Sourdough Baguettes
Crusty, artisan-style sourdough baguettes with a chewy interior and beautiful open crumb.
Ingredients
1126g bread flour
810g water
24g sea salt
141g ripe levain
Instructions
1
Build Levain
2
Autolyse - 1 hr
3
Add Salt and Levain
4
2 hr Warm Bulk Ferment 3 folds 30 min apart
5
Cold Ferment 16-19 hrs
6
Divide into 6 balls approx 350g with flour on the board and hands
7
Rest 30 min
8
Shape https://youtu.be/QUu9ReGQOq0
9
1:45 min proof
10
Heat oven 500 with steam 1 hr
11
Turn Down to 450 - emile henry - 20 min covered, 10 uncovered open oven - 22 min