August 7, 2022 - 9:57am
#6 baguette bake 20% Semola Rimacinata
Still same formula and times. I did one extra set of folds to develop the gluten even further because of Semola. I also proofed them a full hour before baking. I also took Kendalm’s advice on shaping and am well- pleased with the improvements on that “ score” which is also better. Better color which has always been good but really love this bake. Better grigne throughout scoring.
Thank you to those of you who have offered wonderful suggestions and support. It’s really paid off. Crumb to follow these are for family dinner tonight. Couldn’t be happier with crumb! The extra fold and 15 min of final rise paid off handsomely. Only a wee bit of the two loaves left.
Share
Comments
Looking good Caroline! The shaping is much improved and the crumb is nice. Sounds like the baguettes are so well received at home that they never make it to the bruschetta, crouton stage.
I listened to the thoughtful suggestions from TFL ers and it was spot on! Shaping went really well. Helps that the dough is cold straight from the bulk retard in the fridge. Haha if I want croutons I will have to make extra!!
That is some impressive crumb for 20% semolina, its so hard to get an open crumb with semolina and you have done it Caroline!!
Benny
I had great teaching moments from you experts and they resulted in a much improved shaping and crumb! I also need to stress that I’m using my very active Apple/ raisin YW levain . I had fed a spoonful of stored starter with some freshly fed YW and it just grew like crazy and the fragrance was so lovely . I thought that plus the extra fold and extra 15 min proof really showed out. Everyone exclaimed about the flavor profile. It’s still very good today with the two pieces left for lunch. I’m going to use the dough for pizza this week and post how it goes. Thank you all at TFL for the great support. c
Wow these look fantastic Caroline. I don’t think there’s much room if any for improvement. I admire your initiative with your house as well. I barely have the strength to keep up with mine and it gets harder every year 😉
That’s very kind but there’s always room for improvement 🙏😊.
I used my YW levain and followed Al’s spreadsheet and the dough is very light looking so I am hopeful of a nice pair of Semola baggies today. I look forward to seeing your semolina bake as well.
There’s no end to house stuff!!! c