Baguettes "Monge"
I got a (very) few actual crackles in the crust! A thrill!
Baguettes "Monge" Crust
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In the past couple of weeks we were having problems with fuses blowing on our oven; it's fixed now and ever since the oven has been working beautifully. BUT. I think the oven is now hotter than it was. I know that I used to be able to be quite casual about checking the bread after the bell rang 30 minutes after putting it in the oven.I followed Hamelman's five-grain levain recipe, but used 3 grains: Rye, Oats and a sprinkling of roasted wattle seed (Acacia baileyana) as a hot soaker.
The flour is 50% high-gluten flour, 25% bread flour and 25% whole wheat flour. Hydration was 98% (!), but almost all the water got soaked up by the seeds.
The dough called for a liquid levain, spiked with a little instant dry yeast 0.4%.
Olive levain - cooling out of the oven
Olive levain no.2 - crumb
We're back from San Francisco!
I took some pictures at Boudin's Sourdough market when we were playing tourist at Fisherman's Wharf.
Lately I have been switching around through various bread cookbooks, especially Reinhart’s Whole Grain Bread Book and Artisan Bread in 5 Minutes a Day, in addition to experimenting with my sourdough formula and trying recipes from TFL. I thought I would post photos from my bakes of three of the Reinhart whole grain recipes. All three are 100% whole grain.
Well, not really - I can only claim one of them as being anything close to my own recipe.
My younger son and I went out for dinner Saturday and stopped by a used book store on the way home. Whenever we are in a used book store, antique store, garage sale, etc I annoy my wife by saying "why is there never an _Artisan Baking Across America_ or something at a reasonable price?". Saturday there was; I found Glezer's ABAA hardcover in like-new condition for $25. List price new was $40 and ones in average condition go for $40 today on Bibliofind so I snapped it up.
Olive levain just out of the oven
Olive levain - crumb
The recipe called for a liquid levain. The flavour was extraordinary. I didn't know the flavour of the levain can change as much as it did (going from stiff to liquid).
These are the "famous" french baguettes from the Kayser bakery rue Monge in Paris.
I upped the hydration level, but didn't really calculate. The recipe here is the original and I don't know how it would work with american flour, so if anyone wants to try, keep an eye on the dough.
Janedo's basic bread
Janedo's basic bread - Crumb
