Sesame semolina pecorino serrano levain baguettes
In December 2018 I tried to duplicate the delicious breadsticks we had at one of the Arizmendi bakeries in S.F. I think that I came close after a few tries, eventual swapping out the somewhat invisible-tasting sharp cheddar and jalapeño for pecorino cheese and serrano chilies. Converted in this iteration from sponge to a 100% hydr. levain with 20% preferment AP flour, it is a 50/50 semolina/AP dough at 69% hydration. I also removed the sugar and IDY which was used in the sponge.
Friend Mike made a short notice visit and is staying here these past few days to take care of some East Coast business that had cropped up pronto. So I baked these baguettes for him as well as some ciabatta.
Using the similar but converted formula as I did for the breadsticks, the baguettes came out looking fine in every way. But...I don't believe that this formula is really designed for anything other than a breadstick. The crumb is quite dense, likely due to the very finely grated 25% pecorino cheese in the mix, and there is "too much" cheese flavor that was better left when the crust was much more the star than the crumb.
Something was lost in the transition from breadstick to baguette. Much better as toast than as fresh bread. So noted, and in the future I'll stick to just using the formula for breadsticks.
And a little ciabatta "skin"