Today’s baguette with preferment

30 Dec

I changed  the instant yeast amount and  method from this recipe that I have worked on for a couple of years.

1. I used 0.3g instant yeast  for preferment, and 0.2g instant yeast water for the final dough.

* I fermented the preferment dough for 14 hours at 68F and it rise 1.5 times in bulk.

2. I did 3 times stretch and fold every 45 minutes at 68F  and 1 hours later,  I moved the dough at 50F for cold bulk fermentation for 6 hours.

3.  I shaped without taking any bench time.  I wanted to take the bench time for 30 minutes or so because the dough was way too cold to make a long baguette..  I couldn’t stretch as much as I expected..

4. Proof    I took only 15 minutes.  I had to go on an errand.

it is very round and thick.

As I expected, there is no many holes in the crumb.

  But it was really tasty. The crumb was creamy, very silky and sweet. The crust was really thin and crispy. I will keep the instant yeast amount, then I will try the method with taking some bench time and more time for proofing.


Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.


Posted by on December 30, 2011 in Baguette



4 responses to “Today’s baguette with preferment

  1. Chrystal Yann

    January 9, 2012 at 7:34 am

    This is really interesting, You’re an overly professional blogger. I have joined your rss feed and stay up for in the hunt for extra of your excellent post. Also, I’ve shared your website in my social networks!


    • Akiko

      January 10, 2012 at 6:36 pm

      Thank you for your kind words, which made me blush! I am so happy to read your comment!


  2. Lucas Strohm

    February 4, 2012 at 10:28 pm

    But a smiling visitant here to share the love (:, btw great pattern .


    • Akiko

      February 6, 2012 at 2:26 am

      Hello Lucas,
      Thank you very much for your kind word! I am trying to write for everyone to read easily. I am glad that you praised me for it.



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