This recipe is from the book "Baker" by Dean Brettschneider and Lauraine Jacobs...
|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.
Finished dough temperature
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.