Sourdough Baguette
I mostly make baguettes when I am baking. Inspired from the great community here I tried my hands on the sourdough baguette.
The crumb was a bit tense but I think this is mostly due to the handling of the dough, it fermented pretty nice.
I started it with 30% sourdough that has been refreshed 16 h ago. I made it with 90% high gluten flour and 10% rye flour. Water temp was 30°C, starter temp 9°C. Everything else 25°V
Mixing, autolyse for 30 min, fermenting at RT with SF for 4 h, cold retarding for 12 h, 40 min RT, shaping, 20 min rest, final shape, proofing for 40 min.
It came out a tad sour. I searched a lot through this forum and stumbled over "milder sourdough starter" which is refreshed four times before use. Would this often refreshed starter produce a milder taste?
Here are some pictures:
The crust was really nice. I have a stream injection ofen and this time I had better timing.
The crumb is too tense as you can see.
My little one helping me (the reason for my manhandling of the dough- i have to admit, that I don't have the same patience as i had before watching a little one simultaneously to baking).
