The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

TXfarmer's 36+ hour baguettes. WOW!

greenbriel's picture

TXfarmer's 36+ hour baguettes. WOW!

I was very skeptical when I took the dough out of the fridge after 24 hours, as it didn't seem like it had risen at all. I felt like the youthfulness of my starter had failed me, but what the hell, give it some warmth and see what happens. After maybe 5 hours on the counter we were in business! Nice bubbling and doubled in volume! I couldn't believe it.

Preshaped, shaped, proofed on a couche and then into the oven with steam. Shaping and scoring probably not as good as the last batch, and no ears, but the crust and crumb were good, and the TASTE! So delicious! I gave one to a friend who went to meet friends for a drink and they ate it at the bar within minutes!


At the risk of this sounding like an Oscars acceptance speech, I'd genuinely like to thank David (dmsnyder), dabrownman, and Hannah (a_warming_trend) for their encouragement regarding the move to SD baking. You were right, it’s a whole new ballgame, I’m hooked! I can totally see why and how people get so attached to their starters. Still working on a name for mine :)

And of course a huge shoutout to txfarmer for the encouragement and AMAZING recipe. You are a wizard [tips hat].

This site has improved my baking enormously in just a couple of weeks! Thanks Floyd!


dabrownman's picture

near Empress Ying's standards.  For a contrast and possibly even more flavor you can more on the David's San Joaquin Baguettes - my other favorite version even though I add a bit more whole grains than he does.:-)  Well done adn 

Happy Baking

greenbriel's picture

Thanks as always! Definitely going to try David's next.


a_warming_trend's picture

Those are some beautiful baguettes. Your shaping and scoring are seriously on-point. And what a crumb! Are you proofing in a couche?

Truly excellent!


greenbriel's picture

Also too kind! You guys are seriously inspirational.

Yes, proofing in a couche, french linen, silly expensive for what it is, but I love it. 

chouette22's picture

...for David's baguettes. I have made and tried them all (that's how it feels to me) and I always, always return to his, when I want to make traditional ones. You may also want to take a look at the Alpine Baguettes by Dan Leader (in Local Breads) with lots of seeds in them. Another favorite of mine. 

Great looking baguettes you made! Wonderful progress!

greenbriel's picture

Next on the list. Though I am also eager to remake the FWSY Field Blend #2 that I recently gave away.

Decisions, decisions :)

Thanks for the kind words and a new bread book recommendation!