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Sourdough Baguettes

 

  METRIC BAKER'S %
King Arthur Sir Galahad Flour 9kg 90%
High Extraction Flour 1kg 10%
Water 7.3kg 73%
Salt 0.2kg 2%
Yeast 0.02kg .2%
Starter 0.333kg 3.33%
TOTAL YIELD 17.853kg 178.53%

Prefermented flour = 15%

LIQUID LEVAIN Mix ingredients until incorporated. Cover and let rest 12-15 hours at room temperature.

FINAL DOUGH Mix 10 minutes in first speed. Mix 6 minutes in second speed.

DESIRED DOUGH TEMPERATURE 75°F

BULK FERMENTATION 3 hours and 15 minutes with three folds at 45 minute intervals.

Divide 450 g and pre-shape in cylinders. Rest 20 minutes. Shape as baguettes. Proof 45-60 minutes.

Bake at 480°F with steam, about 23 minutes.

LIQUID LEVAIN
  METRIC BAKER'S %
King Arthur Sir Galahad Flour 1.665kg 100%
Water 1.665kg 100%
Starter 0.333kg 20%
TOTAL YIELD 3.663kg 220%
FINAL DOUGH
  METRIC
King Arthur Sir Galahad Flour 7.335kg
High Extraction Flour 1kg
Water 5.635kg
Salt 0.2kg
Yeast 0.02kg
Liquid Levain 3.663kg
TOTAL YIELD 17.853kg