Tag Archives: 3/4 Sponge

April 15th, 2012

Baguette with “old bread”, 3/4 Sponge and cold Autolysis

BaguetteAfter the delicious Wheatbread with old bread I wanted to try another recipe with old bread preferment as well. Lutz’ Altbrotstangen make whishing for some baguettes of my own and so I started to rethink a recipe I created about 2 years ago.

The Baguette with 3/4 Sponge and cold Autolysis had a great taste but I did not like how they look then. So I decided to change some parameters of the recipe, adding an old bread preferment and some gluten.  The dough I got with the changed recipe was soft but not sticky and easy to handle.

When I shashed the baguettes I was already hopeful that this time the baguettes would look as perfect as the baguette I was dreaming of. And when I drew them out of the oven I was stunned because they were so beautiful. The most beautiful baguettes I ever bake.

And their taste is great, too. The two preferments add a complex flavour to the bread and the old bread adds nutty nuances to the taste. A delicious bread, which I will bake often for sure.

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November 2nd, 2010

Baguette with 3/4 Sponge and cold Autolyze

BaguetteIt’s again time for a bread recipe for the blog. The last weeks I played with two different methods: Cold Autolyze like Phillipe Gosselin used and the 3/4 Sponge I found in a recipe of Dan Lepard (scroll down for the recipe).

The recipe for the bread with 3/4 Sponge use only a minimal amount of yeast which is completely  added to the sponge, something that always fascinate me.

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