A couple of weeks ago I tried TxFarmer’s 36 hour sourdough version but I had some issues transferring the rested baguettes to my oven and the results were less than stellar. After experimenting with a different formula for a couple of bakes I decided to go back to this recipe and see if I could get some better results.
I think this time I achieved something close to the crust and crumb that TxFarmer creates. These ended up being the best one’s I’ve made to date and tasted excellent with a nice light and crisp crust and chewy crumb. The only thing I need to improve is my shaping and transferring from the couche to the peel and baking stone. I just purchased a new larger couche and flip board so I’m anxious to see how that turns out.
I also want to try this formula with some changes and additions and see if I can still get a nice open crumb. I also want to try this in a batard and boule when I get a chance, but maybe with a slightly lower hydration.
For the recipe and directions please visit TxFarmer’s blog post above.
This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.