Baby baguettes
Hey guys
I am pretty new around here but I am a bit of a bready and thought I would share last nights baguettes with you all. There were a pretty simple bake but super tastsy and highly recomended, should have made more than four little babies but now I have the formula I can..and so can you :)
Pre ferment
100% Flour (I Used yorkshire Organic 85% extraction)
100% Water (cool)
2.6 % rye sour (mine is 50% hydration and was taken from the fridge)
I fermented this at approximately 22˚c for 30 hours or so, it had risen quite well but not yet fallen back on itself
Dough
100% Flour ( I used doves organic strong white)
152% preferment
43.5% Water
3% Salt
1.25% yeast (I used active dry yeast as this is what's in my cupboard, if using fresh I would say that around 2% would be fine and for instant around .6 or .7%)
If the yeast and salt levels seem a little high and the water a little low that is because there is a lot of flour & water in the preferment. I think this works out at about 68% hydration all in.
I mixed the preferment, flour and water (holding around 8g of water back which i used to dissolve the yeast in, had I fresh yeast I would have just added all the water now) roughly mixed and gave a 30min autolyse. I then added the salt and yeast which was dissolved in the remaining water and slapped it about (french style kneading) for about five minutes until it all came together nicely, formed into a little boule and left it to start fermenting, the dough temp was 21.9C. I checked it after thirty minutes and the dough felt a little slack so I gave it a quick fold and then left it to ferment for one hour. Once the hour was up I scaled it (140g, like i said they are baby baguettes) and round up into four boules and let rest for around 25 minutes. I then shaped them and let them proof on the couche for about 55 more minutes. I then baked then in my horrible oven and the best it can manage, which on an average day is about 190˚ and a good day 205˚c (you don't wanna know about the bad days!) today I got a good 195 out of it. They baked (with steam) for about 25 minutes, if I could get the oven to hit 225 or 230 then I guess that these would be done in about 15-18 minutes and the crust would be much better for it. They did taste great though