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paul o' vendange

paul o' vendange


Autocorrect is merciless. « Pooolish » or « biga. »

On 3/23/2021 at 12:41 PM, Ann_T said:

@Duvel, beautiful loaf of rye. 

 

1000g flour, 80g of discard and 1g of yeast. 30g of salt, 70% hydration.
Finished the last stretch fold around 9:30 PM.
Overnight rise on the counter.
Baked this morning.
 
 
Baguettes range between 18" to 21" long.

Baguettes March 23rd, 2021 1.jpg

 

Gorgeous Ann.  Overnight - do you mean the remainder of your bulk, or you proofed overnight?  I ask, because my enemy is over proofing - even at room temp and with no humidity, I’m in the oven by about 1 1/2 hrs.

 

Truly beautiful.  Any polish or bif a process, or straight ferment?

paul o' vendange

paul o' vendange


Autocorrect is merciless. « Polish » or « biga. »

On 3/23/2021 at 12:41 PM, Ann_T said:

@Duvel, beautiful loaf of rye. 

 

1000g flour, 80g of discard and 1g of yeast. 30g of salt, 70% hydration.
Finished the last stretch fold around 9:30 PM.
Overnight rise on the counter.
Baked this morning.
 
 
Baguettes range between 18" to 21" long.

Baguettes March 23rd, 2021 1.jpg

 

Gorgeous Ann.  Overnight - do you mean the remainder of your bulk, or you proofed overnight?  I ask, because my enemy is over proofing - even at room temp and with no humidity, I’m in the oven by about 1 1/2 hrs.

 

Truly beautiful.  Any polish or bif a process, or straight ferment?

paul o' vendange

paul o' vendange

1 hour ago, Ann_T said:

@Duvel, beautiful loaf of rye. 

 

1000g flour, 80g of discard and 1g of yeast. 30g of salt, 70% hydration.
Finished the last stretch fold around 9:30 PM.
Overnight rise on the counter.
Baked this morning.
 
 
Baguettes range between 18" to 21" long.

Baguettes March 23rd, 2021 1.jpg

 

Gorgeous Ann.  Overnight - do you mean the remainder of your bulk, or you proofed overnight?  I ask, because my enemy is over proofing - even at room temp and with no humidity, I’m in the oven by about 1 1/2 hrs.

 

Truly beautiful.  Any polish or bif a process, or straight ferment?

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