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This is the official blog for my little micro-bakery, Dawg House Bakery that I run out of my home. As I’m not a professionally-trained baker, I originally started this blog as a diary to document things I’ve learned and recipes I’ve developed. But it kind of took on a life of its own with folks from all over the world visiting the site. So welcome!

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Baguettes

Ciabatta

Sourdough

Ancient Italian Bread

Recipe: Traditional Poolish Baguettes

I’m surprised I haven’t posted a recipe for my poolish baguettes after all this time! I suppose I’ve been making pointage en bac baguettes for so long I completely forgot about these. But this evening after dinner I thought about what I’d like to bake and it occurred to me that I hadn’t made poolish baguettes in a long time. So I prepared a poolish for a nice 10-12 hour ferment. I can’t wait to bake them tomorrow morning!

What’s so special about using a poolish? The standard answer is that it adds flavor as the long fermentation time of 6-18 hours allows longer enzymatic activity adding to the complexity of the flavors of the dough. Plus, with the very small amount of yeast used, the bacteria have some time to do their thing and release organic acids into the dough. That adds flavor, but the acid also helps in making the dough more extensible. Cool stuff!

With these baguettes, the flour of the poolish represents 25% of the total flour of the recipe. Or put in simpler terms, the poolish weight is 50% of the total flour.

Overall Formula

Flour100.00%
Water75.00%
Salt2.00%
Yeast0.70%

Poolish

Flour200g
Water200g
Yeast0.4g

Final Dough

Flour571g
Water381g
Salt15g
Yeast5g
Preferment381g
Total Yield1353g
4 X 335g 55-60cm loaves
6 X 225g 40cm loaves
Optimal Dough Temp78°-80°F

Make the Poolish. Though the recipe only calls for 381g of poolish, I recommend making 400g as there will always be some loss in the process. Combine all ingredients in a bowl, cover with plastic and let sit overnight at least 6 hours. The poolish will be ready when doubled and nicely bubbled on top. Note that in cooler weather, the poolish will take longer to mature, sometimes up to 18 hours.

Mix. Mix all the ingredients together to form a shaggy mass.

Bulk Fermentation. 1 1/2 to 2 hours or 6-18 hours in the fridge. Bulk fermentation is finished when the dough has expanded about 50%.

Folding. Whether doing a cold bulk fermentation or not, stretch and fold the dough every 20 minutes in the first hour. By the third fold, the dough should be smooth and luxurious and will be highly extensible.

Divide and Pre-Shape. Divide the dough into 4 pieces at 335g or 6 pieces at 225g. Once divided, letter fold each piece by stretching one side, then folding it to the center, then stretching the other side and folding it over the body of the piece. Then roll the piece up like a jelly roll perpendicular to the folds, seal the seam, then place the piece seam-side-up on a well-floured couche.

Shape. I use Master Chef Markus Farbinger’s shaping technique. There are others out there, but this is the one I know. Feel free to use one with which you’re familiar.

At this point, it’s probably a good idea to preheat your oven to 475°F.

Final Fermentation: Depending on the ambient temp of your kitchen, final fermentation can take anywhere from 30 minutes to 2 hours. To determine when the loaves are ready for the oven, poke a floured or wet finger about a half to three-quarters of an inch into a loaf, then pull your finger back quickly. Observe the rate at which the indentation comes back. If it doesn’t come back at all, pop the loaves into the oven immediately – you’re extremely close to over-fermenting the dough. If it comes back quickly, and almost fills the indentation back up, give it a bit more time. If it comes back quickly, but immediately slows down, then you’re ready to bake!

Bake. Transfer the loaves to a transfer board and score (see below). Bake at 475ºF with steam for 12-15 minutes or until the loaves start taking on color. Vent the steam and remove your steaming container, then bake for 12-15 minutes at 425ºF or until the loaves turn a nice, deep, golden-brown.

Recipe: 60% Durum Wheat Flour (Semolina) Ciabatta Sandwich Rolls

Ciabatt-ahhhhhhhh! Those pillows of airy goodness. I make basic ciabatta (just AP flour) almost as much as I make baguettes. They’re so light with a crispy crust. You can eat them plain, or with some butter, or dip them in good olive oil… Just puts a smile on my face. But despite loving to make them so much, I wanted to see what they’d be like with a flour blend.

Then it hit me that the other Italian bread I love to make is Pane di Altamura. That recipe uses an 80/20 Durum/AP Flour blend that’s absolutely delicious. So I decided to do a version of ciabatta that uses Durum wheat flour.

About Semolina…

Durum wheat ground up into flour is commonly called Semolina. But you can’t just use any semolina flour off the shelf as that is typically too coarse for making dough. You have to be sure that it’s ground fine to extra-fine. I get my Durum from Azure Standard. This is actually a high-extraction version of their Semolina that has a lot of the sharp bits of bran sifted out after milling. I use it for making bread and pasta!

Overall Formula

Flour
Semolina
AP Flour
100.00%
60%
40%
Water90.00%
Salt2.00%
Yeast1.10%
193.10%

Final Dough

AP Flour377g
Semolina251g
Water565g
Salt13g
Yeast7g
Total Yield1212g
6 X ~200g loaves
Optimal Dough Temp80ºF

Initial Mix/Autolyse. Mix all the flour and all but 50g of the water together in a large bowl. Autolyse for an hour. Semolina is a very hard wheat and benefits from an autolyse.

Final Mix. Sprinkle the yeast and salt over the dough, then add the reserved water. Work the water, salt, and yeast into the dough until fully incorporated.

Bulk Fermentation. 1 1/2 to 2 hours.

NOTE: You’ll do two folds in the first hour, separated by 30 minutes.

First Folding. After 30 minutes, stretch and fold the dough using a wet hand. With a dough this wet, you need to be very gentle with the folding to ensure you don’t tear it while stretching. Stretch and fold until the dough no longer wants to be stretched.

Second Fold. Generously flour your work surface to prevent any sticking, then pour the dough out of your bowl and use your scraper if any dough sticks – you want to minimize tearing. Using quick movements, tug the dough from underneath into a rough rectangle. Then working in an N-S-E-W pattern, letter fold the dough by stretching a side, then pulling it over the dough mass. Once the pattern is complete, gently pat the dough down to flatten it, then repeat the letter folding pattern. If any side sticks, use your scraper to push flour underneath the dough. Once the second letter fold is complete, roll the dough onto the seams, then work it into a nice taut round. Transfer the round to a well-oiled bowl, seam-side-down. Allow the dough to expand about 50% of its original size after folding.

From this point on, the keyword for handling the dough is: gentle. Semolina flour-based dough is extremely delicate and will easily degas.

Divide and Shape. Slide the dough out onto a well-floured surface and gently tug it into a rough rectangle. Divide the dough into 200g pieces. You can then just tug the individual pieces into sandwich roll rectangles. Myself, I like to letter fold the pieces then using my fingertips, dimple the pieces and work them into sandwich roll rectangles. Once done with shaping a piece, transfer it to a well-floured couche or appropriate cloth for final fermentation.

Final Fermentation. 30-45 minutes. Rolls will be ready when they’re puffy and slightly billowy.

Bake. Transfer rolls to a baking sheet or transfer board, then dust lightly with flour. Bake at 460ºF for 15 minutes with steam. After 15 minutes, remove the steaming container, then bake until deep golden brown (about 10-15 minutes).

If Can Can, If No Can No Can

The title of this is a common Hawaiian pidgin phrase that basically means, if something’s possible, that’s great, if it’s not, then that’s okay too. In plainer terms, it means be flexible. It has been a useful thing to remember especially since I’ve gotten deep into bread-making. And admittedly, it was a hard lesson to learn. I used to totally obsess over the aesthetics of my bread. I wanted each and every loaf to fit an archetype – both inside and out – and I’d stress if it didn’t.

But bread dough is a living thing and it’s affected by all sorts of factors. And given that, working with forces you to be flexible. Look at ambient temperature for instance. When it’s warm – above 72°F – things happen fast. Dough action is significantly slower in cooler temps. But even if you adapt to different factors changing, there’s no guarantee that things will turn out as planned. You can certainly narrow the margin of error, but something will always be a little off.

Granted, as I’ve gained more and more experience, I make fewer mistakes, and quite frankly, the only person who notices an off outcome is usually me. But despite that, I’ve adjusted my thinking and usually just laugh at the little things that might happen.

For instance, with the loaves shown above, I actually tore the skin of the one on the left because I wasn’t paying attention when I preshaped the dough. And though I re-preshaped it after letting it rest a few minutes, I didn’t know how it would turn out in the end. And I was okay with that – If can can, no can no can… In the end it turned out fine. It spread out a little in the oven, but not severely to it was all good. But even if it did really collapse, it wasn’t going to end the world.

Not that I don’t fully let things go… I admit that I did have a concern because I inadvertently allowed bulk fermentation to go WAY longer than I normally do. Whereas I normally bulk ferment to about 25%-30% expansion, I let this dough go to over double because of a meeting. When I was done with the meeting, I saw how far it had gone and immediately went to preshape. I could tell that the dough was close to the edge of full-fermentation, so that tear got me a little worried that my dough wouldn’t have enough fuel for the long, cold final ferment.

When I pulled the loaves out of my fridge the next day, I took a whiff, and whew! They were sour-smelling; not in an off-putting way, but I knew that I had to bake them, lest they fall into a heap in my oven from over-fermenting. And alas, they turned out fine… If can can, if no can no can…

The Focus on Open Crumb IS SO DUMB!

Spend any time on most home-bakers online forums and you’ll be convinced that your bread has to have an open crumb – the more open and lacy the better. When I was really getting into making artisan bread, I strived for that as well, upping my hydration percentages beyond 90% and using high-gluten flour, and learning the dough development techniques to achieve an open crumb.

It was a great experience, but in the end, that’s not what I wanted out of my bread. Aesthetically it looked great and it tasted great on its own. But especially with boules and batards where I’d be cutting slices, the bread was totally impractical! Any spread like mayonnaise and mustard would ooze right through. They were great for dipping in fine olive oil and balsamic, but that’s about it.

With the pictures above, I wanted to show the normal crumb of the boules and batards that I make. Though they employ different kinds of flour, I’ve figured out the hydration and processing that will get me that kind of crumb consistently. You’ll notice that while there are some larger holes, in general, the crumb of each loaf is only moderately open. What’s important to me is making sure the bread is fully fermented and that the yeast action is consistent and even during baking. Ultimately what I’m after is a soft, moist, yet airy crumb that has substance, but isn’t dense.

You’ll see on closer inspection that there are in fact numerous very small holes. I get lots of oven spring, but not due to large holes but by small holes acting together to raise the bread. If I’ve done the right job in making sure my dough is fully fermented, I’m good with that and it’s what I personally prefer. Given that, let me say this: A super-open crumb is not the be-all, end-all to baking bread! It really boils down to a baker’s preference. But this has somehow become a thing in home baking circles.

To be fair, I can understand why there’s so much enthusiasm surrounding an open crumb. It’s just not that easy to achieve when you don’t have the experience. And really, that’s what it takes: experience. In order to achieve that kind of open crumb, there are so many interdependent factors involved; and no, it’s not just upping the hydration as so many people are wont to recommend. And the only way one can fully understand the various interdependencies is through practice and repetition. So when someone finally achieves an open crumb with their bread, it’s understandable that they’d be excited.

And speaking of the recommendation to increase hydration, I have to admit that it’s irritating to me when I read this when someone asks how to get a more open crumb because most of the time that’s all the person answering says. So many people just blurt out, “Just increase your hydration,” as a catch-all, and don’t consider the flour the asker is using. First, your flour has to be able to absorb the extra water, and second, your flour has to have a high enough protein content to maintain the dough structure with higher hydration. Otherwise, you may very well get an open crumb, but your loaf will expand out and not up during baking.

And even with higher protein content, there’s the dough development and handling techniques to achieve that open crumb. Then you also have to consider the size of the loaf. A larger format loaf is going to have a lot of weight that could affect the openness of the crumb significantly. Like I said, there are lots of interdependencies…

Captured from Tartine Bread

Tongue-in-cheek, I kind of blame Chad Robertson for this craze because I’m fairly sure his book, Tartine Bread, had a lot to do with people’s notions of what constitutes an ideal crumb. Look at the picture to the right that I captured from Tartine Bread. That crumb is aesthetically amazing (unless, of course, you have trypophobia). And while it looks delicious – and I’ve had Tartine bread and it tastes amazing – spread some honey on a slice of that. Just make sure you don’t lay the slice directly on your hand without a napkin. And butter? Fuhgeddaboutit!

While that style of crumb isn’t what I’m personally after, it’s what Chad wanted to achieve as a baker and that’s entirely his prerogative. He spent years in search of that and developing the technique to achieve that crumb consistently in all his different kinds of bread – and at high-production levels, no less! So kudos to him!

And kudos to others who want to achieve this. It’s just not for me. Unfortunately, I’ve been on forums where people are downright snooty about other folks’ crumb shots that are like mine. And worse yet, they’ll say things like, “It looks like your dough is underfermented,” or “You need to up the hydration of your dough.” In my case, all my loaves contain a significant portion of whole-grain or high-extraction flour, at least 25% and usually more, and unless I add vital wheat gluten – which I try to avoid – I will not get big holes. The best I can hope for is a crumb similar to the leftmost loaf in the pictures above.

I know I kind of went off here… But don’t feel bad about not getting a super-open crumb. Even if that’s what you’re ultimately after. What you really should be concerned about is ensuring that your dough is fully fermented. Get that down first. Then study your flour to see if it can handle a higher hydration rate. You’ll also then have to ensure that you’re thoroughly developing your dough. Like I said above, there are lots of interdependent factors.

My Baguette Dough Development Process

This morning, I was thinking about the several different types of techniques of baguettes that I make: Pointage en Bac, Baguettes de Tradition, Poolish, Levain, Poolish, and Sourdough, Sourdough and Yeast; not to mention varying the hydration and flour blends to achieve different textures. The baguettes pictured above are Poolish and Levain baguettes ala Tartine Bread. They’re a low hydration double preferment bread that produces a crunchy crust and a chewy crumb. My Baguettes de Tradition on the other hand create a light, crispy crust with a light, airy crumb.

In any case, I realized that I use two dough development techniques depending on the type of rising agent I use: One for yeasted and another for sourdough. So I thought I’d share them here so I could just link to them in my future baguette recipes as I’m tired of duplication.

Sift Your Flour!

Whether or not you use a blend of different flour, you should always sift it before mixing. This will prevent large lumps from forming during the mixing process.

Yeasted Baguette Dough Processing

Mix. Mix all the ingredients together to form a shaggy mass. With my yeasted dough baguettes, I normally don’t do an autolyse.

Bulk Fermentation. 1 1/2 to 2 hours or 6-18 hours in the fridge. Bulk fermentation is finished when the dough has expanded about 50%.

Folding. Whether doing a cold bulk fermentation or not, stretch and fold the dough every 20 minutes in the first hour. By the third fold, the dough should be smooth and luxurious and will be highly extensible.


Levain Baguettes

Whether I’m making a double-preferment (both poolish and levain) or just a straight levain dough, I use the same process for both, which leans heavily on Chad Robertson’s dough development technique.

Initial Mix. Reserve 50g of the water and set it aside. In a large bowl, dissolve the preferments(s) into the remaining water to create a slurry. Add the slurry to the flour and mix until no dry ingredients are left and you’ve formed a shaggy mass. Cover and allow to rest 30-60 minutes.

Final Mix/Bassinage. Sprinkle the salt over the dough, then add the reserved water to the bowl. Work the salt and water thoroughly into the dough until all the water is absorbed and you can no longer feel any grittiness from the salt.

Bulk Fermentation. 3-4 hours @ room temp. Bulk fermentation is complete when the dough has expanded about 25%-30% in volume.

Folding. Fold up to 6 times every 30 minutes for 3 hours. That said, really feel the dough and check its extensibility before each folding session. This folding schedule is based on the Tartine method which calls for 6 folds over 3 hours. However, I’ve rarely gone past 4 folding sessions with the flour blends I use – they get strong real fast, even if I’m handling them gently!

Once you’ve built up dough strength, you can either proceed to shaping or pop the dough into the fridge for further flavor development from 8-18 hours.


Both Yeasted and Levain Baguettes

Divide and Pre-Shape. All the baguette recipes I post here either make 4 X 335g baguettes or 6 X 220g baguettes. Whichever you choose, divide the dough into pieces of that weight. Once divided, letter fold each piece by stretching one side, then folding it to the center, then stretch the other side and fold it over the body of the piece. Then roll the piece up like a jelly roll perpendicular to the folds, seal the seam, then place the piece seam-side-up on a well-floured couche.

Shape. I use Master Chef Markus Farbinger’s shaping technique. There are others out there, but this is the one I know. Feel free to use one with which you’re familiar.

Final Fermentation: Depending on the ambient temp of your kitchen, final fermentation can take anywhere from 30 minutes for yeasted baguettes to 2 hours for levain baguettes. In either case, to determine when the loaves are ready for the oven, poke a floured or wet finger about a half to three-quarters of an inch into a loaf, then pull your finger back quickly. Observe the rate at which the indentation comes back. If it doesn’t come back at all, pop the loaves into the oven immediately – you’re extremely close to over-fermenting the dough. If it comes back quickly, and almost fills the indentation back up, give it a bit more time. If it comes back quickly, but immediately slows down, then you’re ready to bake!

Baking. Bake at 475ºF with steam for 12-15 minutes or until the loaves start taking on color. Vent the steam and remove your steaming container, then bake for 12-15 minutes at 425ºF or until the loaves turn a nice, deep, golden-brown.

Baguettes based on the Tartine Bread recipe.

Poilane-Style Pain au Levain Using Double-Fed Levain

I’ve made no secret that much of what I bake is heavily inspired by traditional and ancient French and Italian bread. There’s a certain romance to it all and as a hopeless romantic, making these kinds of bread have a deep appeal.

But despite my love of ancient bread, my dough development techniques are all influenced and inspired by studying modern baking masters such as Markus Farbinger (Il de Pain, Knysna, South Africa), Jeffrey Hamelman (Director of Baking, King Arthur), Chad Robertson (Tartine Bakery, San Francisco), Carol Fields (Author of “The Italian Baker”), Nancy Silverton (Founder, La Brea Bakery, Chef & Restauranteur, L.A.), and Paul Barker (Cinnamon Square Bakery, UK)… which brings me to this particular recipe.

Asked to think about French bread and most people will immediately think of baguettes or the thicker long loaves labeled “French Bread” in the grocery. Long loaves made of white flour seem to have become synonymous with the country. But the baguette, while much loved (if you read this blog, you know how much I love to make baguettes), isn’t that old – at least relative to the traditional bread – having only been introduced in the early 20th century when bakers started using brewers yeast to leaven their bread. Before that, like hundreds of years before, naturally leavened bread ruled.

This particular bread really is a melding of the ancient and modern. While it’s a pure levain bread I use what Chad Robertson calls a young levain that provides a very light tartness as opposed to being strongly sour, which explains why I feed the levain twice in one a day prior to mixing (plus it’s highly active to give a good rise). The base of my starter uses employs a yeast-water culture I learned from Paul Barker’s Naturally Fermented Bread. And the recipe leans heavily on Hamelman’s Pain au Levain in Bread. Bread is so cool…

Overall Formula

Flour100.00%
Water65.00%
(With 50ml optional bassinage 68%)
Salt2.00%
Bassinage is optional. But I like to add a bit of water to the autolysed dough as it helps dissolve the salt.

Levain

Mature Starter25g
Flour150g
Preferment150g
Required for Recipe229g

Final Dough

Flour
I use:
40% unbleached bread or high-extraction flour
30% whole grain flour (whole wheat, Kamut, red fife)
30% unbleached AP flour
949g
Water (warm)617g
Salt22g
Levain229g
Yield~1817g
2 X 900g loaves
Optimal Dough Temp82ºF

Build the Levain

With this levain build, there’s no discard, save for what’s leftover from the build which you can pop into the fridge and use later. The thing about this levain is that it’s young and the way it’s prepared promotes yeast growth over bacterial growth. Traditional French sourdough has a tang but is not sour, so we focus on the yeast with this kind of levain.

Initial Levain Build. Add 25g mature starter (I just take it directly from the culture in my fridge) and add it to 50g flour and warm water, respectively. Allow doubling in volume with a slightly domed top and lots of bubbles. The build’s ready when it passes the float test – about 3-4 hours.

Second Levain Build. Add 75g of each flour and warm water to the levain. Mix thoroughly and let ferment. It should be ready in just a couple of hours – or even less. The levain is ready when it passes the float test.


If you’re working from home: Timing-wise, you could start the build early in the morning and mix before mid-afternoon.

If you have to go into the office: Do the first build immediately before leaving for work and leave it in a cool place. By the time you come home, the levain will have peaked and collapsed – that’s okay, but it’ll be pretty sour. You can discard a bit of if you don’t want the bread to be too sour. I myself just keep it all. But to help counteract the sourness, I use 100g of each flour and water. You’ll mix by early evening then shape right before bed. Then you can bake as soon as you get up!


Make the Dough

Initial Mix/Autolyse. If you’re using a flour blend, mix the flour until well-combined. In a separate bowl, measure out the levain you’ll need, and dump in all the water. Dissolve the levain until you have a thin slurry. Pour the slurry into the flour, then mix until no dry ingredients remain. Rest the mix for 30-45 minutes.

Final Mix/Bassinage. Sprinkle the salt over the dough, then add the 50ml of water. Work the salt and water into the dough until thoroughly combined.

Bulk Fermentation. About 2 1/2 – 3 hours, or until dough has risen to 50% of its original volume.

Folding. Fold twice at 50-minute intervals.

Shape. There’s no preshape with this bread! Gently turn the dough out onto a lightly floured surface, then divide into 900g pieces. Shape the pieces into tight rounds then place them into linen-lined baskets.

Final Fermentation. 1 1/2 – 2 hours @ room temp, or pop into the fridge for 6-12 hours.

Bake. Bake at 440ºF 45-50 minutes. Bake with steam for the first 20 minutes, then finish the bake with a dry oven.

Coming Clean…

Though I provided a recipe here, it’s really meant as a guide to enable you to freestyle later which sort of explains why I didn’t take much space with the more verbose explanations I usually provide. In fact, with the loaves at the top of the article, though I did measure out the ingredients so I could prove out the formula, I freestyled the process.

I had to because now that I’m going into the office three days a week, my baking time is limited. With the levain build, I actually did start the first build before I left for the office. And though I stored it in the coolest part of my house, by the time I got home, it had peaked and collapsed into a pleasingly sour mass. But I just fed it – and my instinct told me to use a higher ratio of flour and water and not just do a 1:1:1 so I probably used a 1:3:3 – and the microbe density was so high at that point that the second build was ready in just over two hours!

That’s the whole point of calling this a “Poilane-style” bread. At the famous Poilane Bakery in Paris, bakers make their famous miche relying purely on instinct. They go through a year and a half apprenticeship to learn the technique so well that they can pretty much eyeball the whole process. For me, baking by pure instinct is the ultimate expression of being a bread baker, but also the most pure form of historical expression, if you will.

Think about it. Back in ancient times, they didn’t have digital scales and temperature gauges. Bakers just relied on their senses. They took a little bit of this, a little bit of that and they just instinctively knew when to move on to the next step. So if and when you make this bread, pay attention to the look, feel and smell of the dough as you develop it. Then the succeeding times you bake, rely less and less on the recipe. You’ll actually be pleasantly surprised at how much you retain.

Yet Another Baguette Recipe from “Boulangerie at Home”

As is our habit after we dine in a particular town, my wife and I ended up perusing a book store where I, of course, sought out the bread books. I ran across this nice book called, “Boulangerie at Home,” and immediately thought to myself, There’s got to be a baguette recipe in there… I wasn’t wrong.

As for the book, it was beautifully laid out with lots of pictures, but though the title implied it was written for home bakers and perhaps even beginners, it’s a bit more advanced than that. I’ve been baking a long time, so I can look at a recipe and work out the baker’s math pretty much in my head. But these aren’t recipes that a newbie could do with ease.

But despite that, I found the baguette recipe and I snapped a picture of it. Then when I got home I started working through the baker’s percentages. The basic formula is below:

Overall Formula

AP Flour (King Arthur or Bob’s Red Mill) or T65* flour100.00%
Water71.43%
Salt2.00%
Yeast – Instant**0.25%
*T65 flour is flour with a protein content of 12%-13.5%. You could use King Arthur or Bob’s Red Mill bread flour for this, but I myself prefer King Arthur AP Flour at 11.7% protein content. The author calls for the use of high-gluten flour, but T65 is not THAT high. To me, high-gluten flour has protein over 15% (check out Janie’s Mill High-Protein flour – it’s expensive but wonderful).
**The recipe from the book calls for fresh yeast, and if you have some, use 0.7%. For this recipe that would be about 6-7 grams of fresh yeast

Levain

The author called this “liquid starter,” but that just means it’s a 100%+ hydration starter. In this case, it’s a 100% hydration starter.

Preferment Flour % of Total Flour4.80%
Hydration %100%
Preferment Flour Weight37g
Preferment Water37g
Preferment Required for Recipe75g

Final Dough

Flour742g
Water (lukewarm)519g
Salt16g
Yeast2g
Preferment75g
Total Yield4 X 335g loaves
6 X 222-225g loaves
1353g total
Optimal Dough Temp78°-80°F

For dough development, I prefer my own method. The one in the book wasn’t bad, but I’ve been making baguettes for a long time, and the method I’ve developed works for me, so that’s what I’ll share here.

Note that this employs a hybrid rising method that uses both a levain and some yeast to rise the dough. The levain adds flavor and contributes a bit to the rising, whereas the yeast does the heavy lifting. You could use the levain exclusively, but then bulk fermentation will go on for much longer, and I suggest taking a Tartine approach and fold the dough every half-hour for 3 hours. Like any sourdough, depending on the ambient temp of your kitchen, bulk fermentation at room temp could take 6-8 hours.

Make the levain. If you have a mature starter already, take 20-30 grams of it then mix it with 100g of flour and 100g of water, essentially making a 1:5:5 (1-part starter, 5-parts flour, 5-parts water) ratio levain. The levain will be ready when it passes the float test. You’re not going to do several builds with this as you want to use a relatively young starter to limit the sourness of the bread.

Initial Mix/Autolyse. Reserve 50 grams of the water, then dissolve the starter in the remaining water. Add this mixture to all of the flour and mix until no dry ingredients are left. You’ll form a shaggy mass. Let this rest (autolyse) for 30-45 minutes. This will get the natural yeasts going.

Final Mix. Sprinkle the salt and the yeast over the dough, add the reserved water, then work them into the dough until thoroughly combined. The dough will still be a little shaggy, but considerably smoother than the initial mix.

Bulk Fermentation. 2-5 hours at room temp (depending on the ambient temp of your kitchen) or cold ferment (39°F to 42°F) for 6-12 hours following folding. If you decide to do a cold bulk fermentation, use half the yeast. Bulk fermentation is finished when the dough has risen about 50% (don’t let bulk fermentation go much further than this).

Folding. In the first hour of bulk fermentation, fold the dough 3 times at 20-minute intervals. After the third fold, let your dough rest and check its expansion. As I mentioned above, you only want the dough to expand about 50%.

Divide and Preshape. Pour out your dough onto a lightly floured surface. Gently work it into a rectangle, then divide it into 4 X 335g pieces. With each piece, letter fold the left and right sides of the piece (stretch out a side then fold it over the body of the piece, then jelly-roll the piece over the seams. Place each piece seam-side-up on a well-floured couche, the let them rest for 20-30 minutes (or just a little more) depending on how tight you rolled each piece. You want the dough to be nice and relaxed. You may see a little rise out of the pieces during this time.

Shape. Shape the rested logs into baguettes, then place the shaped loaves on the couche for final fermentation.

Final Fermenation. 1-1 1/2 hour or until the loaves have puffed up to about 75-85% – just under doubled.

Bake. Transfer the loaves to a loading board, score them, then bake at 475°F for 12 minutes with steam. Remove the steaming container, turn the oven down to 425°F, then bake for another 12-15 minutes or until the crust is deep, golden-brown. This bread really benefits from a full bake.

I read some reviews of the book online and there were lots of people who wrinkled their noses at the use of commercial yeast in the recipe. The plain fact of the matter is that there are numerous ways to leaven bread. For me, as long as you’re not using chemical additives to leaven dough, you’re golden. But to eschew a technique just because it’s not sourdough, to me at least, lends itself to elitism. There’s more to bread than sourdough, folks…

The same goes for those who won’t bake bread that has a hydration rate of less than 75%. Even Jeffrey Hamelman shakes his head at that in his book Bread, calling it a shame that people cut themselves off from learning different techniques and methods because of this. I get it, though. The thinking is that higher hydration makes it easier to form holes in the dough. And for the most part, that’s true. But a lot ALSO has to do with how you handle the dough.

For instance, look at the picture to the left of the baguettes I made from the Tartine Bread book by Chad Robertson. What a crumb! Really open with lots of holes. Guess what? The dough that came from was 64% hydration! It was my gentle handling of the dough and its thorough development that allowed that to happen, not the hydration.

I have to admit that I was a little incredulous myself when I worked out the formula. But after having made these several times now, I love the technique!

Back to Work… Still Baking…

As I’ve shared in the past, I’m a software engineer by trade, though I will come clean that I haven’t really coded professionally for years as I’m in executive management. Since January of this year, I had been officially unemployed as my previous company got purchased (and no, I didn’t make F-U money), and was taking a long time to evaluate what I wanted to do next. Of course, one of the options was to start a bakery, which I kind of did by creating Dawg House Bakery to bake bread to donate to shelters. Another option was to just go back into engineering as a senior-level software architect. But the thought of returning to the workforce as an individual contributor grated at me. So I decided to go back into engineering management.

So now I’m the Executive VP of Engineering for a small firm in the SF Bay Area Peninsula. I spent a couple of months talking to the firm and I’m super-happy to have joined. But when I landed the job, I worried that I wouldn’t have time to bake.

But I had nothing to fear because the management team is only required to come in three days a week (though lots of others come in because we like being together). So guess what I’m doing while I’m working from home? The fruits of my labor are pictured above. I took that loaf to work and shared it with my company! So cool!

Honestly, I’m no longer able to bake every day and I’m a little saddened by that. But on the bright side, at least I can still bake a couple of days out of the week. So I can still satisfy my obsession with dough!

Batard Using Whole Wheat Poolish (Updated)

The loaf above just came out of the oven about 15 minutes ago as I write this recipe! This was a free-form batard where I didn’t use a banneton and proofed on a couche!

I love making bread from a poolish – or sponge – before I go to bed, then make a couple of loaves the next day. With this recipe, I’m using 25% fine-ground white whole wheat flour. You can use red whole wheat as well, but just make sure it’s fine-ground or extra-fine ground.

I will be upfront: It’s going to take a bit of patience, especially after mixing the final dough because there’s very little yeast used in total (I kind of wanted to simulate sourdough dough development). But your patience will be rewarded with a slightly sour bread with a wonderful, light, chewy texture. I did my folds in between meetings today! And the bulk ferment took about 5 hours. So yeah… it takes patience. Without further ado, let’s get to the recipe!

Ingredients

Poolish

250 grams fine-ground whole wheat flour
450 grams 80-degree water
0.25 gram instant yeast – this is barely 1/4 of a 1/4 teaspoon. Let’s say it’s a “small pinch.”

Final Dough

750 grams bread flour
300 grams water ~80-degrees
15 grams salt (or up to 20 grams if you want a slightly saltier taste)
0.5 gram instant yeast (a full “pinch”)

Baker’s Percentages

75% BreadFlour
25% Whole Wheat Flour
75% Water
1.5% Salt
0.075% Yeast

Make the Poolish

The evening before you bake, in a large bowl, mix up the ingredients for the poolish until everything’s incorporated. Make sure to scrape down the sides of the bowl with a spatula. Cover the bowl with plastic wrap, making sure it vents to release the gases. Let it sit and do its magic for 12-16 hours. If your kitchen is really warm like mine, 12 hours is the max!

Tip: Alternatively, you can pop the poolish into your fridge and let it develop for 18 to 24 hours. I’ve found that this actually mellows the sourness a bit, but introduces some interesting nutty and earthy notes. NOTE that if you decide to do this, let your poolish “wake up” for an hour at room temp before doing the final mix.

The Next Day ~ Mix and Bulk Ferment

Measure the temperature of your flour. We’re after around 75-80-degrees of final dough temperature. Use the following table to determine the temp of your water:

Flour TempWater Temp
55110
60100
6590
7080
7570
8060
8550

Add the rest of the water, salt, and yeast to the bowl with the poolish and mix thoroughly with a whisk or fork. Once combined, add the bread flour in batches. NOTE: I use my stand mixer to do this initial mix. Mix until no lumps are in the dough.

Form the dough into a rough ball and let it rest in the bowl for 10 minutes. After 10 minutes, fold the dough, then turn it over to rest on the folds. From there, fold the dough every 30 minutes for the next 2 hours or until you feel the dough is strong and extensible (hint: do the windowpane test to see if it is developed enough). Other than the windowpane test, I know the dough’s ready for the final bulk ferment if I can take 1/4 of the dough ball and stretch it up about a foot without it tearing.

Finally, cover the bowl and let the dough rest for 2 hours or until it has expanded about 25% to 30% in volume with a nicely domed top. You may not see bubbles on top, but that’s okay. Give your container a gentle shake. It should be jiggly, which means there are air bubbles in the dough, which is what you want! If you don’t see much growth, and the dough’s not very billowy, just give it more time.*

Tip: Turn on your oven to 475 before dividing and shaping. If you’re cooking on a stone, make sure it’s placed on the middle rack and you also place a metal baking pan (I use a sheet pan) on the bottom rack. You’ll be pouring a cup of hot water into the pan to create steam.

If you’re using a Dutch oven, place it in the oven now so it’s hot when you’re ready to bake. A steam source isn’t necessary for the Dutch oven since the baking bread will provide enough steam in the enclosed chamber.

*Notice that I didn’t say wait until doubled. The whole doubling in size that you see is a little misleading. Most recipes, even some of my early recipes, give that as a telltale. But to be honest, if you let your dough fully double or even triple in size, chances are that you’ll end up on the very end of the fermentation cycle where the yeast and microbes have no fuel left for the final fermentation. This is why I mentioned inspecting the dough to see if it’s jiggly (which means there are air bubbles in it). I’ve learned to never let the dough go over 50% expansion in volume.

Divide and Shape

This is a fairly high-hydration dough at 75%. It’s not impossible to work, but it can be a bit challenging, especially if you haven’t worked with dough at this hydration rate. Anyway, pour your dough out from the bowl and divide it into two equal pieces. With this recipe, they should weigh ~880 grams each. Preshape into rounds.

I learned how to pre-shape and shape high-hydration dough with the following video:

I use a different batard shaping method that can be viewed here.

Proof

Once you’re done shaping, place the dough in an appropriate proofing container. Proof the dough for an hour. But check it after a half-hour with the finger dent test. On especially warm days, my dough proofs quick.

Tip: For smaller batards, I got some french fry baskets to use as bannetons that work great. I also did an 18-hour proof in my mini-fridge, set to about 40-degrees to do a slow proof. Frankly, if you have room in your fridge (or a second fridge to use as a dough retarder like I do), I’d recommend doing a slow, chilled, final ferment. Cold dough is much easier to slash and also, even more importantly, cold dough releases steam into the bread for a longer time, promoting better oven spring.

Bake

Once proofed, place the dough on a peel or appropriate device to slide onto your stone that has been liberally sprinkled with cornmeal or flour if you don’t have cornmeal. Don’t be shy with it! Your dough has got to slide off the peel easy. 🙂 But before you place the dough into the oven, score it with a super-sharp knife or a lame. Slide the dough onto your stone. Immediately pour the cup of hot water into the baking pan below. Careful of the steam that will rise!

If you’re using a Dutch oven, remove the Dutch oven from the oven and place it on a heat-safe surface. Remove the cover, then place your dough directly into the pot. Cover and place back into the oven.

Bake at 475 for 30 minutes.

Remove the baking pan from the oven after 20 minutes. If you’re using a Dutch oven, remove the lid after 20 minutes and bake open for the last 10 minutes.

That’s it! Enjoy!

Ugh! I’ve Got to Listen to My Instincts!

Yesterday I made dough for two loaves, a batard (left), and a boule. I intended to bake them both early this morning but decided to only bake the batard and take it to the office and let the other sit in my fridge, though I was thinking that both loaves were ready and probably should bake them both. But I ignored the instinct, popped the batard into my oven, and left the boule to sit until I came back home.

It bugged me all day that I didn’t bake it because I had a sinking feeling that the boule would be over-proofed when I got home. And as I suspected, the dough was slightly over-proofed; not to the point where it laid out like a pancake on my transfer board, but it didn’t hold its structure very well, which means that a lot of the gluten got broken down. Plus, being in a plastic bag all that time, a skin didn’t get a chance to form.

So I knew as soon as I baked it that I wouldn’t get much of a vertical rise. I expected a reasonably open crumb because I shaped it well, but I was pissed because I knew that with most of the yeast exhausted, my oven spring would suck and I’d get more horizontal spread rather than vertical rise.

Given that, I could’ve turned down the temp in my retarding fridge. I keep it at a constant 42°F, which is perfect for overnight fermentation. I should’ve dropped the temp to 38°F or 39°F. That might be just a slight drop in temp, but below 40°F, yeast activity drops significantly. Or… I could’ve just baked the damn thing! 🙂

Oh well… lesson learned.