![]() ![]() Then, using the outside of your pinky fingers, fold the top half into the middle and push it back while applying tension. To shape each piece, first form into a rectangle. The next day, divide the dough into 350-gram pieces for a full baguette that will fit on a pizza stone or 200 grams for a mini baguette that will fit in your cast iron. Once you complete your bulk fermentation, transfer the dough to the fridge and allow to continue fermenting for an additional 12-18 hours, depending on your schedule. What you're looking for at the end of this bulk is a bubbly surface, a strong and slightly sweet smell, and a web-like structure at the bottom. Repeat your stretch and fold 1-2 more times.Īllow your dough to ferment for 5-6 hours at room temperature (i'm usually around 70-75f). Transfer to a clean, oiled bowl, cover it, and let it rest for 30 minutes. You want the water and levain to be fully incorporated before letting it rest again.Īdd salt and the last bit of water (if you feel you cannot add it all, just add a splash) and squeeze to incorporate one final time. Cover and let rest for one hour.Īdd the 200 grams of levain with 50 more grams of water. Let rest for 10 minutes.Īdd 50 more grams of water and squeeze until it is incorporated. ![]() This is my cue to start mixing.Īdd about 650 grams of your total water into a bowl.Īdd you flour and mix. You'll know it's ready to use, not just because of the volume increase, but because when you pull at it you can see a web-like structure has developed. If you leave it in an ambient temperature between 72-75f. In terms of hydration, build up slowly during the initial part of the mix.Īs you work through this recipe, I encourage you to make modifications to the type of flour and water content as you feel necessary.īuild your levain by mixing the above ingredients. I've had success using 100% All-Purpose flour and I find that it will yield the lightest, airiest dough as compared to any addition of stronger flour. What You'll Need ( for levain build - makes more than you need ) The key to making a good sourdough baguette is getting good development during bulk fermentation at a warm temperature (72-75f), followed by a cold bulk fermentation before dividing the dough and going into the final shape and proof. That being said, you must watch your dough and make sure it's at the right stage for shaping because otherwise, you'll end up with a limp dough that does not form the shape of a baguette too well. ![]() I prefer to use only sourdough because I enjoy the flavor, process, and the crust and inside texture do not suffer much that I can tell if you get the fermentation right. Typically, a poolish or some form of commercial yeast can be used in small or large amounts to achieve these qualities with good flavor and texture. There are many ways to achieve a classic, light and airy baguette. This recipe will yield a crisp crust, soft interior, and a delicious flavor that makes it the perfect bread for sandwiches or to simply have with jam and butter. ![]()
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