Poppyseed Crusted Yorkville Sourdough Baguettes Recipes

DEMI BAGUETTES WITH YECORA ROJO WHEAT

Steps:

• MIXING AND BULK FERMENTATION
• Mix all of the ingredients in a stand mixer with the dough hook attachment for 5-10 minutes, scraping down the sides if necessary. If you don't have a stand mixer, mix in a bowl by hand, and then transfer to a floured countertop and knead for 5-10 minutes.
• Transfer the dough to a lightly oiled bowl, cover and let it rest about 30 minutes.
• Lift the entire dough out of the bowl with both hands, stretch it until it is long (without tearing it) and roll it up. Then turn it 90' in your hands and repeat this stretching and rolling. Repeat until the dough is too tight to stretch and roll. Return the dough to the bowl, cover and let it rest again for about 30 minutes.
• Repeat the stretching and rolling followed by a 30 minute rest at least 1-3 more times. (I was only able to do 2 rounds for the bread photographed above, but I usually do 4 rounds total.)
• Let the dough continue to rise until it is puffy and aerated. (For this batch of baguettes, it was about 5 hours from the initial mixing in room temp of about 75F. A later batch was 7 hours at 69F.)
• PRESHAPE AND BENCH REST
• Scrape the dough out onto a lightly floured counter and divide it into four pieces about 280g each.
• Pre-shape into four rounds and cover with a large bowl or slightly damp towel.
• Let the dough rest for 20-30 minutes.
• SHAPING
• Prepare a linen couche or a couple of tea towels by rubbing flour into them and making four channels for the baguettes to lie in.
• Lightly flour your counter and flip a dough ball onto the flour. Shape your dough into four demi baguettes using the technique depicted in the video at the end of this recipe. (Stretch the dough into a small square. Fold down about an inch of the top of the square, pat the seam down, then fold the sides in about an inch. Repeat until you have a tube, then roll and pinch the two edges of the tube.)
• Transfer the demi baguettes to the channels in the couche and cover with a slightly damp tea towel.
• PROOFING AND OVEN PREP
• Let the dough proof at room temperature for 30-60 minutes, while you prep your oven.
• Baking Stone or Steel or Baking Sheet (not non-stick): Put the stone, steel or baking sheet in the oven middle shelf, and put an aluminum pan with a pinhole in it on the oven shelf under the stone or steel. This creates a drip system for steam. When making the pinhole, test over your sink that water drips through it about 1-2 drops a second.
• Challenger Bread Pan (baking vessel with a flat base, fits two demi-baguettes): Put the pan(s) in the oven. If you have two pans, you'll bake all four baguettes at once. If you have one pan, you'll do two bakes, back-to-back (more below). Steam is trapped inside the vessel and no drip pan (or spraying) is needed.
• Preheat your oven at 500F for 30 minutes.
• BAKING
• When proofing is complete, flip the baguettes onto parchment paper (two per parchment works well).
• Score the baguettes 2-3 times on the diagonal.
• Baking Stone or Steel or Baking Sheet (not non-stick):
• Using a peel or upside down baking sheet, slide the parchment sheets onto the stone and immediately pour a cup of boiling water onto the aluminum tray below. Quickly close the oven door to trap the steam.
• Bake at
• 500F for 15 minutes (rotate if needed)
• Turn off the oven, prop open the door with a wooden spoon, and leave the baguettes in the oven for an additional 10 minutes.
• Challenger Bread Pan:
• Remove the hot pan base(s) from the oven.
• Lay doubled over aluminum foil rectangles onto the bases of your pans.
• Using a peel or upside down baking sheet, slide the parchment onto the aluminum foil.
• Cover the pans and put them in the oven.
• Immediately lower the oven temperature to 450F.
• Bake at
• 450F for 12 minutes lids on.
• Remove the lids and bake an additional 6 minutes. If you have only one pan, make sure you leave the lid in the oven after you remove it so it doesn't cool down for your second batch.
• Add a baking sheet under the bases and bake an additional 6-10 minutes, depending on the crust color you prefer.

GLUTEN FREE SOURDOUGH BREAD

Steps:

• Levain Instructions
• Feedings described here are the same weight starter, flour, and water; sometimes referred to as a 1:1:1 feeding.
• If your gluten free sourdough starter is already warm, and it doubles within 4 to 8 hours, simply build enough of it through feeding to reach the amount needed for the recipe.
• If your sourdough starter has been refrigerated, plan to feed it at least twice before baking with it. Take your starter jar out of the refrigerator and let it warm up a bit.
• Discard a portion of the starter if you have excess. Your goal is to end up with enough lively starter or "levain" for your dough, plus about 25 grams extra to feed and then refrigerate for the future. Feed the warmed-up starter in your jar and let it expand until it peaks. If it doubles in 4 to 8 hours you can bake with it. Most likely you will have to feed it at least one more time, though, for it to expand that quickly and be lively enough for baking.
• After mixing the dough, keep about 25g starter in your jar and feed it. Leave it out of the refrigerator until it doubles. Then refrigerate the starter until your next bake. If you don't bake for more than a week, refresh your starter. Additional maintenance instructions can be found here.
• Dough Instructions
• Mixing
• When the levain is ready, whisk it together with the water, honey, and psyllium husk in a bowl.
• In a second bowl, combine the flours and salt, then add them to the wet mix. I use a rubber spatula at first when combining wet and dry ingredients, then switch to hand mixing.
• Once the dough comes together with no dry bits, try to shape it into a round as best as you can. Place the dough in a clean bowl and cover it with a damp towel.
• Bulk Ferment
• Let the dough ferment for at least 5 hours on your counter at room temperature. If you have a cool house, you may want to pop the covered bowl into your oven with the light on to keep it slightly warmer.
• Toward the end of the bulk ferment, you may not see a lot of change. The dough will not double, but I find that the texture just becomes a bit lighter and softer.
• Shaping
• After the bulk ferment, I line a bowl with a floured tea towel (floured banneton would work too), gently reshape the dough into a ball and lay it in the bowl.
• Cover the dough with a damp towel (plastic cover is fine too) and let it sit another hour or so at room temperature and then pop it into the refrigerator for an overnight rest.
• Bake
• In the morning, preheat your oven to 475°F for 30-60 minutes with a Dutch oven or similar baking vessel inside the oven.
• When the preheat is complete, remove your dough from the refrigerator, uncover it, and place a piece of parchment over the bowl. Lay your hand on top of the parchment and turn the bowl upside down, so your hand is holding the dough and parchment in place.
• Gently put the dough and parchment on your countertop and score the dough how you'd like. Transfer the parchment and dough into the Dutch oven and cover it.
• Bake for 60 minutes with the lid on. Place a baking sheet directly under the Dutch oven after 30 minutes (on same shelf with contact) to prevent burning of the base of the bread.
• Take the lid off and bake for another 5 minutes.
• Let your loaf cool for a few hours before cutting into it. It's still working inside.