3 more variations on 36 hour sourdough baguette - they just keep coming
Sending this to Yeastspotting [1].
Click here for my blog index. [2]
As long as we are still eating this baguette at least once per week, I am gonna keep the variations coming. At this point I am just using whatever I have on hand, and I often get happily surprised!
1)With 10% tapioca flour. This is my recent favorite, extra thin/crispy crust, and very open/delicate crumb, similar with the effect of rice flour in breads.
AP Flour, 375g
ice water, 315g
tapioca flour, 50g
salt, 10g
white starter (100%) 150g
-Mix flour, tapioca flour, icewater, and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].
2)With 10% chestnut flour. Different flour has such different effect on the dough. Same old 10%, chestnut flour weakens the dough quite a lot more than other flours I have tried. That means it's easier to get open crumb, but harder to get high volume and neat looking scoring. The flavor, however, is great. Chestnut flour has such special fragrance.
AP Flour, 375g
ice water, 315g
chestnut flour, 50g
salt, 10g
white starter (100%) 150g
-Mix flour, chestnut flour, icewater, and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].
3)With 10% corn flour. I used corn flour(masa harina) for tortillas, and these baguetts really do have a noticable corn tortillas taste. This flour is extremely thirsty, which is why I used a lot of water here.
AP Flour, 375g
ice water, 335g
corn flour, 50g
salt, 10g
white starter (100%) 150g
-Mix flour, corn flour, icewater, and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].