San Joaquin Sourdough Baguettes
San Joaquin Sourdough Baguettes
April 1, 2013
My San Joaquin Sourdough originated in Anis Bouabsa's baguettes which had won the prize for the best baguette in Paris in 2008. Bouabsa's baguettes departed from convention in utilizing a 21 hour retardation after bulk fermentation and before dividing and shaping. Jane Stewart (Janedo on TFL) and I initially modified Bouabsa's formula by adding a bit of rye flour and some sourdough starter for flavor. I then omitted the commercial yeast altogether and began using the modified formula to shape as bâtards. Over time, I have tweaked the formula and method in various ways, but have settled on the current one as providing the best product.
Today's bake takes the San Joaquin Sourdough back to its roots, so to speak. I used my current formula and method to make San Joaquin Sourdough baguettes. I am very happy with the results.
Total ingredients | Wt (g) | Bakers % |
AP Flour | 479 | 89 |
WW Flour | 33 | 6 |
Medium rye Flour | 29 | 5 |
Water | 392 | 72 |
Salt | 10 | 1.8 |
Liquid starter | 17 | 3 |
Total | 960 | 176.8 |
9.2% of the flour is pre-fermented
Liquid Levain ingredients | Wt (g) | Bakers % |
AP Flour | 29 | 70 |
WW Flour | 8 | 20 |
Medium rye Flour | 4 | 10 |
Water | 42 | 100 |
Liquid starter | 17 | 40 |
Total | 100 | 240 |
Final dough ingredients | Wt (g) |
AP Flour | 450 |
WW Flour | 25 |
Medium rye Flour | 25 |
Water | 350 |
Salt | 10 |
Liquid levain | 100 |
Total | 960 |
Method
Mix the levain by dissolving the liquid starter in the water, then add the flours and mix well. Ferment at room temperature, covered tightly, until the surface is bubbly and wrinkled. (8-12 hours)
Dissolve the levain in the water, add the flours and mix to a shaggy mass. Cover and autolyse for 30 minutes.
Add the salt and mix to incorporate.
Transfer to a clean, lightly oiled bowl and cover tightly.
Bulk ferment for 3-4 hours with stretch and folds in the bowl every 30 minutes for the first 2 hours, then a stretch and fold on the board after 2.5 hours. The dough should have expanded by about 50% and be full of small bubbles.
Refrigerate the dough for 18-24 hours.
Take the dough out of the refrigerator and transfer it to a lightly floured board.
Divide the dough into 4 equal pieces and pre-shape as logs or round.
Cover the pieces and allow them to rest for 60 minutes.
Shape as baguettes and proof for 45 minutes, covered.
Pre-heat the oven to 500ºF with a baking stone and steaming apparatus in place.
Transfer the baguettes to your peel. Turn down the oven to 480ºF. Score the loaves and load them onto your baking stone.
Bake with steam for 10 minutes, then remove your steaming apparatus and continue to bake for another 10-12 minutes. (Note: After 10 minutes, I switched my oven to convection bake and turned the temperature down to 455ºF.)
Remove the loaves to a cooling rack, and cool for at least 30 minutes before serving.
When tasted about 2 hours after baking, the crust was crunchy and the crumb was soft. The flavor was complex, with a caramelized nuttiness from the crust and a sweet, wheaty flavor from the crumb. There was some mild acidity but no discernible acetic acid tanginess. These are among the best-flavored sourdough baguettes I have ever tasted. Very yummy fresh baked and with great sandwich, crostini, toast and French toast potential.
David
Submitted to YeastSpotting [1]