Baguettes and Olive Boule

Made three batches of dough Monday morning.

All with 500g of flour, 50g of starter and 1 gram of yeast, 16g of salt. At 72% hydration.

Two were identical and the third I added Kalamata olives during the stretch and folds.

After the final stretch and fold, one batch went into the fridge and is destined for pizza

later this week,

and the other two were left out on the counter to rise.

Baked late in the afternoon. The Olive boule was baked in a Dutch Oven

and six baguettes in the Cuisinart Steam Oven.

2 Comments Add yours

  1. Phyllis Ferrel says:

    Thank you ever so much. We live in Iowa, USA and are 83 and 74. I made the individual baguettes and they are wondrrful. We dropped a “care package” with these baguettes off for our daughter’s family since we can’t be together eith COVID-19 still disrupting everyone’s lives. Our grandson. Age 10 called to tell me the “rolls” were the best hr had ever haf. :×) He would like some “pretty often. Grandma.” Just love these young ones.
    I wanted you to know how much we are enjoying your recipe.
    Take care and keep safe.

  2. Phyllis, thank you so much for taking the time to comment. You made my day.

    Love that you made the smaller baguettes and are sharing them with your family. Hopefully one day soon you will be able to hug that grandson and maybe even teach him to bake bread.
    Just keep practicing the COVID distancing and stay safe.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s