May 13, 2014 - 6:56pm
36 Hour Baguette
Baguette - 36Hr Rye n Wheat
| Main recipe | ||
| Weight | Ingredient | Baker's % |
| 315.00 | Wheat flour, white (industrial), 13% protein, bleached, enriched | 62.38% |
| 100.00 | Wheat flour, white (industrial), 9% protein, bleached, unenriched | 19.80% |
| 40.00 | Wheat flour, whole-grain | 7.92% |
| 50.00 | Rye flour, dark | 9.90% |
| 370.00 | Water, tap, drinking | 73.27% |
| 10.00 | Salt, table | 1.98% |
| 885.00 | Sub total | 175.25% |
| Levain | ||
| Weight | Ingredient | Baker's % |
| 40.00 | Wheat flour, white (industrial), 13% protein, bleached, enriched | 7.92% |
| 40.00 | Wheat flour, whole-grain | 7.92% |
| 80.00 | Water, tap, drinking | 15.84% |
| 160.00 | Sub total | 31.68% |
| Final stage | ||
| Weight | Ingredient | Baker's % |
| 275.00 | Wheat flour, white (industrial), 13% protein, bleached, enriched | 54.46% |
| 100.00 | Wheat flour, white (industrial), 9% protein, bleached, unenriched | 19.80% |
| 50.00 | Rye flour, dark | 9.90% |
| 290.00 | Water, tap, drinking | 57.43% |
| 10.00 | Salt, table | 1.98% |
| 160.00 | Levain | 31.68% |
| 885.00 | Sub total | 175.25% |
My second attempt at Baguette. Using 36Hours Formula it gives nices volume and a lot easier to handle this type of wet dough. The cross section is much better than last time too.
I really hope I can create one of the best Baguette for my uncles memorial. Hope he is Rest in Peace.
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Comments
Beautiful slender baguettes, Cecilia. Excellent color on the crust, and the shaping has really improved.
I noticed that the crumb shows faint streaks of flour. I fully understand dhow frustrating it may be to shape a wet baguette, as you successfully did, but i know you'll eventually go lighter with dusting your work surface/ dough over the time.
Well done, Ceci. May your uncle rest in peace.
Khalid
Thanks so much Khalid.
At least its not flat like a ciabatta. Yes I have been very heavily flour my work bench. I shall be more careful from now on. I have been trying to oil my work bench, which is also working pretty well, I will have to decide which method is better thou.
Thank you
Cecilia
Those are some beauties and I'm sure they taste as good as they look. Your crumb looks perfect.
Sorry for your loss. I'm sure your baking will honor your Uncle's memory.
Regards,
Ian
Thanks Ian
It looks good, but it doesnt have the open crumb like TxF. I will have to keep working on my shaping to catch up with her (hopefully if that ever happen)
Im sure it will, hes one of the foodie person i truly adore. I guess he can taste them even when he is away. :P
Happy baking
Cecilia
CeciC. Sorry to hear about the loss of your Uncle Lucy and i send our condolences.
Thanks DAB!!
Hopefully I will be there one day~