Thanks! it’s basically just Peter Reinhardt’s recipe. It’s a straight dough with a poolish. Makes 3 baguettes or 6 demibaguettes (like the photo).
Poolish
96g bread flour
103g water
Pinch dry yeast
Ferment at room temp overnight.
Dough
454g bread flour
284g water
30g whole wheat flour
10.5g salt
3.75g dry yeast
Poolish
Slap & fold to develop (see Richard Bertinet’s videos on the topic. Really handy for wet doughs like this). It’ll firm up as you go, enough to where you can knead it the usual way. Bulk ferment at 75F for about two hours. Do three stretch-and-folds during the bulk. Dough should double in size.
Divide and preshape into bâtards or oblong rounds, rest 10-20 minutes, then shape into baguettes. Getting the shaping right is hard and also very important… you need lots of surface tension to hold a good crust.
Place onto a floured couche, add some flour on top, then cover with a wet tea towel or plastic wrap and refrigerate at 38F for 4-12 hours, the longer the better (but only if your fridge is cold enough!)
When they’re proved, score and bake on a stone at 450F for about 18 minutes. I usually preheat to 500, boil a cup of water, and leave a cast iron skillet on a rack below the baking stone. As soon as I load the bread, I pour boiling water into the skillet and then shut the door immediately. Adjust the temperature as needed.
Thanks! it’s basically just Peter Reinhardt’s recipe. It’s a straight dough with a poolish. Makes 3 baguettes or 6 demibaguettes (like the photo).
Poolish
96g bread flour
103g water
Pinch dry yeast
Ferment at room temp overnight.
Dough
454g bread flour
284g water
30g whole wheat flour
10.5g salt
3.75g dry yeast
Poolish
Slap & fold to develop (see Richard Bertinet’s videos on the topic. Really handy for wet doughs like this). It’ll firm up as you go, enough to where you can knead it the usual way. Bulk ferment at 75F for about two hours. Do three stretch-and-folds during the bulk. Dough should double in size.
Divide and preshape into bâtards or oblong rounds, rest 10-20 minutes, then shape into baguettes. Getting the shaping right is hard and also very important… you need lots of surface tension to hold a good crust.
Place onto a floured couche, add some flour on top, then cover with a wet tea towel or plastic wrap and refrigerate at 38F for 4-12 hours, the longer the better (but only if your fridge is cold enough!)
When they’re proved, score and bake on a stone at 450F for about 18 minutes. I usually preheat to 500, boil a cup of water, and leave a cast iron skillet on a rack below the baking stone. As soon as I load the bread, I pour boiling water into the skillet and then shut the door immediately. Adjust the temperature as needed.