Sourdough Baguettes

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Yields1 Serving
 1126 g bread flour
 810 g water
 24 g sea salt
 141 g Ripe levain
1

Build Levain

2

Autolyse - 1 hr

3

Add Salt and Levain

4

2 hr Warm Bulk Ferment

3 folds 30 min apart

5

Cold Ferment 16-19 hrs

6

Divide into 6 balls approx 350g with flour on the board and hands

7

Rest 30 min

8

Shape

https://youtu.be/QUu9ReGQOq0

9

1:45 min proof

10

Heat oven 500 with steam 1 hr

11

Turn Down to 450 -

emile henry - 20 min covered, 10 uncovered

open oven - 22 min

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Ingredients

 1126 g bread flour
 810 g water
 24 g sea salt
 141 g Ripe levain

Directions

1

Build Levain

2

Autolyse - 1 hr

3

Add Salt and Levain

4

2 hr Warm Bulk Ferment

3 folds 30 min apart

5

Cold Ferment 16-19 hrs

6

Divide into 6 balls approx 350g with flour on the board and hands

7

Rest 30 min

8

Shape

https://youtu.be/QUu9ReGQOq0

9

1:45 min proof

10

Heat oven 500 with steam 1 hr

11

Turn Down to 450 -

emile henry - 20 min covered, 10 uncovered

open oven - 22 min

Sourdough Baguettes

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