May 2, 2011 - 7:41am
Lesson learned
In baking, like in life, when you think you have a pretty good handle on things something comes along that reminds you that you have a lot to learn. Today's lesson was that I don't yet have the skills for excessive handling of generously hydrated loaves.
The bake today was Hamelman's Semolina Sourdough with sesame seeds inside and out. I thought I could lay my loaf in a tray of seeds without something bad happening, but it left me with a wiggle in my batard.
I mostly stuck to the recipe on this one, just bumped up the hydration a little and added a 20 hour retard and made two 29 oz loaves. All in all, a nutty, fragrant and tasty bread.
Next up, Pain Meunier from Advanced Bread and Pastry, sourdough style.
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Comments
The wiggle is hardly noticeable. What stands out far more is that beautiful crumb. :) Was it sour at all with that 20 hour retard?
Syd
No, not too sour at all. The semolina and sesame seed flavors were really overpowering. I also used my liquid starter which usually gives me a milder result.