4 Baguettes 450g (80% Hydration)
This recipe guides you through making four 450g sourdough baguettes with an 80% hydration level. The process spans several days, beginning with creating a frothy poolish starter. The following day involves mixing, kneading, and shaping the dough before a final cold proof. Baking requires a steamy oven environment to achieve a crisp crust. The method yields four substantial baguettes, suitable for eight servings.
Ingredients
- 480 g white bread flour, poolish
- 480 g bottled water
- 1 tablespoon sourdough starter
- 665 g white bread flour
- 436 g bottled water
- 22 g salt
- 1 teaspoon instant yeast
Method
- Prepare the poolish on Wednesday. Gently warm the flour and water. Combine all poolish ingredients in a plastic bowl with space for expansion and leave in a warm spot between 70 and 80 degrees until very frothy. Move it to a stainless steel bowl and refrigerate overnight.
- On Thursday, put the poolish into a plastic bowl. Add the warm water, yeast, and warm flour, then mix. Let it sit for twenty minutes. Turn the dough out and use a scraper to French knead for 10 to 15 minutes until it comes together and gluten develops. Rest for twenty minutes, incorporate the salt, and French knead for another 10 minutes. Place in a fermentation box for 1 hour. Turn out, French knead for 10 minutes, then return to the box for another hour. Knead again for 10 minutes until less sticky. Shape into four baguettes, place them in metal pans, and refrigerate.
- On Friday, take the baguettes from the fridge and put them in a warm area of 70 to 80 degrees. Preheat your oven to its highest temperature, placing lava rocks in a roasting pan. Use wet flannels to generate steam, employing a fan heater on a cool setting. Gently dry the baguette tops for effective slashing. Bake two at a time: 5 minutes at the highest heat, then 10 minutes at 190. Turn them and bake a final 10 minutes at the highest heat.
Nutrition (per serving)
Sodium1069100 mg
Recipe details
CategorySourdough Breads
Authorvervoot
