Semolina cranb. pecan orange peel levain
A second run at Danni's semolina cranberry/wild rice levain. With some obvious changes afoot compared to my first attempt [1]. The wild rice didn't float my boat so I 86'ed it. The quick and dirty on this version's mods:
- hydration now at 72%
- Semolina boosted to 35%, AP flour dropped to 65%
- added pecans, and a hint of orange peel
- eliminated 2 of the 4 Letter Folds, now down to 50 & 100 min with final 20 min rest before retard.
These were begging to be baked dark, and who am I to argue? Although I adore semolina based breads, the orange peel and cranberry combination, while delicious, overwhelmed it. May try using a whole grain next time instead.
Gerhard suggested the orange peel, and he was right on the money, as it adds a distinct flavor that marries well with the cranberry.
If this were a production bread, the cost of it would be fairly high as the inclusions here are quite costly compared to a FWS version.
I was pleased that the scores went well, as sometimes these types of baguettes, laden with fruit and nuts, will get oven bloom, but not a decent enough ear. I also find that, in general, these breads in baguette form are less likely to display an open crumb for me.
A modestly intermittent problem is the even distribution of inclusions. As I mix by hand, the add-ins don't arrive until the first Letter Fold, and as often as not wind up being unevenly spread across the length and breadth of the dough.
A thin crust with a distinctive snap/crack to the bite. Just my style.
Semolina Cranberry Walnut Levain w/ Orange peel | |||||||||
Danni, mod by alfanso | |||||||||
Total Flour | |||||||||
Total Dough Weight (g) | 1100 | Prefermented | 15.00% | ||||||
Total Formula | Levain | Final Dough | |||||||
Ingredients | % | Grams | % | Grams | Ingredients | Grams | |||
Total Flour | 100.00% | 541.9 | 100.00% | 81.3 | Final Flour | 460.6 | |||
AP Flour | 65.00% | 352.2 | 100% | 81.3 | AP Flour | 270.9 | |||
Durum | 35.00% | 189.7 | 0% | 0.0 | Durum | 189.7 | |||
Water | 72.00% | 390.1 | 100% | 81.3 | Water | 308.9 | |||
Salt | 2.00% | 10.8 | Salt | 10.8 | |||||
Walnuts, toasted | 15.00% | 81.3 | Walnuts | 81.3 | |||||
Dried Cranberries | 13.00% | 70.4 | Cranberries | 70.4 | |||||
Orange Peel | 1.00% | 5.4 | Orange Peel | 5.4 | |||||
Starter | 3.00% | 16.3 | 20% | 16.3 | |||||
Levain | 162.6 | ||||||||
Totals | 203.00% | 1100.0 | 220% | 178.8 | 1100.0 | ||||
Autolyse Water, Levain, Flours 20 min. Hold back 10% water for bassinage. | |||||||||
Bassinage salted water. Incorporate, rest 5 min. | |||||||||
20-30 French Folds. Rest 5 min. 20-30 FFs. Into oiled tub. | |||||||||
Incorporate inclusions at 1st LF. | |||||||||
BF 2 hrs: LFs at 50, 100. 20 min rest. retard | |||||||||
Retard 12-16 hrs. with divide and shape somewhere in that time. | |||||||||
Preheat 480dF, Bake 460dF with steam for first 13 min. Then rotate to finish bake ~13 min more. Final 2 min venting. |
365g x 3 long batards