The Fresh Loaf

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Black and white sesame seed encrusted Yorkville Sourdough Baguettes

Benito's picture
Benito

Black and white sesame seed encrusted Yorkville Sourdough Baguettes

As many of you might know I love sesame seeds so it was time to use them on my Yorkville Sourdough Baguettes.

Final Dough

475 g 10% protein white flour 

311 g water autolyse

9 g water bassinage

5.22 g diastatic malt

9.38 g salt

95 g Levain built with 12 g stater 45 g water 45 g white flour 10% protein

 

Overnight levain build 1:6:6

7 g + 44 g + 44 g

Total flour 522.5 Total water 367.5

70% hydration

Overnight levain build with cold filtered water, refrigerate levain and then take out of fridge before bedtime.

In the morning dissolve diastatic malt and levain in water.  Then add flour and mix to shaggy mass.  Rest 20 mins then add salt and gradually add bassinage water, do Rubaud kneading for 4-5 mins until dough is smooth.  

Remove approximate 40 g of dough and set up your aliquot jar.  How to use an aliquot jar.

Ferment at 82ºF, after 50 mins do coil folds, then after another 50 mins do another coil fold.  Once the aliquot jar shows a 20% rise the dough is placed into the fridge until the following day.  At 80ºF this is about 4 hours or so.

The dough is divided and pre-shaped as loose cylinders and left to rest covered at room temperature for 20-30 mins.  The dough is then shaped, placed on a wet towel and rolled in black and white sesame seeds.  A little tip for shaping is to stretch the dough by gently pulling the dough while flipping the dough after each fold during final shaping.  This way you are close to the final length you need and when rolling you are just giving the dough a nice shape without having to stretch them much longer.  Finally they are placed on a couche seam side up and left at room temperature for 40 mins to proof.  You do not need to flour your couche if you have applied seeds, however, do remember to flour the bottom of the baguettes which are facing up in the couche otherwise they will stick when flipping them onto your transfer board.  Aliquot jar rise to 30% is the end of root temperature final proof.

With 10 mins left of bench rest the oven is started 500ºF to preheat.  When the 40 mins of bench rest is completed the shaped baguettes are placed in a bag and returned to the refrigerator for 30-40 mins to chill to make scoring easier.  Once this time is over the baguettes are scored and immediately placed on the baking steel and boiling water is added to the cast iron skillet.  The Sylvia towel with boiling water was placed in the oven 30 mins prior to baking time.

The oven temperature is jacked up to 525ºF to get the burners to activate immediately and then once activated dropped to 480ºF.  The baguettes are baked with steam for 13 mins.  The steam equipment is removed venting the oven of steam.  The oven is left at 480ºF but convection is turned on and the baguettes bake for 10 mins rotating them halfway.  The oven temperature is then dropped to 450ºF and the baguettes rotated again if needed and baked for another 3 mins to achieve a rich colour crust.

 

Alfanso money shot ; )

Comments

Benito's picture
Benito

Here are a couple more photos showing the scored baguettes pre-baked and my steaming/baking set up.

Benito's picture
Benito

Pretty pleased with this bake overall.  The crumb is nicely open with finger tip sized alveoli and I was able to get those longer than my recent baguettes.  However, going forward I think I need to increase the dough mass for each baguette, they are thinner than I like.  So to get them longer and with more girth I’ll have to increase each from 280 g or so to at least 300 - 330 g.

We’re having one baguette with a Caprese salad drizzled with a fig balsamic glaze.

isand66's picture
isand66

It doesn’t get better than this!  You nailed this bake!  Perfect crumb and those seeds look awesome.👏👏

Benito's picture
Benito

Thank you Ian, I forgot a couple of things the last couple of times I made baguettes and remembered them this time.  In particular, stretching the dough after folds when flipping them end to end.  This really helps get the length you need without trying to attain all of it during the rolling out.  I’m pretty pleased with this, however, I’m thinking I’ll need to adjust the dough mass higher so that the next set has greater girth since they are getting a bit thin as they get longer.

Benny

HeiHei29er's picture
HeiHei29er

They look fantastic Benny!  Perfection!  The possibilities for the sandwiches you can make with those are endless...

Benito's picture
Benito

Thank you Troy, I could have converted that caprese salad into a caprese sandwich.  The baguette dipped into the drippings of the salad were delicious.

kendalm's picture
kendalm

These look so good man - love how thick the layer of seeds is.  I gotta try seeds again and may have to hit you and Alan up for experience advice.  Nice one Benny ! 

Benito's picture
Benito

Thank you Geremy, the seeds are addictive as you can probably see from many of my recent bakes.  You’ve gotta try them, it is hard to go back to seedless once you’ve tried.  Now trying to seed your full length baguettes is going to be quite a challenge though, you might want to try a short one first.

Benny

kendalm's picture
kendalm

That's a good idea.  I've recently done a few batches if mini 100g-ish loaves.  Seems like a good starting point - and maybe time to try something new.  Thanks Benny 

Slideslinger's picture
Slideslinger

Just one look, and I knew what's going into my oven next! Wow!! ❤️

 

Benito's picture
Benito

Thank you Sturgis, I hope you do give them a try.  Even without the seeds these baguettes are tasty.  The lower protein flour anything 11% or less works great, will give the crust that thin crispiness that I love in baguettes.

Benny

Slideslinger's picture
Slideslinger

I've got a 5 lbs of Giusto's La Parisienne Flour - 10.5% protein. Ordering info says: "...an unbleached, unenriched Type 55 clone made from hard winter wheat. At high (> 70%) hydration levels, La Parisienne is the ideal choice for crusty, open- crumbed baguettes, batards, boules, couronnes and more."

Benito's picture
Benito

That flour sounds perfect, I once had access to T55 flour and it was the best I’ve used to make baguettes.  My current flour isn’t bad but I recall the T55 just having better flavour.

Slideslinger's picture
Slideslinger


Not TOO shabby, eh? SOOO f'n good Benito! Can't begin to thank you for pointing me in the right direction. I used Everything Bagel mix, with added poppy seeds and black sesame seeds (of course!!). Insanely delicious.

Benito's picture
Benito

Very nice Sturgis.  I’m so glad you baked these, seeding baguettes was scary for me the first few times I did them, good for you for jumping in with both feet.  I haven’t had the pleasure of trying Trader Joe’s Everything Bagel spice mix but I bet it is delicious on a baguette.

Benny