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Alpine Baguettes: Dan Leader's Local Breads

Alpine Baguettes, Take One

Yet another fantastic bread from Dan Leader’s Local Bread book.  This is my first take on Alpine Baguettes.

Alpine Baguettes: Dan Leader's Local Breads

The recipe states that these baguettes are thicker and flatter than their French counterparts, and they don’t require slashing.  For me, t hey rose considerably during the last proof, so I had a strong urge to slash them before baking, of which I have no regrets.  And even though you can’t call these baguettes anymore, they are both beautiful and delicious.  Highly recommend.

Alpine Baguettes: Dan Leader's Local Breads

Alpine Baguettes: Dan Leader's Local Breads  Alpine Baguettes: Dan Leader's Local Breads

Alpine Baguettes: Dan Leader's Local Breads

My notes:

1. More bread flour was required to bring the dough to “smooth and elastic” stage described in the book. I ended up adding about 1/3 cup more than originally specified. This was possibly due to using cracked, not rolled, oats and them not absorbing all the water they were soaking in. Dough was too wet.

2. This bread will probably do very well in a shape of individual rolls. I will try them out some time in the future.

3. Used semolina to divide and shape the loaves

Alpine Baguettes: Dan Leader's Local Breads

 Alpine Baguettes

Source: Dan Leader Local Breads

Time frame:

  • Overnight soak for seeds _____________ 12 hrs
  • Mixing ____________________________ 8 min, 10 min break, 5-7 min
  • Bulk Fermentation __________________ 2 to 2-1/2 hrs
  • Dividing + rest ______________________ 10 min
  • Shaping ____________________________ 5 min
  • Final proof _________________________ 30 to 40 min
  • Baking ____________________________ 25-30 min

Soak:

  • 1 cup water
  • 28 g rolled or cracked oats
  • 28 g pumpkin seeds
  • 28 g sunflower seeds
  • 28 g sesame seeds
  • 28 g flax seeds

Dough:

  • 1-1/2 cups water
  • 500 g bread flour
  • 100 g mature ripe rye bread starter of porridge consistency, if thinner, use less water
  • 10 g sea salt
  • 5 g dry yeast

Notes:

  • limp, soft and sticky dough, but very elastic and shiny
  • use semolina to drench the board for diving and shaping
  • fold divided dough
  • form baguettes or batards and proof on couche or parchment with side support
  • slashing is not required, but looks great
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This entry was published on June 18, 2014 at 9:41 am. It’s filed under Baguettes, Batards, Rye, Specialty, Wild Sourdough, Yeast and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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