MW Baguette components – Yields 3 full dimension (60cm) baguettes scaled at 330-340g every. Goal baked weight 250g.
Notice that I did not roll to 60cm however 40cm as I haven’t got a large oven. Reaching these dimensions and weight might be difficult in a home setting particularly with sourdough.
French baguette specs.: ~250 grams of which ~200g is flour, 60cm size.
| Poolish con LM – 14hrs @17C (16-18C) | ||
| (g) | ||
| Flour – Tipo 00, W380 | 100 | |
| Water | 105 | |
| Salt | 0.5 | |
| LM | 16.66 | |
| Remaining dough – 16hrs @2C, then approx. 4hrs @25C (approx. 50% vol. improve) | ||
| (g) | ||
| Flour* | 500 | |
| Water | 300 | |
| Poolish (as above) | 222 | |
| Malt Extract (Syrup) | 10 | |
| Salt | 11 | |
| 1043 |
*Flour for the principle dough was a mix to approximate the ash stage of T65. 380g Tipo 00 (W380) and 120g house sifted stoneground wholemeal at 85% extraction.
Start by mixing the poolish:
Blended poolish earlier than shifting to the wine fridge set at 17C.
Fermented Poolish combined with water and malt extract (syrup).
Sifting the stoneground flour.
Mixing: Full dev. with passive rests: (planetary mixer)
Sluggish incorporation of flour into central water pool, as soon as mixed proceed sluggish combine for two minutes. Relaxation for 20.
Combine for five minutes on min. velocity. Relaxation for 20 minutes.
Combine for 10 minutes on min. velocity. Relaxation for 10 minutes.
End combine on velocity 1 with salt till full improvement circa.10 minutes.
Totally developed and prepared for a chilly bulk ferment.
Scaled at 330-340 grams.
Preliminary placement on couche – They had been additional elongated later.
Stone baked – Forged Iron stone.
Some wonky mishaps – I am not likely arrange for baguette baking. The skinny cotton sofa caught slightly and I haven’t got flipping board! third Baguette (proper) got here out finest as soon as I received to grips with how switch the dough to the stone with out ado! It was a studying curve!
