Yorkville Sourdough Baguettes
Having to practice more to get the rust out of my processes and shaping. I was able to get my preferred organic all purpose flour similar to T55 for baguettes. Also continuing to see how far I can push fermentation with every so slightly more gluten development with each bake. In this bake along with the Rubaud kneading in the bowl when adding the levain and later when adding the bassinage water, I did a total of 300 slap and folds. These recent bakes do support the fact that doing more gluten development does support longer fermentation without loss of grigne/ears. I’ve also adjusted my scoring a bit as the broken straps were bothering me. Although I still overlap the scores still to avoid sausage appearance, I am consciously trying to leave the straps slightly wider, this seems to reduce the number of straps that break during oven spring. To do this, I do have to score a bit outside the middle third lane of the baguette.
One thing that is now happening is that extensibility has increased substantially and my baguettes are too long for my baking steel and even for the cookie tray that the couche sits on. So I over handled this set of baguettes. After 20 mins in the couche, I decided to remove them to cut them a bit shorter, otherwise they would have drooped off the steel. I know I degassed them somewhat during that process of over handling. So I might reduce the dough weight a bit so they aren’t as long next time, or cold retard them en bulk at the end of bulk to tighten the gluten, not sure yet.
Overnight Levain build ferment 75°F 10-12 hours
78°F 9 hours to peak
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 and diastatic malt 5.8 g to dissolve, then add 527 g AP flour to combine. Allow to autolyse for 20 mins. Next add the loosened levain and salt 12 g, 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 by massaging and then Rubaud kneading the dough, then slap and fold x 200.
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 55% rise then (optional) cold retard shaped baguettes en couche for at least 15 minutes for easier scoring. I often do this for convenience as the oven is pre-heating.
Pre-heat oven 500*F 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 480*F.
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.