Had to get Ziggy right
Recently I baked Abel's pain au Levain baguettes and included a Ziggy. Which sadly didn't not spring open and grigne at me. Wrong combination of too high a hydration and too much AP flour. Well, can't have that.
So I went back to a bake from last year. I changed the levain hydration to 100% but kept the overall dough hydration at a hair over 72%. Eliminated the internal sesame seeds and again used some of warehoused tritordeum from last April's trip to Barcelona.
I had to get my old Ziggy back again. And so I did.
In order to get Ziggy right it takes a stiffer dough that can hold its shape well. Even this one, at 72% hydration worked well due to the addition of the tritordeum. I'll also guess that whole grains, as this version of the tritordeum is, work better than all AP or Bread flour does. Although that may work at hydrations in the mid 60's.
I've only done it a few times and always on batards. Using a ceramic knife, I go against all scoring logic and make what would typically be a monstrously deep cut in the dough. Just a "W" shape down the length of the dough. That's it.
| Semolina and Sesame loaf | ||||||||
| The Weekend Bakery, mod by alfanso | ||||||||
| Total Flour | ||||||||
| Total Dough Weight (g) | 1762 | Prefermented | 14.50% | |||||
| Total Formula | Levain | Final Dough | ||||||
| Ingredients | % | Grams | % | Grams | Ingredients | Grams | ||
| Total Flour | 100.00% | 1000.0 | 100.00% | 145.0 | Final Flour | 855.0 | ||
| Bread Flour | 62.50% | 625.0 | 100% | 145.0 | Bread Flour | 480.0 | ||
| Durum | 37.50% | 375.0 | 0% | Durum | 375.0 | |||
| Water | 72.20% | 722.0 | 100% | 145.0 | Water | 577.0 | ||
| Salt | 1.75% | 17.5 | Salt | 17.5 | ||||
| Toasted sesame seeds | 2.25% | 22.5 | sesame seeds | 22.5 | ||||
| Starter | 2.90% | 29.0 | 20% | 29.0 | ||||
| Levain | 290.0 | |||||||
| Totals | 176.20% | 1762.0 | 220% | 319.0 | 1762.0 | |||
| optional - hold back 10% water for post autolyse bassinage | ||||||||
| Mix water, levain & flours. Autolyse 20 minutes | ||||||||
| Incorporate salt | ||||||||
| 150 French Folds, 5 mi. rest, 150 FFs | ||||||||
| into oiled receptacle | ||||||||
| Letter Folds at 40, 80 min. Final rest for 40 min. | ||||||||
| Total retard for at least 12 hours. | ||||||||
| At some point after at least 2-3 hrs - divide, pre-shape, shape. | ||||||||
| Onto moderately floured couche. Cover and back to retard. | ||||||||
| Oven to 475dF for up 45-60 min | ||||||||
| Dough onto oven peel, score and load oven with dough | ||||||||
| bake at 455dF | ||||||||
| steam oven for 13 min, remove steam and rotate dough | ||||||||
| Another 15-17 minutes, then vent for 3 min. | ||||||||
700g x 1 Ziggy
390g x 3 baguette/long batard
Comments
Love your loaves once again. Yum!
that I saw on one of Abel's posts a few years ago. Now that my mother isn't around anymore to admonish me, I can play with my food!
thanks, alan
Wow, I love the way ziggy opened up, so striking. Wonderful baking as always Alan.
Benny
I added a few lines in the post about how to do it. Between the yellow tint of the semolina, in this case tritordeum, and the sesame seeds, even a regular loaf carries a little pizazz!
thanks, alan
great bake Alan
Leslie
just get good surface tension on the dough and enough "body" to it. Fun to do too.
thanks, alan