Sourdough Baguettes – Attempt #3

Well trying again…. This is already turning out interesting.

Mixed the Poolish and Levain today and decided to make the temp of the mix 80°F.

My flour was 74.5°F I thought I’d make the water temp 85°F. Both weights of flour and water were 200g … the average would be ~ 80°F.

I microwaved my water and got it too hot (96°F). I cooled down to 88°F with an ice cube. Frankly, I got impatient. Anyway, the resulting temps were 83°F. Pretty close…

I dropped them both into my proving box at 80°F

Poolish and Leaven Mixed

Here’s the wrinkle…

At 0930 (1 hour 15 minutes later) my Poolish is almost 1.5x bigger and my leaven is maybe 10% grown! Oops.

About an hour later

This was me not carefully following method.

If I’d read more closely I would have noted I should have used 75°F for the Poolish and 80°F for the Leaven. I should also have had them NOT in the Proving Box…do them at room temp.

The result would be them growing at a closer rate.

I autolysed my main flour and I’ll mix it all together earlier. I’ll see how the bulk ferment turns out.

Autolyse Flour

Will just have to flex…

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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