Baguettes!

I can often be found baking.  Breads, cookies, scones, and more.  Last May I started a sourdough culture and made a few loaves from Flour Water Salt Yeast by Ken Forkish.  Sometimes it's good, sometimes not - it's always a learning experience.

A few weeks ago I decided to make baguettes.  The first batch followed the King Arthur Flour Classic Baguettes recipe, and they came out good.  After that I had a swell head, and tried making my own recipe, which included drastically increasing the hydration of the dough to 80%.  Not so good.  Twice.  Back to the King Arthur Flour recipe, which has a hydration of around 68%.  

This week saw the King Arthur Flour recipe tweaked to include my own starter (no commercial yeast, woo!) and a slightly higher hydration of 70%.  My recipe is below.  I think I'll gradually increase the hydration.

Levian

INGREDIENT AMOUNT BAKER'S PERCENTAGE
Sourdough Starter 40 g 20%
Water 100 g 100%
King Arthur AP Flour 100 g 100%

Dough

INGREDIENT AMOUNT BAKER'S PERCENTAGE
Water 260 g 62%
Salt 11 g 2%
King Arthur AP Flour 418 g 100%

Final Mixture

INGREDIENT AMOUNT BAKER'S PERCENTAGE
Water 380 g 70.6%
Salt 11 g 2%
King Arthur AP Flour 538 g 100%

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Wk. 4: Puppy Visiting at the Office

Wk. 3: Mural Number Three