Sourdough sticks

Normbake

This recipe is from the book "Baker" by Dean Brettschneider and Lauraine Jacobs...

The Dough

Ingredient Metric Imperial Baker's Percentage
organic flour 300 grams 10.59 oz 98.04%
starter 150 grams 5.3 oz 49.02%
olive oil 6 grams 0.21 oz 1.96%
malt flour 6 grams 0.21 oz 1.96%
filtered or spring water COLD 150 grams 5.3 oz 49.02%
sea salt 7 grams 0.25 oz 2.29%
Total Flour Weight:
306 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.

Method: 

Finished dough temperature
22-24c (72-75f)

Mix the dough cover and leave in a warm place (23-26c / 72=73-77f)

then put in refrigerator for 10-12 hours take out dough let come to room temp (2 hours)The recipe says mould into baguette shapes on a tray using a special fluted baguette tray then allow to proof for 45 mins then put back in refrigerator covered for another 18-24 hours.
Remove from refrigerator final proof, slash with razor blade then into an oven heated 230c-240c (445f-465f) using steam, bake for 20-25 mins.

This seems like a heck of a long time to keep in the refrigerator but that's what it says in the book.

:/

up
36 users have voted.