David's San Joaquin SD Baguettes. A Post Mortem!
Started these guys at 7am on Wednesday, took them out of the oven a couple of hours ago.
I'm fairly happy with the shaping, and although I didn't get impressive grigne and no ears are present, I feel like the scoring was OK, I think other factors contributed to the low bloom. First time attempting an epi, made quite a mess of that, obviously need a lot more practice there!
The cold bulk fermentation ended up being more like 36 hours rather than 24, but there was hardly any (if any) increase in volume. I think my main mistake with these loaves was not going with my gut as I did when making txfarmers baguettes and letting the dough rise at room temp until the dough increased in volume and was bubblier.
Crumb not nearly as good looking as my last batch, but I think the factors above are the cause of that also.
The taste is wonderful - delicate and complex. The crust is perfect - thin and very crunchy, and the crumb texture when eating is great, very soft and slightly chewy.
I'm happy overall and will definitely try the recipe again and follow my instincts next time.
Any other thoughts or insights welcomed!
Comments
I think your analysis of the fermentation/crumb structure issues is most likely correct.
I wonder whether you are getting enough steam, but the rest will come with practice.
I'm glad you enjoyed the eating!
David
I appreciate it. I wonder about the steam. I get good bloom sometimes, though now I think about it, the times I haven't, have all been when baking breads with no commercial yeast. I got good bloom and ears on an earlier batch made with FWSY 40% w/w (below), but the grigne was similar on both these and the txfarmer version. Maybe my starter is still too young, though it certainly seems very vigorous in the container!
Your baggies look great. In terms of your statement about lack of grigne and ears I have the following suggestion for you. I note from the photo that the baguettes appear to be only the length of a wooden chopping board, so that for me would suggest a half-sized baguette. Yet I note that you have tried to put 5 individual scores into them. It's personal opinion only but my view is that 5 is too many for that short length. If you cut that back to just 3, I believe you will have better success in creating an ear.
As for the epi, hard to say but I'm wondering if your scissors were too vertical when you made the cuts. Keep the scissors flatish (maybe 30 degree angle) and cut almost but not quite right through the dough. Be bold !
Great results regardless.
EP
Thanks EP, I think that is fantastic advice. The first time I baked baguettes I scored two with several slashes and one with one long score all the way down, and the latter bloomed significantly more, so what you are saying makes perfect sense to me. These are 16" baked, probably 1" or 2" longer on the couche. My stone is 22" but I'm still looking for the right peel/bit of thin cut down wood to load them a bit longer.
I did angle the scissors, but probably not enough, I was using kitchen shears that are probably too short. I'll use longer scissors next time so I can get lower. I was definitely being too trepidant with the cuts. I sort of knew it as I was cutting but was so afraid of cutting right through that I couldn't bring myself to cut deeper! I'll try another one next batch.
Cheers!
-Gabe
SJSD baguettes. I'm with David -.make sure you mega steam them - the more steam the better. I think going over the 24 hour mark hurt the spring and scoring too. With 12 hours less in the fridge I'm thinking the the shaped dough should puff itself up faster and better on the counter making for a more open crumb too. Your shaping is definitely getting there. It won't be long until you get these mastered. The taste is what shines for these baguettes.
Happy Baguette Baking
Much appreciated. I have been wanting to try the towel steaming method in concert with dumping boiling water into cast iron, but haven't yet because we don't own a microwave. Now I'm thinking I can achieve the same result by heating the wet towels in say a lobster steaming pot. Or I wonder if simply dropping towels in boiling water and wringing them out some with tongs would work...
You are right, the taste is amazing, regardless of the so-so crumb. Looking forward to improving (and proving!) next time.
Thanks again, you are always so encouraging :)
-Gabe
Sometimes a slightly denser crumb is nice, especially for holding spreads and toppings. I have to try this formula soon.
I've never produced an epi I've been happy with...they always end up a little too puffy, instead of having that beautiful sharpness I see in pictures.
Great work. Maybe you could venture into mix-ins for your baguettes...I've often thought of doing a walnut sage or olive and herb...
... I love "'glass half full' people" ;)
It cracks me up how different we are. We've talked about it before; I love and envy your fantastic experiments and ability and passion to constantly try crazy new things and improvise, which I actually do much more in non-baking cookery, but with bread I am so focussed on getting a few things down really, really well, and then slowly expanding the repertoire.
I must admit that I have *never* done a mix-in. I feel like I have a few of the FWSY boules down (I'd better had after making exclusively for 18 months until shortly before I started on TFL) well enough that they would be a good candidate for some additions. Hmmmm ...
Thanks Hannah!