Tuesday, August 26, 2008

Poolish baguette dough / Shepherd's Grain low-gluten

Batards got good ears but not the baguettes, same proofing same dough, same oven, same time etc etc. Were the baguettes not shaped tight enough at the final shaping, skins too dry [then so were the batard skins], not enough steam. But the result had great flavor, aroma, and texture. Crust was crunchy but not so hard it would cut your gums.

Beautiful batard - tasted as good as it looked.
Venting the oven
Today will try my proof box with the humidifier on but without the temperature control to run as close as possible to room temperature. Same formulation and process; stay tuned to see if the baguettes get better.

My assistant did some regular test baking as well. The "better" flours for hand-shaped breads [front 2 loaves] got lower volumes than the hi-gluten types [2 rearward loaves].
Rear Left; Grainprocessor's Titan --- Right; Shepherd's Grain High-gluten
Front Left; Shepherd's Grain Low-gluten --- Right ---General Mills' Harvest King [supermarket version]

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