Make no mistake. dabrownman is a puppeteer, a master manipulator, one who is capable of, and who garners great pleasure in takes unfair advantage of those weak of will and of mind. Like me!
In my most recent post, he once more "challenged me" to create a baguette using David's SJSD formula as a framework, but to up the hydration and the whole grain. So I ask and beseech you, dear reader, what am I supposed to do? The man's bidding. (actually I think that it is his nefarious furry baking assistant who really pulls his strings as he dances to her every whim.)
So here we have it, a formula so far removed from the SJSD that it really isn't. A wayward stepchild at best, and best kept in the darkened back room. Using my own stiff levain as usual, I bumped the hydration from 72% to 78%, and the whole grain from ~11% to 25% split evenly between WW and rye.
The dough was quite wet even with the whole grain, which I assumed would soak up some of the added moisture. But it seemingly didn't. The dough was fairly goopy and was too difficult to French Fold as I usually do, so I had to split my FF activity into three, 15 minutes of rest time apart. It rose nicely between letter folds, but those were also very slack.
A bit of difficulty with scoring them with my scores inexplicably going off to one side. That is not my typical M.O. The batard score seems okay even as the lame dragged, but as you can see, barely bloomed. The less said about that, the better. But none of these bloomed as anticipated.
1x600g, 3x300g. There is a distinct sweet taste of rye, and the crust has a really nice snap to it. However, I won't be revisiting this one again. But - if one does not seek, one does not find. In this case I suppose that also applies to dabrownman, who sought out a sucker, and found one in - me!