The Fresh Loaf

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New York City Street Food

The Roadside Pie King's picture
The Roadside Pi...

New York City Street Food

 The formula for this bake is based on Hamelman's Vermont sourdough, scaled to yield 3 Baguettes at 400 grams. The modus operandi, is as follows. 

The day before:

12:00 PM - Levain build #1

  6:00 PM - Levain build #2

The day of:

5:00 AM - 1 Hour fermntolyse (Flour, Water and Levain)

6:00 AM - Add in the salt, spin in the Bosch mixer ( 5 Minutes # 2) Rest in the Bosch bowl covered for 5 Minutes.

6:05 AM - Spin for 5 Minutes more at #2

6:10 AM - Move the now cohesive/elastic (yet sticky) dough ball to the straight sided, oiled fermenting container. Allow the dough ball to ferment at room temperature, until doubled in volume. (2Hrs. with one set stretch/fold at 45 min.)

8:10 AM - Move the dough, still in the container to the refrigerator for the retard.

9:10 AM - Turn the dough ball out and scale to 1 600G and two 300G balls. On a lightly floured work bench, shape 2 300G Baguettes and 1 600G boule. Cover the loafs and return to the refrigerator for cold proof. 

2:00 PM - Pre heat the oven to 500F. at 2:30 PM add a steam source. (The baguettes did not seem well proofed at this point.) I moved them to the now warm kitchen to accelerate the proof. The boule looked fine and stayed in the refrigerator. 

3:00 PM - slash/sprits and bake the baguettes. Set to cool.

3: 25 PM - Slash/sprits and bake the boule straight from the refrigerator. Set to cool. 

The goal was to have fresh cooled baguettes for dinner. I love it when a bake works like clock work! (More or less)

NYC street food for dinner. Let's over complicate sausage and peppers, with homemade baguettes and a boule just for fun!
1. The pre-shape
2. The final shapes
3. Now for a long slow cold ferment, shooting for a 3:30 PM bake.
4. Two bats and one ball, out of the oven.
5. Phase two of the "Street Food" bake. Getting down to the meat of the matter!

#NYCStreetfood

Pre-shape

 food and indoor

Final shapes

 food

Self explanatory

 food and indoor

The meat of the matter

 food

Obligatory crumb shot

 food

 

The culmination of a well planed bake.

 food

alfanso's picture
alfanso

Nice work for sure.  If you don't mind a few comments...

By adding the levain to the flour and water, you are beginning the fermentation as well as performing the autolyse.  And then giving it an hour before mixing.  I do the same thing, but my timing here is completely different.  Instead of my typical 30 min. autolyse, I throttle down to 20 min. to adjust for the levain already introduced.  

The 5 min. rest between mixing phases is super.  As you've surely seen, just those 5 min. allows the dough to relax a little and begin to come together.  Once I started doing this, years ago at this point, the change to the character of the dough when resuming my part 2 of the hand mixing was significant.

Consider two folds during bulk, at 50 min & 100 min, and a final 20 min rest.  I find this give the dough a better overall bulk rise.  The second stretch allows some additional realignment of the gluten strands as well as redistributing the gas.

The crust on the baggies seems to be a little dull, so I wonder if you're allowing them to bathe in steam long enough , or if there isn't enough steam in the oven.  Aside from a Sylvia Steaming Towel, I also douse a big pan of pre-heated lava rocks with near-boiling water just after loading he dough.  Then give it ~13 minutes before releasing the steam.

Really good shaping and especially good scoring!  (It's that silly adage of practice make perfect at work here.)  I think that with some additional steam these would get better sheen to the crust and an even better oven spring!

Best by far, Will.  You should be really pleased with this bake.

alan

 

The Roadside Pie King's picture
The Roadside Pi...

You may find the method familiar, as it is adapted directly from your "by hand" method for this formula. Along with practice, sometimes a break is what one needs. I was becoming frustrated with baguette shaping, so I set it aside for quite a while now. Maybe just dumb luck but wow, yes I am pleased! Keeping steam in my 1990's vintage gas oven is a challenge for sure. This bake I skipped Silvia's towel and just poured hot water into that broiling tray you see. The broiler is pre heated with the oven. 

 I have the idea of cooking a pizza on my steel, while baking a lean bread directly above it. The pizza toppings steam the oven, but good! After 10 minutes the pizza will be done the oven can be purged and the bread finished dry! One day I will do this experiment. (I call this untested steam source, The Will Falzon method.) LOL, I am so full of myself! Thanks again, buddy for all the help and support!