Vermont Sourdough Baguettes: 65% Hydration- 6 @ 400 Grams. I have been toiling in the laboratory since sunrise. The double batch, of the first very liquid levein build, has matured and is ready for the second inoculation. Meanwhile, to the rear of the photograph direct your attention to Slow-Moe, Slow-moe is in the process of supercharging, and ready for The third feeding @ 1:3:3 in the last 36 hrs. Additionally, using the pizza dough spreadsheet, I tweaked my already customized version of the formula, to compensate for bowl/hand residue; resulting in the final dough weighing a robust 2,448 Grams. Plenty for 6 400 gram baguettes
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are you using two different levains ? Liquid and " slo mo"? I look forward to your pics. I love the Vermont SD formula but haven't made it in a loooong time. Hadn't thought to make baguettes from it. Please post your formula and pics as it evolves from your secret location lab ! Thank you ! c
was used at his normal 100% hydration as the seed culture for the 125% hydration very liquid levain. For this double batch the seed culture was a whooping 44 Grams (3% of the total flour.)
After a nice ride in the Bosch mixer bowl, the final dough is resting comfortably and awaiting a stretch and fold at the 60 minute mark.
Unrelated, I can almost hear Slow-Moe singing: That's me in the corner......ect, ect...
You must have a lot more baking coming up that is a lot of starter ! There is a person on the facebook SD page that keeps a pea sized piece of starter in a box in her fridge and uses it to start her starter and builds from that teeny amount to about 150 g and breaks off a new pea sized piece to save for next bake.
Slow- Moe seed 10G /water 30grams/flour 30grams.
By the way, I also have another very liquid levain build in the works. This one is almost ready for the second inoculation, after which it will be refrigerated and ready for my next double batch of baguettes in a few days. I like to strike while the iron is hot. After the nice results of my last 3 baguettes I am doubling up to get in some much needed practice. Smile.
I was looking at the dough container!
That would be a lot of culture now wouldn't it! Haha,ha,hahaha,ha,haha. (I Kill me)
After 4 hours and two stretch and folds, the final dough was moved to retardation, for a1.5 hr chill; then we move on to the pre-shape phase. Six 400 Gram masses of dough were weighed out. One by one the shapeless blobs were molded into a more cohesive blunt shape. Now put to bench rest for 45 minutes. At that time they will take their final baguette shape and be put to sleep in a comfy couch till tomorrow.
The baker man up as the rooster crows!
I shaped this batch to long & I forgot to dust off the flour before I put to the heat. Additionally I took them out of the heat 2 minutes earlier that in the past. I won't do that again. Instead I will monitor the temperature as I did today. Lets see if I can improve on bake # 2 coming up shortly.
Practice is practice. Not a total disaster however lower grades across the board. The most disappointing is the denser crumb. I am glad I have another levain ready to come up to bat. I want to get this bakes monkey off my back! Fear not my friends I can still smile at the results and be disappointed at the same time. "Smile"