The surprise was that these baguettes turned to be one of the best baguettes I made before. they opened nicely after scoring and they have an amazing taste.
Although I am very satisfied with my invented recipe, I am still on search for the perfect baguette with nice big holes inside. It will come one day, for sure... till then I'll gain experience ;)
Ingredients:
- 650g bread flour
- 150g rye flour
- 650g water (at 20ºC)
- 200g sourdough (100% hydrated)
- 4g fresh yeast
- 20g salt
Directions:
- Mix water with the 2 flours for 4 minutes on a low speed and let it stay covered for autolyse for 1h.
- Add sourdough, yeast and salt and mix for 10 minutes on a higher speed.
- Bulk fermentation 1h30 at room temperature.
- Shape 3 (or more) baguettes.
- Final fermentation in baguettes shapes for 1h30 at 24ºC.
- Preheat the oven at 260ºC with the baking stone inside.
- Bake with steam in the first 15 minutes at 260ºC and continue for another 20 minutes reducing the temperature to 220ºC.
This recipe was inspired from Le Larousse du pain - Eric Kayser, page 55.
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