3 more variations on 36 hour sourdough baguette - one of them is a big hit
Sending this to Yeastspotting [1].
Click here for my blog index. [2]
[2]Don't get me wrong, they are all delicious, I just love this 36 hr SD baguette formula and its endless variations. However, some favorites just jump out from time to time.
1) Recent favorite: Almond meal baguette
AP Flour, 425g
ice water, 325g
almond meal(I recommend to grind them yourself, the store bought almond meal usually is less flavorful and too fine), 100g
salt, 10g
white starter (100%) 150g
-Mix flour, almond meal, icewater, and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].
A lot of cakes and cookies use almond meal to enhance flavor and texture, it does the same thing here. So fragrant!
Goes well with both savory and sweet fillings. I plan to try nuts other than almonds too. A big hit.
2)With black olives. Lots of them.
AP Flour, 425g
ice water, 325g
black olives, 100-150g
salt, 10g
white starter (100%) 150g
-Mix flour, almond meal, icewater, and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].
I planned to only use about 100g of olives, but "accidentally" dumped whatever is left all into the dough, probably more than 150g. That's why olives were practically bursting out of the seams. Tasted great though, a happy "accident".
The crazy amount of olives affected the crumb a bit, but not too bad.
3) With dried mushroom
AP Flour, 425g
ice water, 325g
dried mushroom, 50g
salt, 10g
rye starter (100%) 150g
-Soak mushroom in warm water for 5-10min. Add enough ice water, so that the weight of mushroom+water is 325+50=375g. Mix in flour and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].
I love mushroom flavor, so I love this variation, even though wet and sticky mushroom does make the crumb less open, somewhat.