Day 4 5/25

Baguette #3:

Same recipe as yesterday, only the preferment was half poolish and half levain.  

86% pre-ferment, 67.5% hydration, 370g portions, baked @ 430f for 33 min

Flavor was good, scores were much better, crust was good but the color was a little too drab.  I had already baked it pretty long and any more would have made the crust too thick.  I believe the issue is either incorrect fermentation time or inadequate venting of steam.  As the crumb was nice, I would guess that it is the ventillation, which creates the conditions for browning after oven-spring has occured.  I will create a ventilation procedure that is consistent and effective.

Ciabatta #1:
Used the same pre-ferment - half poolish and half levain.  80% hydration.  Baked at 430 for 35 min.

Flavor was quite nice, with a good chew.  Had the characteristic flour pattern on top.  I also shaped one as a fougasse, which came out pretty nice.  Such a wet dough does not like to hold its shape, and as such the rectangles were more like blobs.  Simply a matter of practice, however.  These would be great as individual 40g portions, cut into perfect squares.

 

Day 3 5/23

Pain de Mie #1:

Mini loafs - 30g and 40g portions, baked @ 375f for 20 min.  Pullman loaf - 1200g portion without lid baked at 375f 55 min.

Nice quintessential white bread.  The mini loaves were nice - 35g portions work best.  Might be interesting for a bread service, instead of just rolls.  Can try with different doughs.  Will try a different technique for shaping so the sides and edges are cleaned up.  As far as the pullman, 1200g is a good portion if I am using the lid.  Without the lid I will try 1400g so there is more of a mushroom top.  

This recipe is lightly sweet and tender, but not too rich.  It stands up to various supplemental flours like rye, whole wheat, spelt etc. as well as seeds, whole or cracked grains etc.  I'm going to add oats and whole wheat next.  Might sell well as a sandwich bread, pre sliced, with the older crowd as well as with people with children.  Makes a hell of a pb&j and some killer toast.

                                           

Pain au Lait #1:

"Laminated" without adding extra butter.  Rolled to half an inch and portioned in squares and circles.  Egg washed, sprinkled with sel gris and scored.  Baked @ 375f for 18 min.

Here is a dough I have made hundreds of times, but haven't ever done the laminating step.  Not sure where that technique first started, since there is no butter block or any additions, you're simply folding the dough over itself.  Having made this dough so many times, I must say that these extra steps really do add something special.  It was fluffy and light - very nice.  I will find a more elegant and precise shape for the rolls.

This dough is so highly versatile and down the road one can really do a lot with it.  Plug in almond, hazelnut, sesame or coconut milk.  Or goat milk, sheep milk, creme fraiche, caramelized milk etc.  It can be tailored easily to fit vegan requirements, a themed dinner or even a specific course.

Day 2 - 5/22

Focaccia #1:

20% levain .04% yeast.  10% Olive Oil.  Done in sheet pans a la cotogna.  One loaf had summer squash, basils and marjoram and sel gris.  One loaf had young onions, tarragon, thymes, lovage, sesame seeds and sel gris.  Baked @ 400 for 20 min, steam 5 seconds.

Very tasty.  I don't need so much oil in the actual dough.  Garnish can be doubled.  Temp can be bumped by 15 or 20 degrees.

Baguette #2: 

Half bread flour half ap flour.  86% Poolish.  67.5% Hydration.  Baked at 400f 25 minutes.

Great crust, flavor was much closer to baguette ideal.  Had that "toasted starch" flavor that one associates with baguettes.  Color nice.  Steam function used properly makes all the difference.  I like the epi shape going in a single direction.  I will try baking at 420f next time.  I will also try half poolish half levain.

                                    

Levain Country Loaves #1:

As a control I did the Tartine method "verbatim."  Mixed by hand just 'till it comes together, and regular folds throughout a long fermentation.  Hydration 80%.  Levain 20%. 5% rye, 5% whole wheat flours.  Baked at 460f 35 min.

Medium crust.  Lighter color.  Wide open crumb - too inconsistent for bread service at a restaurant.  Scores didn't open up enough.  Flavor, however, was outstanding.  I will take hydration down and reduce fermentation time to tighten up the crumb just a bit.

 

Day 1 - 5/21

Baguette #1:

Specs: All Bread Flour. 68% hydration. 104% Poolish.  Baked @460f for 35 min.

Notes: Crust too thick, too dark.  Bake was too hot and too long.  Also I've been using the steam function inefficiently.  Shapes aren't straight.

Seeded Whole Wheat #1:

20% whole wheat flour, 20% levain, 68% hydration.  Poppy, sesame, almond and walnut. 460f 35 min.

Nice- flavor. I can bump the seeds and nuts higher, and also crust the outside with more to add interest.  Perhaps a shorter proof.  Try with fruit, olives etc.