i've discovered a few things about myself with this bout. one thing i've learned is that i'm really bad at eye-balling. some of my baguettes were as thin as a pinkie, the others were fat as, i don't know, just think of something non-PC. to boot, some were a combination of skinny and fat. wtf?!
i really should weigh from now on. which brings me to another thing that ive learned about myself: i'm a lazy baker. weighing the dough sounded exhausting. and here's the funny thing, i even did the math first, dividing the total weight of the dough by 8 to make 8 baguettes. then i looked at my scale and was overcome by exhaustion. but with good reason! (see why, just below, and you may just feel exhausted too).
i must say, i am pleased with the crust of these babies. full caramelization realized, crispy, brittle, delicious. i ate one warm with an avocado and it almost brought me to my knees. i'm not being dramatic. you know what i'm talking about, when you bite into a warm baguette and it tastes almost buttery? yeah. that flavor that reminds you why you started baking at all.
this time i did exactly as Chad said we should, well, except for the water issue. i had to add more in order to get the ball rolling in the right direction (sorry Chad! i still love you!)
i didn't add whole wheat flour this time. come on. who was i kidding. the 50g that i added two posts ago did not really add enough fiber to turn these baguettes into health food. who gives a blip about health food anyway. where's that second avocado? i also did the poolish at room temp, like Chad says we should. and here's where i suffered.
in order to time the levain and the poolish to finish at the same time, i had to start the levain at 11 am, the poolish at 3:30, which didn't allow me to shape the baguettes until after midnight. it was an all day and into the night affair. these baguettes were worse than a needy boyfriend, the one where you want to say just. go. HOME (and frankly, never come back).
i was already fast asleep when the bulk-fermented dough screamed at me from the kitchen to wake up and turn it into something. i wasn't happy about it, but i did. and this is what came of it.
to the staff of life!
this charming post was shuttled off to wild yeast blog's yeast spotting.
all formulae in this post are derivative of those found in the tartine bread book. i urge you to get a copy for yourself.