Bread

Breadtry 3.2.18

Another round of french bread. Baguettes again? Maybe a more fun shape.

Starting with pâté fermentée as follows:

142g bread

142g AP

5.5g salt

1.5 SAF instant yeast

184g yeast

Kneaded for 5 minutes after coming together in bowl. Back into a probably overly oiled boil for 18-24 hours.

Returned 20 hours later and added the remainder ingredients (which is just the same as the fermentée a second time over…). Paid careful attention to proof times, and gave extra care to transfers following secondary ferment.

Decided to use this batch as an opportunity to practice some scissor scoring methods, attempting an Épi and some spiky boules. I didn’t cut at quite the right angle, or far enough into the loaf on the former. The latter could have used deeper cuts, but I was worried about degassing. Maybe change angle for a larger slice but with less puncture into the loaf?

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