Black and White Sesame Yorkville Sourdough Baguettes and Epi
I find that if I don’t make baguettes often enough I get very rusty. I haven’t made baguettes in about 4 months so was really very overdue. I’ve always thought that epis look really nice and never tried making one, so here is my first effort at an epi. I also hadn’t done a seeded crust in quite some time so that was also overdue.
For this bake of my favourite all white flour baguette I’ve increased the hydration to 75% which I have found helps with extensibility which is essential for shaping baguette. I’ve also pushed final proof by accident to 40%. I say by accident because I usual cold retard the dough when the dough has risen to 20% but because I was out and didn’t expect the dough to be so fast, it was up to 22%. You wouldn’t think that 2% would make much of a difference but it does. So when I took the dough out of the fridge today and started to do the divide, pre-shape and shaping the aliquot jar already showed 35% rise right after I shaped the third baguette. So I left them to proof at room temperature until 40%, then started pre-heating and cold retarded the dough once more while the oven pre-heated for an hour.
Overnight Levain build ferment 75°F 10-12 hours
When levain at peak, mix 28 g water with all the levain mixing to loosen.
In the morning, to your mixing bowl add 353 g water, salt 12 g and diastatic malt 5.8 g to dissolve, then add 527 g AP flour to combine. Allow to saltolyse for 20 mins. Next add the loosened levain, pinch and stretch and fold to combine in the bowl. Slap and fold x 100 then add hold back water 23 g gradually working in until fully absorbed then slap and fold x 100.
Bulk Fermentation 82*F until aliquot jar shows 20% rise.
Do folds every 20 mins doing 3 folds
Could do cold retard at this point for up to overnight. (Aliquot jar 20% rise)
Divide and pre-shape rest for 15 mins
Shape en couche with final proof until aliquot jar shows 40% rise then (optional) cold retard shaped baguettes en couche for at least 15 minutes for easier scoring.
Pre-heat oven 500F after 30 mins add Silvia towel in pan with boiling water.
Transfer baguettes from couche to peel on parchment
Score each baguette and transfer to oven, bake on steel.
Bake with steam pouring 1 cup of boiling water to cast iron skillet dropping temperature to 480F.
The baguettes are baked with steam for 13 mins. The steam equipment is removed venting the oven of steam. Transfer the baguettes from the baking steel to next rack completing baking directly on a rack to minimize the browning of the bottom crust. The oven is dropped to 450ºF but convection is turned on and the baguettes bake for 10 mins rotating them halfway. The baguettes are rotated again if needed and baked for another 3 mins to achieve a rich colour crust.
To apply the seeds to the dough, place the shaped dough on a damp towel to moisten the dough. Transfer it to a cookie tray that has been loaded densely with the seeds. I like using a cookie tray with sides that way I can push the dough up against the sides to get some seeds on the sides of the dough.
For those who are interested in pH. The pH of the levain was 5.06 at mix and 4.07 at 3x rise and peak.
The pH of the dough was 5.44 after initial dough development was completed. At 22% rise and start of cold retard the pH was 4.56. Finally at the time of bake the pH was 4.37.