Oct 8: Shortie Baggies - Round 2
So – it seems that I have succumbed to the siren song of the baguette…
Round 1 last week turned out better than I had expected, and the non-traditional blend of flours that I chose was both a treat to work with and absolutely delicious. The spelt / durum / rye diluted the strong gluten of my Canadian AP flour, so the dough ended up wonderfully extensible, and quite fun to shape.
Round 2 this week is just for 2 shortie baggies, along with a loaf from the same dough (the loaf slices are more practical for sandwiches), but I kept the same flour blend and hydration. There was a small increase in overall dough weight, and I changed the levain to be rye instead of durum:
INGREDIENT | AMOUNT (g) | FLOUR TOTAL (g) | WATER (g) | BAKER'S % |
LEVAIN |
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Fresh Milled Rye | 40 | 40 |
| 4.91 |
Water | 32 |
| 32.00 | 3.93 |
DOUGH |
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Fresh Milled Durum | 95 | 95 |
| 11.66 |
Whole Spelt | 100 | 100 |
| 12.27 |
Fresh Milled Rye | 10 | 10 |
| 1.23 |
Chocolate Rye Malt | 6 | 6 |
| 0.74 |
Red Rye Malt | 6 | 6 |
| 0.74 |
Diastatic Rye Malt | 8 | 8 |
| 0.98 |
Salt | 14 |
|
| 1.72 |
All Purpose Flour | 550 | 550 |
| 67.48 |
Water | 540 |
| 540.00 | 66.26 |
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Total Dough Weight | 1401 |
|
| 171.90 |
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Total Flour |
| 815 |
| 100.00 |
Total Water (Hydration) |
|
| 572.00 | 70.18 |
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Autolyse started at 3:30, with 520g water |
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Mix at 4:30, with levain and salt and extra 20g water |
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300 slap and fold, with 100 turns in bowl |
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SF @ 5:00, 5:30, and 6:00 - altready puffy, so straight in to fridge | ||||
Out of fridge at 12:00 --- split in to 2 baggies @ 350 each + 1 loaf @ 700 | ||||
Preshape, cover with damp cloth, and rest for 20 minutes |
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Shape and proof on parchment completely in the fridge |
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Loaf baked in roaster, @ 450 deg for 25 minutes covered, 425 uncovered for 20 minutes | ||||
When shaped as baguettes, bake w/ steam for 12 minutes at 500 degrees, then | ||||
vented with no steam for 8-10 minutes, to inside temp of 200. |
The biggest change was learning from last week that this dough proofs FAST, and to get it in to the fridge for the final proof, which I did. I also went with 500 deg F baking temperature, instead of 480, and found that I liked the result of that.
My Round 2 “challenge” ended up being an arthritis flare in my hands on baking day. I was so incredibly focused on not dropping the Sylvia’s Steaming Towel (in a pyrex bread pan), and then on safely transferring the baguettes in to the oven, and covering the oven glass with a towel, and pouring in the boiling water… Well, it wasn’t until the oven was safely closed and I was breathing a sigh of relief about no damage so far, that I realized that I had totally forgotten to score the baggies! Ooops!
So – I opened the oven door, pulled out the rack, scored as best I could at that odd angle without burning myself, and shoved them back in. Whatcha gonna do, right?!
I gotta say, I’m pretty impressed with how well that worked out! They obviously didn’t open as evenly and well as I would have wanted, but I sure can’t complain. Overall, the flavour was as outstanding as the first time, and the crumb --- well, I’ll let it speak for itself:
There will be a Round 3, most likely this week, and then…
Is there some kind of therapy group for this?!?