I tried this recipe today. The instructions were very clear, but I had a very hard time shaping and scoring the baguettes because the dough was very sticky. Adding extra flour to the counter when rolling them out didn't seem to help and, even after putting the loaves in the fridge before baking, the scoring just ripped the dough. That said, I got a pretty decent rise in the oven and nice color, plus the insides had lots of holes, just like in the picture in the article.
Do you have any suggestions for learning how to use a Mockmill or other home mill? I got the kitchenaid attachment version for Xmas, and it has been lots of fun. I’ve been using Adam Leonti’s Flour Lab book as a guide, but wonder if you have any of your own or any books or other works you recommend.
The crumb is unreal! I'm excited to give this a try, even with the intimidating hydration level! Thanks again for yet another beautifully crafted and photographed recipe!
I like that you included the water temperature at a certain room temp. Don’t have to refer to your book. Also, can you post the variations you did to your lemon cracked corn bread that has the rosemary ricotta twist. Thank you!
The best way forward with the use of freshly-milled flour is just practice and testing. Use it it everything that you make at varying percentages and see how you like the flavor, handling, and performance. With bread and baking, each aspect or element of process and ingredients is held in a stack -- remove one piece or change the alignment and everything changes. Sometimes for the better, sometimes in ways that are less desirable. It may sound like I'm not answering the question but what I want to emphasize is that your system -- the breads you like, the flavors you prefer -- are yours alone. And that's the beauty of it. Start that journey, see where you land, listen to your palate and eyes and nose for guidance. You'll get there. Happy Baking! M
Thank you!
This method is new for me.
How much should the dough rise in bulk fermentation?
50%?
Thank you for this! I enjoyed reading it and am excited to give it a shot.
I tried this recipe today. The instructions were very clear, but I had a very hard time shaping and scoring the baguettes because the dough was very sticky. Adding extra flour to the counter when rolling them out didn't seem to help and, even after putting the loaves in the fridge before baking, the scoring just ripped the dough. That said, I got a pretty decent rise in the oven and nice color, plus the insides had lots of holes, just like in the picture in the article.
Do you have any suggestions for learning how to use a Mockmill or other home mill? I got the kitchenaid attachment version for Xmas, and it has been lots of fun. I’ve been using Adam Leonti’s Flour Lab book as a guide, but wonder if you have any of your own or any books or other works you recommend.
The crumb is unreal! I'm excited to give this a try, even with the intimidating hydration level! Thanks again for yet another beautifully crafted and photographed recipe!
I must get a sour dough culture started so I can make this. Would you suggest rye flour to create a sour dough culture ?
I like that you included the water temperature at a certain room temp. Don’t have to refer to your book. Also, can you post the variations you did to your lemon cracked corn bread that has the rosemary ricotta twist. Thank you!
Hey David,
Thanks for the note and also for reading.
The best way forward with the use of freshly-milled flour is just practice and testing. Use it it everything that you make at varying percentages and see how you like the flavor, handling, and performance. With bread and baking, each aspect or element of process and ingredients is held in a stack -- remove one piece or change the alignment and everything changes. Sometimes for the better, sometimes in ways that are less desirable. It may sound like I'm not answering the question but what I want to emphasize is that your system -- the breads you like, the flavors you prefer -- are yours alone. And that's the beauty of it. Start that journey, see where you land, listen to your palate and eyes and nose for guidance. You'll get there. Happy Baking! M
If the dough in the fridge has doubled, work on it immediately or let it reach 65?
There is a problem working on cold dough? Thanks !