Poppy Seed Crusted Yorkville Baguettes
These are my first go at an all white flour 10% protein, in this case from Quebec, that is sourdough and no commercial yeast. After the good results I had with the sesame semolina sourdough baguettes without commercial yeast I decided I needed to give it a go again but with the Quebec white flour. These are essentially Abel’s baguettes au levain without the commercial yeast and hydration increased to 70% during bassinage and finally encrusted with poppy seeds. So I’ll just call them Yorkville Baguettes since that is the neighborhood that I live in 😎
These were done in my now usual fashion with very little intervention, so only Rubaud mixing when adding the salt to ensure that it is well mixed. There were no slap and folds done. I did my usual two coil folds, in between telemedicine appointments (don’t tell my patients) so not quite at the usual 50 mins intervals. Bulk fermentation was monitored with an aliquot jar once again ending when the jar showed a 20% rise. The dough was put into a 2ºC fridge for bulk cold retard and stayed there for a bit more than 24 hours.
The following day I did a pre-shape into loose cylinders followed by a 25 mins bench remembering that the last time I used this flour it was extremely extensible. Shaping when pretty well for me and these were each then dampened on a wet towel and “rolled” on a cookie tray with poppy seeds. They were transferred to my floured couche seam side up thinking that the weight of the dough would help press the poppy seeds firmly into the dough to help attach them. They were given a 40 min bench rest. With 10 mins left to the bench rest the oven was turned on to pre-heat at 500ºF. At the 40 min mark the baguettes were put back into the fridge to firm up and stayed there for 40 mins.
Finally they were baked as usual with steam at 480ºF for 13 minutes and then 10 mins at 480ºF rotating them at the halfway mark then the temperature was dropped to 450ºF and the baguettes were given another 3 minutes and then they were done.
475 g 10% white flour
311 g water autolyse
9 g water bassinage
5.22 g diastatic malt
9.38 g salt
95 g Levain built with 12 g stater 45 g water 45 g white flour 10% protein
Overnight levain build with cold filtered water, refrigerate levain and then take out of fridge before bedtime.
In the morning dissolve diastatic malt and levain in water. Then add flour and mix to shaggy mass. Rest 20 mins then add salt and gradually add bassinage water, do Rubaud kneading for 4-5 mins until dough is smooth.
Remove approximate 40 g of dough and set up your aliquot jar. How to use an aliquot jar.
Ferment at 82ºF, after 50 mins do coil folds, then after another 50 mins do another coil fold. Once the aliquot jar shows a 20% rise the dough is placed into the fridge until the following day.
The dough is divided and pre-shaped as loose cylinders and left to rest covered at room temperature for 30 mins. The dough is then shaped, placed on a wet towel and rolled in poppy seeds. Finally they are placed on a floured couche seam side up and left at room temperature for 40 mins to proof.
With 10 mins left of bench rest the oven is started 500ºF to preheat. When the 40 mins of bench rest is completed the shaped baguettes are placed in a bag and returned to the refrigerator for 30-40 mins to chill to make scoring easier. Once this time is over the baguettes are scored and immediately placed on the baking steel and boiling water is added to the cast iron skillet. The Sylvia towel with boiling water was placed in the oven 30 mins prior to baking time.
The oven temperature is jacked up to 525ºF to get the burners to activate immediately and then once activated dropped to 480ºF. The baguettes are baked with steam for 13 mins. The steam equipment is removed venting the oven of steam. The oven is left at 480ºF but convection is turned on and the baguettes bake for 10 mins rotating them halfway. The oven temperature is then dropped to 450ºF and the baguettes rotated again if needed and baked for another 3 mins to achieve a rich colour crust.