The great baguette and bagel

When I prepared to make "36 hours + sourdough baguette" that is posted by Txfarmer http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread  last night, I mixed the sourdough culture and flour instead the water and the flour by my mistake because I was ready to feed my starters in the same time.  The sourdough culture that is my keeper was taken out from refrigerator.( 6 ℃)    I didn't want to throw it away, so I continued ...

1 Baguette 

The day before:

100% white hydration sourdough starter 75g ( from refrigerator : The was my keeper. I keep my 100% starter at the roomtemperature and feed it twice a day )

Ice water                                            160g

* Mix them and put it in a refrigerator for overnight.

The final day:

flour  53g

salt  5g

Method:

1. The final day- mix the starter mixture and flour →Autolize 30 minutes →Add the salt and mix ( strech and fold way while giving it strokes)

2. Fermentation ( I did  3 hours  )    Strech and fold every 30 minutes ( as Tyfarmer's recipe)

3. Shape

4. Proof  ( I did 2.5 hours)  Temerature was 68F.

5 Bake   470F for 7 minutes, 450F for 13 minutes , and shut off the oven  left the baguette for 5 minutes in the oven.

  In fact, I tried her recipe a couple days ago, but it was a failure because it was burst on the bottom.I think that was under-prooved. It was very tasty and it was chewyer than this baguette above. it was also cruncher, too. I really thank Txfarmer who sharing the best baguette's recipe I ever tasted. 

 Last night when I made the mistake, I made another batch of the baguette.  I hope that it will be successful tomorrow...

---Next day---

The result was good.  But it was still underprooved. I should have let it rise for the final fermentation.

And, I set up another one last night to use my mistake version.  I took 4 hours for bulk fermentation and 3 hours for final fermentation. I let it rise double in bulk in the test dough. I usually bake when it is 1.5 times in bulk.  I enjoyed to make these baguettes.   Thank you so much, txfarmer.  She is an amazing baker.

-----Our family's favorite bagels------------

When I have a lot of starter that is keeper in a refrigerator, I make Susan's bagels .   http://www.wildyeastblog.com/2007/08/12/sourdough-bagels/

I will try the other Susan's bagels soon.    http://www.wildyeastblog.com/2009/09/02/bagels-revisited/

This is the bagels that I used 100% white wild yeast by Sourdolady.

My daughter who is 4 years old made a special one. She call it " A human bagel" One of my friend said " It looks like a frog!"

The bagels are that I used 100% rye sourdough culture by Hamelman.

I think they are softer than the other one. But I like them too.

They are made by my daughter again. From right on the top, a car, a regular bagel, and a christmas tree.   I like to make bread with my daughter who makes me laugh while making.

Thank you, Susan!

Happy baking,

Akiko