May 9, 2020 - 7:58am
Formula inspired by, Anis Bouabsa's long cold bulk retardation
I submit, my humble attempt at Dr. Snyder's San Joaquin Sourdough Baguettes. I started the levian early yesterday morning. 12 hrs. later I was ready to build the final dough. By 11PM I was ready for the cold bulk retardation. At that point the 960 grams of dough was just below the one quart marker. Here we are 12hrs, later.
The levian mixed with the final dough water
Dissolving the levian before adding the flours.
The Levian, flour and water in autolyse
After a few spins in the Bosch, some stretch and folds and three hours of room temp ferment. We begin the long cold bulk ferment. Here we are after 12 hours of retardation. I am thinking to start the one hour pre-shape and proof at 15hrs.
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5:00 P.M. pre shaped blunts. See you in sixty minutes.
Notes: Oven at Pre-heat (500F). Sylvia's towel at the ready.
I think Id cold retard for 18 hours after 2 preshaped blunts made with sylvias towels.
San Joaquin Sourdough baguettes in the books!
Slight shaping hiccup and dull color not withstanding I am very happy with this par of sticks! In fact I think, 460 grams is my new magic number for chubby baguettes!
Exciting Will, can’t wait to see the bake.
Benny
What kind of sandwich today? Crumb shot?
These look okay on the inside. I had better luck with the Philippe Gosselin long slow autolyse formula. I was thinking to give this formula one more try, however, these take so darn long! I think for my next sourdough baguette, I will revisit Maurizio's formula. I really do like making baguettes!
Particularly the crumb. Very nice.
Just a comment: It is fun to try out different approaches, but to really come close to mastering any one, you need to make it a number of times - some say 10, 000, but maybe a few fewer, if you really pay attention. ;-)
David
I want to find two formulae I can work with, and stick to them. I pretty much settled on Philippe Gosselin for the yeasted formula. Now I want to find a naturally levianed formula.(crumb shot Philippe Gosselin formula)