A second run at Danni’s semolina cranberry/wild rice levain. With some obvious changes afoot compared to my first attempt. The wild rice didn’t float my boat so I 86’ed it. The quick and dirty on this version’s mods:
- hydration now at 72%
- Semolina boosted to 35%, AP flour dropped to 65%
- added pecans, and a hint of orange peel
- eliminated 2 of the 4 Letter Folds, now down to 50 & 100 min with final 20 min rest before retard.
These were begging to be baked dark, and who am I to argue? Although I adore semolina based breads, the orange peel and cranberry combination, while delicious, overwhelmed it. May try using a whole grain next time instead.
Gerhard suggested the orange peel, and he was right on the money, as it adds a distinct flavor that marries well with the cranberry.
If this were a production bread, the cost of it would be fairly high as the inclusions here are quite costly compared to a FWS version.
I was pleased that the scores went well, as sometimes these types of baguettes, laden with fruit and nuts, will get oven bloom, but not a decent enough ear. I also find that, in general, these breads in baguette form are less likely to display an open crumb for me.
A modestly intermittent problem is the even distribution of inclusions. As I mix by hand, the add-ins don’t arrive until the first Letter Fold, and as often as not wind up being unevenly spread across the length and breadth of the dough.
A thin crust with a distinctive snap/crack to the bite. Just my style.
|Semolina Cranberry Walnut Levain w/ Orange peel|
|Danni, mod by alfanso|
|Total Dough Weight (g)||1100||Prefermented||15.00%|
|Total Formula||Levain||Final Dough|
|Total Flour||100.00%||541.9||100.00%||81.3||Final Flour||460.6|
|AP Flour||65.00%||352.2||100%||81.3||AP Flour||270.9|
|Orange Peel||1.00%||5.4||Orange Peel||5.4|
|Autolyse Water, Levain, Flours 20 min. Hold back 10% water for bassinage.|
|Bassinage salted water. Incorporate, rest 5 min.|
|20-30 French Folds. Rest 5 min. 20-30 FFs. Into oiled tub.|
|Incorporate inclusions at 1st LF.|
|BF 2 hrs: LFs at 50, 100. 20 min rest. retard|
|Retard 12-16 hrs. with divide and shape somewhere in that time.|
|Preheat 480dF, Bake 460dF with steam for first 13 min. Then rotate to finish bake ~13 min more. Final 2 min venting.|
365g x 3 long batards