By George, I think I have it!
The levian
Rubaud Complete
All systems go!
Bulk ferment complete
Divide/ preshape
The final shape
Score/Bake
Crumb
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La Baguette au Levain
What is the leavening agent and how much do you use?
TomP
My tired, true, and reliable sourdough starter.
Mother - 22 g.
Looking forward to seeing your creativity. c
Was cold from the refrigerator and unfed. It looked like my 5 PM. Estimate for the initial build would not be met. Levian baguettes was a spur of the moment change up. Using the heated oven saved the bake. That being said, it will be a long, fun night!
Turned out well. I gotta get mine less wet. As Tom says with T 65 10gr makes a big difference, it gets sloppy fast.
Bet those make a great Sammie!
That made the dough very pleasant to work. That being said I wish the AP I have in stock was of a lower protein. I really enjoy making baguette 🥖!
These look awesome! Nice job.
The quest for making perfect baguettes is very rewarding! Staying in practice is always a prerequisite! Something I need more of! Of all the breads I am most proud of the improvement in my baguette making. Living in the age of the baguette community bake was a great gift!
Will F.
Those baguettes look great, what I aspire to but haven't achieved yet.
TomP
Thanks Tom. I am pretty happy with yesterday's bakes.