Yorkville Sourdough Baguettes
I know I’ve made these many times trying to improve them, but I think for the flour that I use which is an organic AP equivalent to T55 I have settled on what I think is the ideal hydration and degree of fermentation. I have baked another set today along with the pie for a dinner party we are throwing tonight. Hopefully our guests will enjoy the meal. The main course is a miso vinegar chicken dish with peperoncinis and peppers. Both the miso and the red wine vinegar I make myself, the miso is fermented for 1 year.
Overnight Levain build ferment 75°F 10-12 hours
78°F 9 hours to peak
In the morning, to your mixing bowl add water and diastatic malt to dissolve, then add levain. Use your spatula to cut the levain into small pieces. Next add AP flour and mix to combine. Allow to fermentolyse for 10 mins. Slap and fold x 100 then add salt and hold back water gradually working in until fully absorbed by massaging and then Rubaud kneading the dough, then slap and fold x 200. Can also use your stand mixer.
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 as well as to make the dough much easier to score.
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.
I try to leave a bit more space so the ears are a bit wider. I have found that this reduces the broken straps that I often get. It worked for the most part with only one broken strap. I think I can still be scoring more deeply, but really I cannot complain, they baked up pretty well I think.