Baguette (Natural Grape Levain+Maison Kaiser flour)

I've always wanted to make country rustic bread using Natural Grape Levain(葡萄种天然酵母) instead of commercial yeast cos its enhances the bread texture as well as aroma which commercial yeast can't. To start from scratch,from the grape starter to Biga, it stretch into 2 weeks for pre-fement .

Plain Baguette

The 1st bread to try out after all these preparation is Baguette, bake both plain & chocolate flavour Baguette on Sunday.

Process: 1st floor time : 90 mins - 2nd proofing (mine took extra 30 mins): 40 mins - final proofing: 60mins

Bake at 250 deg c for 20 mins (steam require)

Remarks: slashing - failed (slashed portion did not stretch during oven spring )

Recipe source

Chocolate Baguette Characteristic of natural levain bread, uneven big hollow