Baked again the formula I shared previously almost identically, and again the flavour is so good! Just wanted to share again. Formula: https://fgbc.dk/1j1t Hydration around 78%, but probably could be increased a little without issues.
Check this out for slicing round loaves!
Made two loaves using the method of spacing out bowl kneading and slowly developing gluten. For one loaf, did the 3rd and 4th sets of kneading at 15% and 30% on the aliquot. For the other, did them at 25% and 50%. Wanted to see how far I could push fermentation with this method (starting with a low inoculation).
I had never heard this origin story for baguettes: that they came about as an attempt to cut down on knife fights in Paris by creating a loaf that met weight requirements but didn't require a knife to cut like boules and miches do.
Wikipedia lists a few other possible origins. Regardless, it makes a good story!
This is my submission to the Community Bake - The No Comfort Zone Bake.
The write up is here:
Community Bake - The No Comfort Zone Bake | The Fresh Loaf
Cheers,
Gavin
In my quest to make a perfect, consistent, large miche (~2kg), I have made a slow transition from partially yeasted to my current formula, which is sourdough only, 80% hydration. I'm learning that different flours behave very differently, and many of my experiments have resulted in mud, pancake-flat loaves, giant air chambers, flying saucers etc.
Ingredients (pre-warmed and maintained at 30-32C/86-89.6F throughout the process):
50% freshly ground, unsifted whole wheat (All the whole rye/wheat flours I bought are rancid.)
42% freshly ground, unsifted whole rye
8% whole rye CLAS
30% + 9% water
Here we report an experiment designed to increase a levain's natural yeast titre. Possible* novel aspects are (1) an "Overnight" version of Raisin Yeast Water (ORYW) and (2) growing SD levain in undiluted RYW. (*nihil sub sōle novum when it comes to bread baking but I don't recall seeing exactly this described before)
Materials & Methods
