|King Arthur Sir Galahad Flour||9kg||90%|
|High Extraction Flour||1kg||10%|
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.
|King Arthur Sir Galahad Flour||1.665kg||100%|
|King Arthur Sir Galahad Flour||7.335kg|
|High Extraction Flour||1kg|