Yet more variations on 36 hour sourdough baguette
Sending this to Yeastspotting [1].
Click here for my blog index. [2]
Still making baguettes every weekend, with random "what's in the cupboard/fridge variations".
1) With semolina flour
AP Flour, 350g
Semolina Flour, 75g
ice water, 320g
salt, 10g
starter (100%) 150g
-Mix flour, ice water and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].
My semolina flour absorbs quite a bit of water, so I kept the dough fairly wet. Nice crumb, with gold color and good chew.
2. With prosciutto, yum!
Sticky proscioutto does affect the crumb negatively, but for the awesome taste, it's worthwhile.
AP Flour, 425g
ce water, 320g
salt, 10g
rye starter (100%) 150g
proscioutto, 100g, diced
-Mix flour, ice water and autolyse for 12 hours.
-Mix in salt, rye starter, and proscioutto pieces, then follow the basic 36 hour sourdough baguette formula here [3].
3. With caramelized onion
AP Flour, 425g
ce water, 315g
salt, 10g
rye starter (100%) 150g
caramelized onion, 80g, diced
-Mix flour, ice water and autolyse for 12 hours.
-Mix in salt, rye starter, and caramelized onion, then follow the basic 36 hour sourdough baguette formula here [3].
Onion pieces are peeking out, these baguettes are full of the frangrant flavor and smell of caramelized onion.