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.
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.
:/