Ingredients:
Preferment (367g):
- 150g bread flour
- 187g water
- 30g liquid sourdough
Final Formula (1804g)
- 900g bread flour
- 512g water
- 20g salt
- 5g fresh yeast
- 367g of sourdough (prepared as above)
Directions:
- Blend all ingredients for the preferment in a bowl and let it at room temperature for 12 hours.
- In the mixer bowl add flour, water and sourdough and let it stand for 60" for the autolyse phase.
- Mix all ingredients from the final formula for 10 minutes.
- Cover the bowl with a lid/foil and leave it to rise at room temperature for 2 hours with one stretch and fold after one hour.
- Put the dough on a board and divide it in 3. Shape the baguettes sprinkling a bit of flour on them to not stick.
- Lay the baguettes in a special baguettes tray and let them raise for another 1 hour
- Preheat the oven to 250°C. On the oven bottom put a pan filled with lava stones to heat and to create steam later.
- Put the baguettes with the tray inside the oven. Pour 150ml of hot water over the hot lava stones in the pan to create steam. The quantity of water is sufficient to evaporate in the first 15 minutes of baking, when the bread needs moisture for oven spring.
- Bake the baguettes for 30 minutes at 220ºC.
The recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - page 176-177.
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