February 5, 2011 - 9:49am
My First Try at 36-Hour SD Baguette
Hi - Long time lurker, first time poster! I love everything that you do here. It has been such an inspiration!
I am giving the 36 Hour SD Baguette recipe a shot. The only difference in our recipes is that I have Bob's Red Mill AP flour on hand and used it. Yesterday went well, I made it through step 3 (all the S&F and putting up for the 24 hours).
TXFarmer - this dough is WET! I mean WET! I took her out of the fridge about an hour ago and it is resting in my oven with the oven light on. There is no way I can see beginning to shape this without it falling flat. Any suggestions? Do I do a quick knead with a touch more flour?
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Hi cubfan4ever, Try not to use any more flour.
It's probably too late to help you now for this batch, but what I've found works for me is to gently dump the cold dough on a lightly floured counter, with the "good side" down. Then I just put the bowl on top and let it warm up for 2 hours. To preshape, I flour my bench knife and with it gently lift up the of the top half of the dough and fold it towards the center, and then the same thing with the bottom half, up and over, pinching closed the seam in the center. This essentially leaves you with an entirely floured surface, sticky side is now inside, seam side up. From there, rest covered 40 minutes. I use the steamer lid to cover the loaf, plastic wrap will stick. Then final shape to the baguette, brushing off any excess flour. Into the couche, proof about 1/2 hour till it passes the poke test, then transfer to parchment, slash, steam and bake.
A transfer board is really helpful here too. I use a stiff piece of cardboard to ease the shaped loaf from the to the couche and from the couche to the parchment/peel. Otherwise, it'll flop all over the place and get stretch out. Here's my last batch. Yum.
At this hydration, it's gonna be sticky and wet, no way around it.
However, if you have developed enough gluten strength, AND use swift and minimal and effective techniques, it's entirely possible to shape it. The key is "swift", "minimal touching", and "effective".
I found a link about baguette shaping at SFBI workshop, this is almost identical to my method, yes, the dough is lot wetter, but the basics are the same. http://www.youtube.com/watch?v=Idx4QJwcPHA
I proof mine directly on parchment paper (made into a couche), then score on the same paper, then slide the whole thing, paper and dough onto baking stone. Minimal transferring this way. After baking for about 10min, I do take out the paper.
Today's batch:
Hi - I lined one of those thingys (can't think of what they are called) that holds dough in the shape of a baguette/batard with parchment. It has the little holes on the bottom. So the dough is resting now while the oven is preheating. Minimal handling, for sure. She bubbles right up again, though. Off to preheat the oven. I will keep y'all informed. Thanks for the advice!
The bread was kind of sticky....it was weird. Anyways, flavor was ok. I expected it to be saltier as the dough tasted a little too salty to me. But it wasn't. The flavor was rather balanced, I thought. I will definitely try this again. I need lots more practice!
I will gladly take any and all feedback. Thanks!