Pugliese Capriccioso as Baguettes (what else?)
In my most recent entry, dabrownman urged/challenged me to make David Snyder's Pugliese Capriccioso boule as baguettes. So what is a boy to do? Hmm.
At 74.5% hydration to go along with a 75% AP : 25%Durum flour mix and 20% levain, it seemed like a fine idea. I had to sneak this one in somewhat quickly as:
- My brother and his wife will be here and I planned on having a batch of David's sesame semolina levain still warm on their arrival Thursday evening
- I seem to have little control over my desire/need to bake another batch of baguettes. I'm just starting therapy on this one now...
Violating David's instructions somewhat, I used my standard 75% hydration levain and added a few more grams of water to the mix to bring the hydration back up, finished up the bulk ferment cycle with a cold retard, divided, shaped and couched the dough overnight, and finally baked right out of the refrigerator this morning. Timings were 13 minutes under steam, 14 minutes more and then 2 minutes of venting - 29 minutes total at 460dF.
The sesame baguette was my version of being "capriccioso" or whimsical. I didn't particularly like my pre-shape of that baguette, so I figured that I'd bury the evidence under a layer of sesame seeds.
The dough was initially quite smooth at the outset of my French Folds, but quickly seemed to get a bit sticky and stay that way through the first set of Letter Folds before loosing the tackiness for good. All the while the dough remained quite extensible.
Now that I've tasted it, I concur with David's assessment - nutty and sweet.
Once more, I implore you folks. For those of you who are Dutch Oven bound, and for good reason considering the excellent results that get posted on TFL with regularity: Try getting out of the pot, so to speak, and do some couched batard and baguette shaping and scoring to expand the repertoire and experience. It may be a bit frustrating at first (I should know!), but you might just enjoy the freedom and change of pace.
Crumb shot added
alan
Comments
Those look great. I love the blisters.
were the result of long cold retard until recently. My my my. The things you learn on TFL!
Thanks, alan
It look's like it's so easy for you to shape any bread into baguettes. Great job!
After the two thousandth time it should start to be a bit easier! Thanks, alan
crumb. This was my favorite b red for the longest time.this was my favorite bread with some WW and rye and spelt in it. I still like it that way for my basic white bread . You got some nice spring and bloom out of this one too. Love the blisters. Well done as usual.
"this is the kind of bread...that doesn't need butter." OTOH, I think that since it is lunch time what it needs is to be slathered with a layer of spicy deli mustard and have some cheese and salumi nestled between slices.
Nutty and sweet, just as David said. With all of the sophisticated breads that you make, I can't imagine you baking this simple one too.
What's a bit funny is, especially with a dough that I've never touched before, I really haven't a clue as to how it will handle nor whether it will score well. But somehow I usually get away with it. Always an adventure with a new formula being made into something other than how it was posted.
Crumb shot added.
Get thee behind me, Satan! I am not going to challenge Alan to make baguettes out of lime jello!
With all due respect to dbm and his inventive myriad-ingredient loaves, baguettes are to big round loaves as short stories are too novels.
I had intended to make a pugliese loaf myself this week, but there was the blog comparing Forkish to Robertson breads, and I realized how long it had been since I had made a Tartine BCB, so that project bumped the pugliese. (The BCB bakes tomorrow, along with a batch of SJSD baguettes.) But, you know, your pugliese baguettes (which really do look delicious) remind me of another little project on my "to bake list:" making baguettes with lower protein, 00 italian flour. I have had this notion that using that flour should give me a thinner, more crackly crust and more open crumb. I just need to decide which baguette formula to use. I'm thinking I should start with a baguette sur poolish, but I may not be able to resist making a baguette tradition with a liquid levain.
David
Not surprised your attempt turned out so well. They look great and I'm vary familiar with the nutty flavor Durum adds as I've made numerous variations of durum breads myself. If you want to get even more durum flavor build a durum starter in 2-3 builds and you will not be disspaointed.
Regards,
Ian
Hi, gentlemen (and specially "alfanso" - I think you´re Alan... but I am new here... so... let´s confirm that before!)
I´ve liked personally your observation about "getting out the pot"...
I´ve been baking for a year or something now (down south Brazil - Curitiba), but my best results come from a pre heated Le Creuset, lid on.
I see you using stones... and talking about 13 minutes of initial steam... Do you spray water on the stones?
Sorry about bringing this subject (possibly again), but I am in search of the "Hooly Baguette" (is it so common among passionate home bakers?)
Mainly: I can´t get the wow spring and the wow caramelization of the crust... (real good electric oven and quite good bread "into the pot"...)
I would apreciate some wisdom, gentlemen...
Regards!
ELMO
yeah, alan or alfanso I answer to either. Especially around dinner time!
In one of the photos you can see the baking surface, which for me are unglazed terra cotta tiles. I create steam using Sylvia's steaming towels (find it in the search box in the upper right of the webpage), placed into the oven 15 minutes before baking. After the dough is loaded I pour two cups of very hot water into a pan filled with "lava rocks" - the type used in a gas barbecue grill. I close the oven door immediately and that is the beginning of both the baking and steaming cycle. Place a towel over any glass in your oven door while pouring the water to avoid the risk of shattering the glass in the door. That's it - a combination of steaming methods employed at the same time.
Good luck and post some pictures of your progress as you learn.
alan
I will acquire the knowledge... great things to learn here on TFL
I´ll proceed on my effort and report later the results.