Girls and gents, I current you, excessive hydration stiff dough paradox!

I selected to postpone my quest for soybean baguettes for awhile, turned out it’s kind of irritating making an attempt to get adequate outcomes utilizing flour so fatty. I really like the flavour although. May make ones once more as batards with chocolate chips.

So I had an excessive amount of candy potato readily available, I made a decision to make baguettes.

I had beef with my outlandish complainer neighbor about me practising flute, I forgot including salt lol.

I apologise for the messy and hasty submit, I had loads of issues on my plate (nonetheless have!), however I discovered one thing fascinating, I assumed it may be price sharing

Mixer and meals processor is obligatory. Dough is just too stiff and sticky to be labored by hand.

Abstract:

Effective bran starter (bran:sugar:water 8:1:3), all candy potato puree levain, 14% protein bread flour, 23% candy potato by dry weight (assuming candy potato is 79% water), gasoline deck oven, plyboard & parchment, electrical water spray, couche, 12 hour levain, 23% prefermented flour, windowpane, spiral mixer, chilly bulk, 3 phases levain, steamed and pureed candy potatoes

Tasting and Verdict

The bread is surprisingly candy, similar to consuming crispy leavened potato, and the absence of salt makes the sweetness actually shine. Oh, they usually’re sooooo tender. The Asians will love them.

Will I make them once more? I personally do not like baguettes that bend after cooled down like they’re having erectile dysfunction. I really feel 70% hydration is the restrict earlier than baguettes begin to bend. Perhaps I am going to strive lowering the potato subsequent time to realize decrease hydration.

Regards,

Jay