Sourdough Baguettes – Attempt #3 (Part 2)

“Flexibility is the key to AirPower” said Italian airpower theorist Gen. Giulio Douhet. It was one of the first tenets taught to me as a cadet at the US Air Force Academy.

I guess it also applies to bread making.

My Poolish was rising at a much faster rate than my Leaven.

Next time I will use differs temps for both (e.g. 75°F for the Poolish and 80°F for the leaven). I’ll also mix my leaven at a 1:1:1 ratio not the 1:10:10 ratio…need a higher percentage of active starter to grow faster.

I could only wait until 1015 and then decided I needed to mix the Poolish into my main flour. When I realized I needed to adjust my method I decided to start the autolyse immediately. I figured 30 minutes would be better than none!

Squeezing in Poolish

I hand mixed the Poolish just enough to incorporate and let it sit until Noon. This was roughly 4 hours after I’d mixed the Leaven and Poolish mixtures. My Leaven by this point had grown by about 2/3. This was the clue that next time I’d use a ratio of 1:1:1 instead of the 1:10:10.

Leaven risen by two-thirds

I squished in my leaven in a similar manner to the Poolish (video above). I then set my timer for 20 minutes to let it rest before I added the salt.

Adding Salt

I simply sprinkle the salt on and squished it in. It feels gritty and I’m looking for a general consistency in the grittiness… not some places that are more so and others that have none.

I’ll wait for about 30 mins and cut off a piece to stick in my Aliquot jar to judge the bulk ferment rise. At that time I’ll start my coil folds.

Think I’m

Back on track…

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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