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So not such a success yesterday.

I'll keep it short(ish:) but I figured even though it didn't go well I'd post so hopefully others on the baguette path might avoid the same mistakes.

Mistake #1 - I ran two batches at once (dmsnyder's SJSD and txfarmer's practice baguettes), and inadvertently had them both wanting to go into the oven at the same time. The SJSD were seriously overproofed by the time they got into the oven.

For whatever reason, these last few weeks have forced me to challenge my preconceptions about sourdough baking. My previous challenge: Could I bake nice loaves from dough retarded in the back of a Ford Fiesta during an ice storm?

This Bread  was made up of %100 Water Percentage (Hydration)...

Recipe:

- 350 gr APF

- 150 gr Whole WF

- 15 gr Potato Flour

- 15 gr Wheat Germ

- 530 gr Water  (%100 Bakery percentage)

-150 gr Starter (%100 Hydration)

- 12 gr Salt

Overall hydration is : %100...

Adventures in Baby Steam and Razor Blades!

Recipe:  Txfarmer's practice baguettes

Results of Take I - My beginner baguettes

I've been following everyone's posts and successes, but life in the fast lane has kept me busy (and away or in the office). I've baked, but less frequently and the freezer was finally sighing with relief. But a (promised) rainy weekend was perfect for catching up. Saturday's bake was a Seeded Multigrain (Hard) Cider Loaf, with Rye, WW, Whole Spelt, BF and KAF's Harvest Grains.

It's been a while since my last post. The day job has been keeping me quite busy and I haven't had the bandwidth to bake bread as much as I would like. I'm baking every third weekend to keep the bread box full and the freezer stocked.

Was doing weekly grocery shopping and noticed some steel cut oats at a very reasonable price and since I was deciding what bread to make this weekend it was a natural.

150g steelcut oats

75g quinoa

200g milk

230g water

20g agave nectar

300g fresh ground white wheat flour 95% extraction

80g fresh ground spelt flour 95% extraction

20g amaranth

100g 100% hydration starter fed and active

10g salt

additional water

This is my BAGET ...

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 325 gr Water  (%65 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

trying out my first loaf from hamelman's bread - whole wheat levain. Made some variations as I dont have a decent mixer and did 4 sets of stretch and folds within 2 hours and 15 minutes bulk rise. Added an autolyse of 1 hour too.

I based this loaf on Ken Forkish's 50% whole wheat bread with biga. Instead of 50% whole wheat I made this 40% whole wheat and 10% rye. The hydration is 80%. 

I am very pleased with the result. A nice open crumb and light texture considering the high percentage of whole grain flours. I also love the deep color of the crust, which is shatteringly crisp.