Oct 8: Shortie Baggies - Round 2
So – it seems that I have succumbed to the siren song of the baguette…
Round 1 last week turned out better than I had expected, and the non-traditional blend of flours that I chose was both a treat to work with and absolutely delicious. The spelt / durum / rye diluted the strong gluten of my Canadian AP flour, so the dough ended up wonderfully extensible, and quite fun to shape.
Round 2 this week is just for 2 shortie baggies, along with a loaf from the same dough (the loaf slices are more practical for sandwiches), but I kept the same flour blend and hydration. There was a small increase in overall dough weight, and I changed the levain to be rye instead of durum:
FLOUR TOTAL (g)
Fresh Milled Rye
Fresh Milled Durum
Fresh Milled Rye
Chocolate Rye Malt
Red Rye Malt
Diastatic Rye Malt
All Purpose Flour
Total Dough Weight
Total Water (Hydration)
Autolyse started at 3:30, with 520g water
Mix at 4:30, with levain and salt and extra 20g water
300 slap and fold, with 100 turns in bowl
SF @ 5:00, 5:30, and 6:00 - altready puffy, so straight in to fridge
Out of fridge at 12:00 --- split in to 2 baggies @ 350 each + 1 loaf @ 700
Preshape, cover with damp cloth, and rest for 20 minutes
Shape and proof on parchment completely in the fridge
Loaf baked in roaster, @ 450 deg for 25 minutes covered, 425 uncovered for 20 minutes
When shaped as baguettes, bake w/ steam for 12 minutes at 500 degrees, then
vented with no steam for 8-10 minutes, to inside temp of 200.
The biggest change was learning from last week that this dough proofs FAST, and to get it in to the fridge for the final proof, which I did. I also went with 500 deg F baking temperature, instead of 480, and found that I liked the result of that.
My Round 2 “challenge” ended up being an arthritis flare in my hands on baking day. I was so incredibly focused on not dropping the Sylvia’s Steaming Towel (in a pyrex bread pan), and then on safely transferring the baguettes in to the oven, and covering the oven glass with a towel, and pouring in the boiling water… Well, it wasn’t until the oven was safely closed and I was breathing a sigh of relief about no damage so far, that I realized that I had totally forgotten to score the baggies! Ooops!
So – I opened the oven door, pulled out the rack, scored as best I could at that odd angle without burning myself, and shoved them back in. Whatcha gonna do, right?!
I gotta say, I’m pretty impressed with how well that worked out! They obviously didn’t open as evenly and well as I would have wanted, but I sure can’t complain. Overall, the flavour was as outstanding as the first time, and the crumb --- well, I’ll let it speak for itself:
There will be a Round 3, most likely this week, and then…
Is there some kind of therapy group for this?!?