdough

Maybe more butter! HAHA

dabrownman's picture
dabrownman

expertise, you should try out David Snyder's Jan Joaquin baguettes to compare to yours and see if you can pick up any new ideas? Yours are just terrific all on their own though.  Well done and

Happy Baking  

MJ Sourdough's picture
MJ Sourdough

Where can i find David Snyder's Jan Joaquin baguette recipe/method?

dabrownman's picture
dabrownman

baguette in the search box on this site, upper right,  and found this link  Click it and it will take you there.

http://www.thefreshloaf.com/node/32906/san-joaquin-sourdough-baguettes

Happy baking

Maverick's picture
Maverick

These look delicious. My only constructive criticism would be that they look slightly oveproofed. I am sure we would all enjoy your write up on these.

MJ Sourdough's picture
MJ Sourdough

I really appreciate the constructive criticism as i do not know very many other bakers to bounce ideas off.

bikeprof's picture
bikeprof

formula...along with commentary on what you see as key to making this successful, given your experience.

that and the recommended comparison with Snyder's SJSD Baguettes would be a really valuable contribution.

great work!

 

MJ Sourdough's picture
MJ Sourdough

Thanks for all the comments!

Method:

Quick 11hr 100% sourdough baguette. 

Output:

3 baguettes at 350g each

Ingredients in baker's percentage/grams:

Organic bread flour: 100/530g
Water: 75/397g
Unprocessed Ile de Re sea salt: 3/16g
Homemade malted rye powder: 5/27g
Ripe 100% starter: 15/80g

Day 1:

7:30am: Make levain using all the starter (80g) ( I start expanding my starter the night because i store it in the fridge), 1/3 of the bread flour (177g) and 1/3 of the water (132g). At the same time mix 1/3 of the bread flour (177g) and 1/3 of the water (132g) for autolyse. Cover the levain and autolyse, reserving the remaining bread flour, water, malt and salt for later. Rest covered at room temperature.

2:30pm: Make the dough. Hand mix levain, autolyse and the remaining bread flour, water and malt. Exclude salt for now. Rest a room temperature.

2:55pm: Add salt and hand mush into the the dough. Knead for only abut 2-3min until everything is smooth and incorporate and do a first stretch and fold. Rest covered at room temperature

3:30pm: Second stretch and fold. Rest at covered room temperature.

4:00pm: Third stretch and fold. Rest covered at room temperature.

4:30pm: Divide and first pre-shape in small loose boules.

4:45pm: Second pre-shape into small loose batons

5:00pm: Start final shape into baguettes

5:30pm: Score and bake in a pre-steamed 500F oven on a baking stone for 35min. I steam using a backing sheet under the stone for the first 10min, then i open the oven to vent the steam and remove the tray.

6:05pm: Cool baguettes

6:30pm onwards: Eat!

 

Maverick's picture
Maverick

I find the first step interesting. 7 hours with the starter, 1/3 flour, and 1/3 water sounds more like expanding the starter even further to me while changing the hydration of the starter slightly. Seems to make sense if you are trying to get the bread in the oven at 5:30.

Nice straight forward recipe. If you want to crisp the crust a little, prop the oven open for the last few minutes of baking (or after finishing and before removing from oven). Although yours look like they have a nice crust.

Like I said above, they are slightly overproofed, so maybe shorten the time between final shape and scoring/baking. Or maybe skip the second pre-shape and start with a loose baton in the first pre-shape. They are not terribly overproofed, so I am thinking it was pretty close.

You can see in the final loaf that there is not a lot of definition within the slashes (i.e.it is kind of uniformly flat). The crumb shot confirms it since there is more of an oval shape rather than round and the bottom is more flat. Honestly, I don't think anyone would really notice unless they were looking specifically for such things.

Grouchpotato's picture
Grouchpotato

Maverick, please tell me what you see as "overproofing" in the baguettes.  I'm trying to pay more attention to detail in my baking and don't know how to recognize overproofing.

Maverick's picture
Maverick

You can see in the final loaf that there is not a lot of definition within the slashes (i.e.it is kind of uniformly flat). The crumb shot confirms it since there is more of an oval shape rather than round and the bottom is more flat. Honestly, I don't think anyone would really notice unless they were looking specifically for such things.

To add to that, if it were underproofed then it would be smaller, too round, and the crumb tighter.

Hope that helps.

Maverick's picture
Maverick

Here is a visual of a loaf and crumb to show the difference between underproofed, nicely proofed, and overproofed:

edit to credit the photos to: Ciril Hitz. “Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home.” iBooks.

utahcpalady's picture
utahcpalady

Maverick - thankyou! That is excellent information

 

MJ Sourdough's picture
MJ Sourdough

Maverick

Thank you so much for all the constructive insight. Very helpful indeed! I think might skip the first pre-shape next time, like you suggested.

MJ Sourdough

Maverick's picture
Maverick

Please post the next loaves as well. It will be interesting to see if it makes a difference.

BTW, don't think that just because I know how they are supposed to look that I can get it right myself. When it comes to sourdough, my timing is almost always off no matter how many times I stick my finger in the dough to see if it is proofed correctly. Commercial yeast is easier, but I love using sourdough.

Oh, one suggestion is to try to slash it 5 times. That might help with them being more evenly slashed (although the one on the left looks pretty good).

Kelownagurl's picture
Kelownagurl

I'm going to try this tomorrow but I have a couple of newbie questions for you.

My starter is in the fridge.  You mention you start to expand your starter the night before. Can you tell me what you do exactly?

I don't have any malted rye powder.  Can I live without it?  Is there a substitute that will do in a pinch?

Thanks. :)

~Barb

MJ Sourdough's picture
MJ Sourdough

Hi Barb

Sorry for the late response. When expanding my starter I first see how much levain I will need. Lets say I need 150g. Then 12 to 14 hrs before staring the bread making process i take 50g of starter from the fridge and mix it with 50g of bread flour and 50g of water. Basically 1/3, 1/3, 1/3. after 12 -14 hours it should be very active, if it is kept at room temp. you can test this but seeing if a bit of the levain floats in water.

I keep my started in the fridge at 100% hydration (100g of flour for every 100g of water). So when i do my 1/3 1/3 1/3 expansion it remains at 100% hydration.

Does this help or am I making it more confusing?

As for the malt, maybe if you don't have any malt, try using a small percentage of rye flour in the overall amount of flour, but will not have the same out come.

let me know how it goes.

Thanks