Pepita and Sunflower Yorkville Sourdough Baguettes.
I had a technical issue with this bake that I hadn’t experienced in quite sometime. I didn’t dust the couche or the bottoms (bottoms facing up in the couche) of the baguettes sufficiently, so when I attempted to transfer them off the couche, onto the transfer board and then finally onto the parchment lined cookie tray, two of the three stuck at each point. This resulted in some pretty significant degassing and really compromised the crumb. The third baguette did suffer nearly as much and was much better looking. The flavour of course isn’t affected by the degassing, but certainly the texture of the baguettes was.
Overnight Levain build ferment 75°F 10-12 hours
In the morning, to your mixing bowl add 327 g water, 10 g salt and diastatic malt 4.9 g to dissolve. Add levain to water and cut the levain into small pieces in the bowl. Next add 448 g AP flour to combine. Allow to saltolyse for 20 mins. Slap and fold x 100 then add hold back water 25 g gradually working in until fully absorbed by massaging and then Rubaud kneading the dough, then slap and fold x 200. Alternatively mix in a stand mixer until good gluten development. Add seeds.
Bulk Fermentation 82*F until aliquot jar shows 20% rise.
Do folds every 20 mins doing 3 folds
Could do cold retard at this point for up to overnight. (Aliquot jar 20% rise)
Divide and pre-shape rest for 15 mins
Shape en couche with final proof until aliquot jar shows 55% rise then (optional) cold retard shaped baguettes en couche for at least 15 minutes for easier scoring. I often do this for convenience as the oven is pre-heating.
Pre-heat oven 500*F after 30 mins add Silvia towel in pan with boiling water.
Transfer baguettes from couche to peel on parchment
Score each baguette and transfer to oven, bake on steel.
Bake with steam pouring 1 cup of boiling water to cast iron skillet dropping temperature to 480*F.
The baguettes are baked with steam for 13 mins. The steam equipment is removed venting the oven of steam. Transfer the baguettes from the baking steel to next rack completing baking directly on a rack to minimize the browning and thickening of the bottom crust. The oven is dropped to 450ºF but convection is turned on and the baguettes bake for 10 mins rotating them halfway. The baguettes are rotated again if needed and baked for another 3 mins to achieve a rich colour crust.