It’s a done deal. I decreased the water 30g. Not anything else changed. It makes a whopping difference in the dough manageability. T 65 is a fussy flour.
These are 227g each x 6
YW was very active. Dough was extremely easy to fold etc. It rose like crazy overnight in bulk retard. And there’s where I’ll be making a very big change. It’s a pain to retard 6 baguettes but with the exponential growth overnight I had to deflate to maneuver and preshape and shape and their isn’t any way to recover the lift.
Still and all flavor flavor flavor crunch crunch crunch. Beautiful crumb holes but not outrageous like the last ones . Very pretty crust. 2 already gone! 
- trailrunner's Blog
- Log in or register to post comments
Congratulations! Write down the final formula, and bake date. Don't be like me!
I’m actually keeping track lol. In the past I didn’t. There are so many pictures of bakes and I have absolutely no idea what I did on most of them.
Sticking with the “ sticks” for awhile will keep me organized. 🙏
I am so jealous of your baguette skills, these look so beautiful and delicious!
I rank my bakes by taste 1st and looks last. So far I’m batting 1000 😊 on taste . I’ll keep working on the shaping .
Your YW baguettes are wonderful Caroline. I still have my YW and grapes in a small jar in the fridge. Your bakes keep making me think I need to pull it out and bake something with YW.
Benny
High praise from you. Most appreciated.
Currently I take the fruit out of the water and leave it. I haven’t tried grapes. When do you change your fruit? I’ve tried so many different things. Leave it, remove it, orange peel to freshen, add sugar , no sugar aaarrgh! But when all is said and done its performance is what counts.
I do think there is a decided difference in flavor with YW vs SD . As there should be considering the make up of the yeasts. I like YW and SD mixed and do that quite often. I let them fight it out and then make up . 😊
We are grandparenting in GA this weekend. I brought pizza crusts and 4 huge Challah made with YW at the children’s request. “ we love Dammie bread!” Is how they greet me. ❤️❤️
🙏c
It’s been so long since I’ve used it it’s hard to remember how I even refreshed it. I believe I used a some of the water with new organic grapes. It is amazing how well the yeast water and grapes will last and work to kick start a new batch from what I recall.
Benny
Stored all this time? I am going to try organic grapes. Bananas work incredibly well.
When I get home will let you know. 🙏c
Yes, just stored in a small jam jar in the back of my fridge.
Benny