I’ve only baked sourdough in a Dutch Oven or other covered pan to get that steamy environment breads love. I’ve been afraid of most of the steam generation methods I’ve seen, but last week in class they taught a way to bake short baguettes in a home oven with a safe steaming method and I’m excited to say it worked!
These are 12” or Short Baguettes because it’s much harder to make the standard length in a home oven. I cooked these on 2 12x12 pavers stones. The final baguettes are a bit misshapen due to bad loading on my part. Need practice loading these on to pavers.
I used a bit of instant yeast (3g) in this dough, since I was baking these 6 hours after mixing. Wanted to give the sourdough levain a little help for this relatively short ferment.
70% bread flour, 30% blend of @tandafarms Sonora & Yecora Rojo freshly milled whole wheat, 20% stiff levain, 75% water, 2.2% salt, .4% yeast. .
Today I took one and loaded it up with mayo, mustard, salami, prosciutto, pepper jack, tomatoes, carrots and some pepper. The baguettes made for an excellent sandwich, with a great chew and taste. Will definitely bake these again, especially since I can see already how to make them better thanks to that class last week!