Yet more variations on 36 hour sourdough baguette
Sending this to Yeastspotting.
Still making baguettes every weekend, with random "what's in the cupboard/fridge variations".
1) With semolina flour
AP Flour, 350g
Semolina Flour, 75g
ice water, 320g
salt, 10g
starter (100%) 150g
-Mix flour, ice water and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.
My semolina flour absorbs quite a bit of water, so I kept the dough fairly wet. Nice crumb, with gold color and good chew.
2. With prosciutto, yum!
Sticky proscioutto does affect the crumb negatively, but for the awesome taste, it's worthwhile.
AP Flour, 425g
ce water, 320g
salt, 10g
rye starter (100%) 150g
proscioutto, 100g, diced
-Mix flour, ice water and autolyse for 12 hours.
-Mix in salt, rye starter, and proscioutto pieces, then follow the basic 36 hour sourdough baguette formula here.
3. With caramelized onion
AP Flour, 425g
ce water, 315g
salt, 10g
rye starter (100%) 150g
caramelized onion, 80g, diced
-Mix flour, ice water and autolyse for 12 hours.
-Mix in salt, rye starter, and caramelized onion, then follow the basic 36 hour sourdough baguette formula here.
Onion pieces are peeking out, these baguettes are full of the frangrant flavor and smell of caramelized onion.
Comments
Thanks for sharing ~ Jim
Thanks Jim!
Lovely I always get excited when I see a new blog post from you. Your breads are always so amazing. Your photographs are awsome!
Thanks! I am so encouraged!
I wish one day I'll get the crumb like yours..... Did once (the proof in my profile picture), but never happened again since. It was very early days of my baguette-making, so I have no idea how I did it. :p
Will keep on dreaming. ;)
If it happened once, it will happen again! Believe!
Wow, you just diced up meat and mixed it into the dough? I wouldn't have thought of that. Cool. All you need is a slice of cheese and you've already got a ham+cheese sandwich. :)
Mixing in chopped bacon/pancetta into baguette dough has been quite popolar among Japanese homebakers, actually. Often they mix in chopped cheese, too.....or almost anything they can but their hands on! They're extreme baguette-fanatics but not quite purists. :p
Maybe one could make, like, "Burger Baguettes". Cheese and crumbled ground beef or something. :) That would be awesome.
Other popular one in 'baguette' variations is filled-epi, especially bacon. They roll up slices of bacon in the dough when shaping and cut it into epi-shape, like this. Again, sometimes with cheese.
They do all sorts of variations in the filling. Some are nice, others plain weird....:p
p.s.
Did I just toss another bone? :p
Ha, that bone has come and gone. I made that bread a few times already, yummy!
Sorry, I was kidding about "burger baguettes". In reality it would probably not be so good, especially after it sits for a while. Anyway just neat to see something different, thank you TxFarmer. I would not have thought to mix meat and dough, except for maybe a meat pie, but proscuitto is not something that would "spoil", and it looks delicious.
Prosciutto breads are actually pretty common in Italian cooking. I have seen quite a few recipes, and my local bakery carries a prosciutto bread (not baguette).
Like Lumos mentioned above, a lot of Asian breads have meat in the dough. You have a good point about storage. Usually I just freeze the ones we can't finish within the day.
You should seriously create a video on making your baguettes, or at least shaping them. I think everyone would love it, because based on your consistent results, you seem to have just about the best baguettes around! Please consider! :)
I will definitely consider! Thanks Paul:)
You should seriously create a video on making your baguettes, or at least shaping them. I think everyone would love it, because based on your consistent results, you seem to have just about the best baguettes around! Please consider! :)