August 5, 2022 - 10:52am
20% Semola baguettes
Everything the exact same just added more Semola Rimacinata . Incredible crackling out of the oven. Gorgeous grine. Crumb shot in a bit.
M
Not quite as open with the increased Semola but given the incredible flavor and crust I’ll take it.
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If you are really enamored by the flavor of Semolina breads, as I am, you can bring the percentage up much higher. My standard semolina bake has 60/40 durum/AP @67% hydration using 100% liquid levain. I usually bake these as baguettes only (surprised?) but this week added a batard to the bake. All that's left is the below batard. You can see that it is still possible to get a good oven spring/grigne and open crumb (see Benny for that!) with higher percentages of the golden grain.
If going full throttle to as much as 60% durum is too "out-there" for you now, just ladder your way up until you reach a happy medium. Progress is noticeable.
Alan
I’m just messing around with the semolina %. We love the flavor and add it into everything including the pasta my husband makes every week. I will definitely keep adding more just to see how it does. Your baguettes are always amazing!!! I noticed I posted the same pic twice. Will try editing. It made wonderful corned beef Swiss cheese sandwiches with butter. We’ve stopped putting mustards and now use only cultured butter on the baguette. Delicious. Thank you for the encouragement. Much appreciated. c
You’re doing such great baguette Caroline, I love the single score! I think it is challenging to get an open crumb with semolina. You have to develop the gluten really well and then really push the fermentation. The flavor from this grain is just great isn’t it?
Benny
The retarded dough did overferment and had fallen back by the time I got it out of the fridge. That hadn’t happened on the previous 4 bakes. As far as developing the gluten I did one extra s&f and the dough was beautiful and pulled a gorgeous window, I’m making a batch again today and will start later in the day so it’s not retarded as long and will definitely make sure it’s developed.
I too love the one long stroke😊 can’t do the others as well 🤦♀️😂. We are eating too much bread!!
You are piquing the interest of the Baguette Brigade and no wonder. Your thumbnails are screaming out the makings of a new member. I am particularly drawn to the beautiful color you are getting and it's making me want to get the lead out and re-setup my bread oven. Looks like you are knee-deep in the shaping learning curve which is one of the aspects of baguettes that I feel is never-ending quest for improvement. They are very hard to get to a point where your hands can manipulate the dough just right since every little kink in the tube can become surprisingly pronounced. You just have to close your eyes and picture the worlds most perfect cylinder and let your hands do the rest. It's a bit tricky. I will let Alan and Benny guide you through the levain technicalities but as for shaping, you can load up tons of youtubes of the pros and eventually you develop your own style. Looks like you are now officially hooked !
I appreciate the Auguste comments… looked it up and means revered great from Augustus! Your expertise definitely fits in that realm. I’m having a very good time with this . Batch 6 is being developed now and will be baked for our family dinner tomorrow along with husband’s home made pasta and a fresh from our garden raw marinated tomato basil topping. Fresh peaches and blueberries with my lemon curd over homemade vanilla ice cream. Shall I set an extra place ? Thank you again 🙏