Here's to you Dr. Snyder
Yeah, I know. I've posted my version of these SJSD's before. But I have a new oven (again). I recently posted my first two bakes with the new oven, the Tartine Country Bread done up as baguettes. I was a bit perplexed as to how long the baguettes took to bake: 32 minutes at 300g each. Way too long in my book. And I wondered whether it was the oven, or me or the dough, or or or... So I needed to return to a reliable workhorse for a comparison bake. And to also see how the new oven performed in relation to not just the Tartines but also to the prior oven.
And they did just fine. 13 minutes of steam followed by 10 minutes more, and an additional 4 minutes for the batard. A bit too browned on the grigne, but they opened up beautifully, so who am I to complain? They bake a bit too close together in my 30" wide oven and so the sidewalls get a bit too much insulation from one another, hence a slightly lighter shade on the sides.
Similar to the Tartines - 3x300g baguettes and 1x550g batard. I guess the Tartines are just a different animal, and maybe/maybe not designed to work well in the baguette format. Perhaps one day I'll conform to a more rigid standard and try to bake Mr. Robertson's Tartine baguette formula itself.
My hat's off to David Snyder for not just this formula, but for being an inspiration to a number of other bakes that are chugging along just dandy for me. Could I have done it had there been no dmsnyder? For the most part, I guess so, but I can't go back now. Mr. Peabody and Sherman took the Wayback Machine with them.
alan
Comments
And thanks for the kind words.
Happy new year to you and yours and happy baking!
David
I'm taking dbm's suggestion. Next up will be that one. Baked as baguettes, as I have no control over the brain centers and synapses that dictate which shape to form the dough into. Somewhere between reptilian and amphibian functioning medulla oblongata centers will do just that, so I can't really be blamed for being subserviant to the commands emanating from there. Or so a frustrated wayward science teacher/baker once told me...
My brother and sister-in-law will visit with us later this week and I sent to them a now-growing list of breads to have baked for them upon their arrival here - their choice. Sandra chose the sesame semolina levain, which I got from you-know-who. We both informed her that it was a wise choice, and our current personal favorite.
But first I "need" to get in that Pugliese Capriccioso. It's the medulla oblongata thing to do...
Happy New Year, alan
Looks great as usual Alan.
Happy new year. Look forward to reading more of your posts in 2016.
Thanks again, and Happy New Year to you too.
We last left the very short version of getting the BBB to intervene after a year of undiagnosed problems with my then brand new GE electric double oven. 4 GE service tech visits and no problem was discovered. Butting heads with GE Customer Relations. Hence the BBB.
Finally the very nice person at GE HQ agreed to swap out the oven for a new one. I'll leave the delivery woes and distress out of the story. A really nasty mess in itself. That's XPO Logistics Last Mile Express if you ever have the opportunity to avoid them.
Oven arrives and put in place, I clean it. Next up, as I discovered with the prior oven, is to run a self clean cycle for each box so that the chemical smell (warned to remove birds from premises beforehand) can burn off. Without that, there is a persistent smell.
So..the first, and I mean first, button that I touch to start the clean cycle renders an error message "turn OFF brnr". No "brnr" is on. after 4 tries, I kill the power and try again. Zero. I call the GE Answer Hotline - no known error message in their database. Day 2 and my now good friend the service tech shows up. No problems with his diagnostics, and he's never seen the message before, nor has his next level support person. Brand new out of the box oven - made by Roper for GE BTW. The next day my tech buddy calls to say that an engineer at Roper suggests that I turn on the warmer function of the cooktop for 20 minutes, let it cool down for 20 minutes and try again. Well, that worked. But that also leads me to think about how long before the next issue with the oven will rear its ugly head. The one year warranty clock is ticking...
and it is time to move on to another one of Davids great breads that is overlooked to make another version of baguettes - his Pugliese Capriccioso I cut the semolina to 20% and the AP to 70% and add 5% each rye and WW and then chuck in some olives to make a great olive bread. I would think it would make a fine baguette too
Another fine bake indeed! The best of the best.
Happy baking in 2016 Alan..
Funny, but I copied this off back in July, 2014 when I was first building up a stack of formulae to backlog ;-) and never got around to it. Yup, found it in the back of the stack probably nestled in next to the Tartine Country Bread. copied off at about the same time and also lost to time.
As you mentioned, we'll see how it bakes up as some baguettes and a batard (as usual just for the fun of it all).
I just needed to get an old standby under my belt to see whether the oven was operative.
Thanks and Happy New Year, alan