Haven’t cut it yet. I haven’t made this one in awhile. Sorted through past posts and decided to to try with different grains. My YW has been going strong as has my SD culture. I used 1/2 YW levain ( made with AP flour) and 1/2 SD levain also with AP flour. I also used 200 g of straight AWY. Mock mill grains, rye, white hard Spring wheat, Yecoro Rojo and added Arrowhead AP. Includes the Trinity as usual ( buttermilk today). Overnight bulk retard shaped and rose this morning as baguettes baked. Will post crumb when cools. 
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I love how you will use your yeast water and your sourdough starter together. These doughs must move along quickly with all that power. Do you find combining both levains reduces the sourness compared to just using your sourdough starter?
Another beauty of a bake Caroline.
Benny
It did move along quite well. I don’t pay attention to % rise or time rising. It was in my homemade proofer til 11:30 last night when I woke because of the wind and rain. It had filled the tub it was in 😳. I stuck it in the fridge til mid morning then shaped and it rose quickly so I set it outside til the baguettes were done.
The bread browned really nicely. I bake in my graniteware roaster. I forgot to turn back from the 450° for the baguettes! So it went faster I’ll do that again as we love the almost chocolate flavor of the crust and grain.
All the grains are newly purchased and I’ve missed the Yecoro Rojo richness.
The other lovely feature of YW is exceptional tenderness of crumb and how it stays fresher longer. I decided to stop storing my YW as liquid for now and just added flour to the storage liquid. I’ll do that for awhile . It only takes 3 days to make a new one with 1/4 of an apple and 2c water .
Thank you for asking . Hope you enjoy your party tonight! c
You’ve really outdone yourself with this one! What a great combo of grains and starters. You ended up with a flavor bomb. I haven’t done a starter combo like this in a long time, so thanks for reminding me for the new year to add it to the list 😆.
Time to make a new YW starter and also sprout some grains for 2026…
Happy Holidays!
Ian
I really appreciate the enthusiasm. It sounds like a lot of stuff to do but really it's not. I am so glad I restocked so many of the grains I was out of . I wanted to empty the storage fridge and get all new. I know they all keep for years as they are refrigerated but I missed the combos.
It is definitely a flavor bomb. And the dough was so lovely to work with . No stickiness anywhere. As you know I just do an all in the bowl and mix til wet and wait. Do two bowl folds and then a lamination and that's it. The gluten was amazing. After one hour of letting it rest it was already way into development. A lot of that has to do with the speed of my levains and the YW itself as Benny pointed out.
Glad you liked it and look forward to your next outstanding post. Have a wonderful holiday . c
Beautiful and tasty. Nice job.
Gavin
The whole is greater than the sum of its parts. I really lucked out with the mistake of baking temp. The rich chocolate taste of the crust and crumb is a nice consequence.
Have a wonderful holiday and bake something delicious ! c