July 29, 2009 - 7:52pm
Sourdough Baguette
I wonder why the recipes I see for baguette include a preferment, but, in general, not sourdough. Is a sourdough baguette an oxymoron?
After some experimenting, I now make a SD baguette that I think surpasses the flavor of a traditional baguette.
Diane
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Hi, Diane.
If you had used the TFL search box (in the upper corner of the left hand frame of any TFL page) and entered "sourdough baguette," you would have found a great many examples.
For your convenience, click on This Link.
David
Yep - I see all the entries now. Thanks!
My SD has a sweet, almost fruity smell when I refresh it, so it works well.
Diane
I believe the reason that most baguette recipes use poolish, is that for many, the traditional baguette should have a subtle sweet flavour. You'll get this with a yeasted, liquid preferment. Sourdough adds acidity that, at least traditionally, isn't associated with baguettes. Oxymoron? Well... according to Michel Suas in Jeremy's interview, possibly yes.
At the end of the day, do what you like and like what you do.