August 10, 2022 - 12:21pm
Bake #7 80% Semola Rimacinata Baguettes
A great dough to work with. Followed Alan’s spreadsheet numbers. I used AP fed YW levain did a double feed to be sure I got an open crumb. 3 folds - I do lamination with letter fold and then roll it up from the short side form a ball and back in container. Did this about every 45 min then left it till quite puffy. Retarded overnight and it filled a 2 qt bucket. Very light and airy. Patted out quite firmly while cold and shaped and let rise 90 min. Beautiful gold from the flour. Very very fragrant crisp crust with a soft but chewy crumb. Very happy with this one. Thank you thank you for all the suggestions and support! 🙏
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A big jump and a big improvement! Comparing your crumb to mine reminded me of the song title (you should be of the same generation) The Hunter Gets Captured By The Game. Well done!
I do really believe it’s the YW. I think it’s also responsible for so much flavor besides the grain itself. I think it enhances the sweetness. I love the dark gold of the crumb as well. This bake did take longer even though the loaves were exactly the same size as previous baguettes. I was a bit concerned when I took off the graniteware lid and they were still so light. I preheat for one hour at 500 with the steel “ stone” in place. Load the loaves on parchment cover with lid and turn back to 475 for 13 min. Remove lid and in 8-10 min at most the others are always plenty dark. Not so these I left it at 475 and baked 15 min more so 28 total.
My husband likes the 20% batches best I like these best so will do a 50% mix tomorrow and see what he says. Also I made a new YW levain with T 65 tonight for tomorrow instead of AP. Will see how she rolls.
I also placed an order for organic T 80 from L’Epicerie. The French baker whose video was referenced here on TFL loves it the best. Will be interesting to see the difference.
Happy Baking! Thank you so much for your help. c
Those look great Caroline! Love the color in the crumb and the crust!
Happy with these too. Going to try 50% today then I think take a break lol! Can’t live on bread alone 🙏
Maybe not, but it makes some great pre-ride fuel. 😉
Beautiful baguettes once again Caroline with a lovely open crumb and great colour. Wonderful job on the shaping too.
Benny
It’s been fun figuring this out. Certainly makes it easier that TFL is here to help. Appreciate all the support. c
They look great! For all the effort that goes into making baguettes they do tend to disappear quickly. I am guessing you would have no trouble with traditional multiple scores down the length. Just overlap the cuts by a third and let er rip.
I have been enjoying the amazing rise I have been getting with YW for my bakes lately, especially with WW but haven’t tried to do baguettes with it yet. I am going to give it a try with my T65 so thanks for showing the way.
I look forward to reading about your experience with the T80.
Don
For some reason this is easy. I guess cause I basically don’t pay any attention to shaping instructions lol! I take from fridge immediately put it on lightly floured countertop and lightly flour top of dough. I use my fingertips to dimple it out to about a 6” square. I pull the top down to the middle and pinch it closed and I pull the bottom up over it and pinch it closed. I then use both hands to roll it back and forth to gently lengthen it to 17”. That’s it. Pick it up place on floured couche. Cover. Rise 1 hr transfer with my baguette board to a parchment covered cookie sheet. Slide onto 500 degree preheated steel. Immediately cover with my graniteware roaster lid. Turn oven back to 475 bake covered 13 min. Uncover and bake 7-10 min. Done. Hope this helps. Can hardly wait to see yours!
Well you have a ton of natural talent and skill Caroline, that’s all I can say about that.
Benny
Thank you Bennie. Very few things come easily to me…. I guess I was due🙏🙏🙏