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Baguette improved: 2-day Recipe

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This recipe for Baguette improved: 2-day, by , is from The Meitzner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Matthew Meitzner

Category:
Category:

Ingredients:  
Ingredients:  
90 grams sourdough starter, 100-percent hydration
420 grams water
590 grams flour (King Arthur All Purpose Flour for expert, King Arthur Bread Flour for a beginner)
10 grams whole wheat flour (Bob’s Red Mill Organic Whole Wheat Flour)
13 grams sea salt
2 teaspoons instant dry yeast at 60F, 1.5tsp at 68F, and 1 tsp at 75+
Olive oil to grease bowl
Cornmeal or semolina to dust cutting board

Directions:
Directions:
DAY 1
Stir starter, yeast and water.

Mix in flours for a heavy, shaggy dough. Make a slight pool in the top of the dough and add the salt, with 1 teaspoon of water. Let it rest for 10-15 minutes covered

Knead by stretching and folding dough, and incorporating the salt. After kneading for 3 minutes, scrape mass into a clean bowl or plastic bin. Cover and let rest for 20 min.

Stretch and fold, rest 20 min
Stretch and fold, rest 20 min
Stretch and fold, Clean bin, oil lightly and refrigerate for 12 to 24 hours.

DAY 2
Put baking stone in middle of oven and Preheat oven to 470F (245 C).

Take 1/4 of dough and stretch into rectangles 5-by-7 inches (13-by-18 cm) and form into a log.

Rest for 20 minutes. Reshape dough into a log by folding top into middle, stretching the outside “skin”. Do it again. Rotate the dough 180 and fold in with left hand while sealing the seam with the right palm. Do that again. You should have a dough about 2” thick and 8-10” long. Gently roll and stretch into a 14-inch loaf (36 cm) or just under the size of your baking stone.

Place each loaf on couche with loose pleats between the baguettes and rise for 45-60 min

BAKING
Put 2/3 cup water in measuring cup.

Transfer dough to transfer board and Score dough razor blade, 1/4-inch deep

Transfer baguettes onto hot baking stone and carefully pour 2/3 cup water onto cookie sheet or cast iron pan. Shut door. Do not open the oven again while baking.

Check baguettes after 18 to 20 minutes. They should be dark brown and crusty. If pale, continue baking for 1 to 2 minutes. Let cool for 20 minutes on rack before eating. They are best eaten within 6 hours.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 days

 

 

 

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