Well, mostly.
Baguettes are something I rarely make because the form factor doesn’t fit my usual bread needs. However, my wife needs some for a lunch / book club meeting she has on Monday so here we are.
This was made with fresh ground and brewed coffee, as well as FMF for the whole wheat and rye. I added in some leftover cheesy grits from the fridge as well.
I baked this as one large Miche, and it turned out very hydrated. Probably could have easily used less liquid.
I’ve been trying to push bulk lately, and I think with the rye, it should have ended about 30 minutes earlier. The dough spread out more than I would have liked. I also let it go longer in the fridge than usual with this much FMF, and that didn’t help either.
I really loved how my bake before this one went using the barley flour scald, so I decided to try another version. This time I added some mashed roasted potatoes and some fresh milled spelt instead of all whole wheat.
Potatoes consist of around 80% water, and I didn’t really reduce the amount of water from before, so this was a very wet dough. I probably should have reduced the water, though, as it was a bit over-hydrated. Spelt also doesn’t appreciate too much water, so there is that as well.
I’m trying to make my T 65 last. I am worried as L’Epicerie is OOS and I’ve written them but no response.
My beautiful wife baked this today after receiving a couple of slices and the recipe from a dear friend. Very healthy and tastes great. The flour used is wholegrain organic spelt.
After seeing Renee's and Lin's achievements with crumble bigas, I wanted to try them again. I was especially interested in the one that used both a biga and a poolish, between them including all the flour.
Norm Berg's onion rolls. (RIP) Shared publicly on the Fresh loaf.
Since I already had onion topping from the Bialy bake, I rehydrated two TBs of dried onions. This gave me the onion water needed for the formula. I decided to use the re- hydrated onions as an inclusion. I was thinking that might have been a mistake.
That being said, I adjusted the bake time on the fly for what looks like a very nice outcome.
The biga fun continues. This time, I decided to pre-ferment everything. 50% whole rye in a SD crumble biga (45% hydration), and 50% bread flour in a IDY poolish.
The next day, I simply combined the poolish and the biga and added salt. Given that this was a 100% preferment, the bulk was really short - 2 hours - and I concentrated on building a lot of strength upfront. Shaped, added the usual suspects, and baked in the dutch oven at 220 degrees with the lid off halfway.
