The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poppyseed crusted Yorkville Sourdough Baguettes No. 2

Benito's picture
Benito

Poppyseed crusted Yorkville Sourdough Baguettes No. 2

I thought I’d give a go at this formula again making one small change.  With my recent experience scoring warm dough I thought I’d skip the final cold proof and be brave and score room temperature baguettes.  The kitchen is much cooler now than before so my usual 30 mins bench proof turned into a 60 mins bench rest.  I now keep the aliquot jar out on the counter with the dough when taken out of the fridge ending cold retard.  I have found it interesting to see how much the aliquot jar has fallen in the fridge almost to the original level at the beginning of bulk fermentation.  After dividing, pre-shaping, bench rest, then final shaping and 60 mins bench rest the aliquot jar rose back up to 20% rise.  Not sure that these are sufficiently fermented, like usual the crumb will tell.

They were not that much more challenging to score warm, they do wrinkle quite a bit and the seeds of course always mean that I have score twice per score because the first one never quite goes through along the whole length.

Overall outward appearance is good, some decent ears and grigne.  I’ll post crumb photos after dinner.

 

Comments

Bread1965's picture
Bread1965

:)

 

GREAT work Benny! Keep this up and you'll give Al a run for his money!

alfanso's picture
alfanso

I don't hold any ground, if indeed I ever did.  It took me a long time to get to where Benny already is.  He, and the other big boys in the CB are all in the top of the class category.

Another set of beauts, Benny!

Benito's picture
Benito

Alan, you are still the master in my mind.  One thing you have is a great consistency in our high quality baguettes no matter the formula or inclusions.  That will still take some time for the rest of us to achieve.  That in my mind is what a master has that apprentices don't.

Benny

Benito's picture
Benito

Thank Frank, I appreciate your comments.  Not trying to outdo one another, we have all helped each other and Alan has greatly helped me get to where I am now.

Happy Baking.

gavinc's picture
gavinc

Nice work Benny. Very nice.  The poppy seed coating is appealing.

Cheers,

Gavin

Benito's picture
Benito

Thanks Gavin for your kind comments.

Happy Baking

Benny

Benito's picture
Benito

Forgot to post the crumb last evening, I wasn’t feeling very well and almost didn’t do the bake but didn’t want to leave the dough in the fridge for another 24 hours or more.  Heated one up (froze them) and here it is.

Elsie_iu's picture
Elsie_iu

Hope you're feeling better now.

The crumb is stunning as always, and that poppy seed crust no doubt makes the baguettes extra special. Now I want some bagels badly!

Benito's picture
Benito

Thanks Elsie, I’m getting better now I think.  Funny how I could never find poppyseeds and suddenly found them with the spices in grocery stores so now I can add them to my breads.  I do love them on baguettes, they certainly look and taste good on them.  Now I’ll have to start adding them to other breads as well.  They are a pain to clean up after slicing the bread though, but worth it.

Hope you’re having some time to yourself between your studies.

Benny

Elsie_iu's picture
Elsie_iu

and then losing 1/4 of the seeds to the counter... I can totally relate to that :) It's puzzling that they put poppy seeds with the spices, right? You're not supposed to find an orange in a box of onions. 

Glad that you're getting better, Benny. Btw, I might have misled people into thinking that I was suffocated by school works. That's not the case. I'm actually enjoying this a lot, if that makes sense. It gives me a sense of achievement and keeps me from getting bored. You know how much I hate boredom!

isand66's picture
isand66

Glad you’re feeling better.

These look fantastic especially that open crumb.

Happy baking.

 

 

Benito's picture
Benito

Thank you Ian, I’m almost back to 100% now and thanks as always for commenting on my bakes, I appreciate it.

Happy baking

Benny

SylviaH's picture
SylviaH

As beautiful on the inside as the outside.  Loved the crumb shot too!  

Congratulations also on the 'featured showing' of these baguettes on 'Breadtopia.com'.

Thank you too for the name mention : ) and happy the steaming worked for you.

Sylvia

 

Benito's picture
Benito

Thank you very much Sylvia.  Your steaming towel is so widely used here on TFL, it was very kind of you to share with with us when you came up with the idea I assume years ago.  I couldn’t bake outside my dutch oven without your invention, so thank you for that.

Happy Baking.

Benny

SylviaH's picture
SylviaH

Happy Holidays and loads of warm ovens : )

Sylvia

evonlim's picture
evonlim

Gorgeous crumb. i wish i could bake such great baguettes.

evon

Benito's picture
Benito

Thank you Evon.  You can learn to bake baguettes too, I didn’t think I could just a few months ago.  Have a look at this PDF that Alan (Alfanso) put together that distills what we learned doing the Community Bake http://www.thefreshloaf.com/up/tfl-baguette-community-bake.pdf