Baguette journal #4: Black bánh mi with potato puree solution

In last baguette post before this, I told you I have specific started problem, Djinn Carne (was Cariah Marey) and Whoreass Silver don't take rice well, dough ends up sticky and melty usually. So I have this idea to use 5% purple sweet potato (estimated dry weight) puree to give the dough some structure, and a touch of VWG to make dough equivalent to 10% wheat protein dough. These have 20% glutinous rice flour. Also 65% hydration and 20% PFF. I did plywood-and-parchment loading method. Oven temps were 330 °C (top) and 260 °C (bottom) for 5 minutes, then lowered to 300 °C (top) and 230 °C (bottom).

I did single stage levain. Man, did I nail the flavor. They are literally sweet, signature flavor of Whoreass and Djinn, and no perceivable sourness, despite levain and dough temp was no lower than 30 °C. The proof is in the color of pigment anthocyanin. If it's pink, it's sour. If it's deep blue, it's alkaline or neutral.

Next time when someone tells you that you can't get decent baguettes with gas oven, low hydration, windowpane, skipping bulk, and water spraying, feel free to smother this post all over their faces 😂.

I have stressful ongoing baking trials at the moment, at least I can sleep peacefully for the night.

Jay