With Natural Yeast Baguette #4, I played with the amount of yeast again and increased the (sourdough) starter to produce more flavor. I wondered how effective my natural yeast could be, so I removed all commercial yeast from this round of bread. The crust was fantastic, a more pocketed and dense crumb because o less oven rise. The crust was almost spot on to the French Boulangerie’s Tradition that I am trying to mimic and the flavor pronounced.
This recipe should be a 65% mixture. I made my dough, kneading until it reached 85 F internal and let rise 30 minutes. I then did a retarded rise in the refrigerator for overnight. The next day, I divided the dough into boules and let rise 60 min.
I set my oven to 520 F for baking hearth-style on a baking pan with a cup of water in a pan in the oven during the heat up. I changed the heat to 475 F after 10 minutes and baked another 10 – 15 minutes.
These were awesome. My next round will most likely not include commercial yeast again and less natural yeast to get a longer process. I will allow more time for the rise before refrigeration and see if the yeast is more active at baking time.