Recipe: Ivy German Baguette

Ivy German Baguette

Ivy German Baguette is a tribute to our beloved mini-schnauzer, who had a habit of jumping up and stealing bread from the counter. In spite of her preference for whiter loaves, Ivy was Germanic in most of her habits, so we’ve added some pumpernickel and fenugreek to the dough. Makes 4 medium baguettes or 2 boules.

Ingredients:
125 g lively sourdough starter @60%
500 g all purpose flour
100 g pumpernickel or dark rye flour
2 t ground fenugreek
1 T or more kosher salt (we ended up using almost 2 T)
450 g water (add a bit more if you’re comfortable with wetter doughs)

Method: combine all ingredients except salt and mix thoroughly with your hands in a glass bowl, or on first speed in an orbital mixer. Autolyse 30 minutes then add salt and either a/start a series of 8 stretch-and-folds, 15 minutes apart; or b/knead on second speed for 7 minutes. Use the “gluten window” test to confirm good gluten development and knead more if necessary. Cover and set aside in a warm place until you see air bubbles in the dough when viewed through the side of the bowl. (This is why you are using a glass mixing bowl.)

Transfer the risen dough to a floured work surface. Divide into 4 equal pieces if making baguettes, 2 if making boules. Shape each piece into a smooth ball and cover with a dish towel; rest 30 minutes. Shape into baguettes or transfer to floured bannetons, cover, and allow to rest until dough creases smooth out and the dough is slightly risen, maybe an hour. Meanwhile, preheat oven with cast iron dutch oven pots inside, if you are making boules, or half-sheet pan or equivalent (see photo)  if you are making baguettes, to 500 degrees.

This is our preferred method for baking baguettes in a home oven: a commercial sheet cake pan. After the dough is loaded and sprayed with water, a half-sheet pan is placed on top  to steam the bread.

When ready to bake, carefully remove the hot pan(s) from the oven and sprinkle the inside surface with polenta. Transfer the dough to the dutch oven or the sheet pan and cover to retain steam (if using sheet pans, you should also spray the loaves and the pan with water). Place in oven and immediately lower heat to 480 degrees. After 20 minutes, remove cover(s) and lower heat to 450 degrees. Bake another 25 minutes or until dough is a dark brown (but not burnt) and registers 206 degrees on a meat thermometer. Rest at least 30 minutes before slicing.

This bread has a nuttiness that will be familiar to anyone who has eaten German baked goods, thanks to the fenugreek. It would be fantastic as a ham and cheese sandwich, or just enjoy spread with soft cheese or paté.