Girls and gents, I current you, excessive hydration stiff dough paradox!
I selected to postpone my quest for soybean baguettes for awhile, turned out it is a bit irritating attempting to get ok outcomes utilizing flour so fatty. I like the flavour although. Would possibly make ones once more as batards with chocolate chips.
So I had too many candy potatoes readily available, I made a decision to make baguettes.
I had beef with my outlandish complainer neighbor about me working towards flute, I forgot including salt lol.
I apologise for the messy and hasty submit, I had loads of issues on my plate (nonetheless have!), however I discovered one thing attention-grabbing, I assumed it is perhaps value sharing
Mixer and meals processor are obligatory. Dough is just too stiff and sticky to be labored by hand.
Abstract:
Nice bran starter (bran:sugar:water 8:1:3), all candy potato puree levain, 14% protein bread flour, 23% candy potato by dry weight (assuming candy potato is 79% water), gasoline deck oven, plyboard & parchment, electrical water spray, couche, 12 hours levain, 23% prefermented flour, windowpane, spiral mixer, chilly bulk, 3 phases levain, steamed and pureed candy potatoes, autolyse
Tasting and Verdict
The bread is surprisingly candy, similar to consuming crispy leavened potato, and the absence of salt makes the sweetness actually shine. Oh, they usually’re sooooo gentle. The Asians will love them.
Will I make them once more? I personally don’t love baguettes that bend after cooled down like they’re having erectile dysfunction. I really feel 70% hydration is the restrict earlier than baguettes begin to bend. Perhaps I am going to attempt decreasing the potato subsequent time to attain decrease hydration.
Regards,
Jay
