baguette recipe- comments and conversion help, please
This is a recipe I've been working on, based on some reading here at the Fresh Loaf on the Anis baguettes, and the idea of the cold oven. I'm encouraged with the results so far- it is tasty and I'm starting to get the nice open crumb. Not only do I save a bit of energy with the cold oven, but the cold/wet oven actually makes for a lot of steam in the first five minutes of baking; it doesn't all vaporize instantly. Anyway- I'd appreciate some feedback and comments. Also, can anyone help me convert this recipe into a formula w/ weights and percentages? (Grams, please- I don't know from ounces). Thanks all- this is a very inspiring site and I appreciate everyone's expertise.
about 2 tbs active sourdough starter
1 cup all-purpose white flour (I use Robin Hood)
1 cup water
Add 1/8 tsp baker's quick-rise yeast
1 slightly-heaping tsp salt
1 1/4 cup flour
Stir until it holds together, dump it onto a floured surface, combine further, stretch it a few times, leave for 20 minutes.
Again, stretch and fold, leave for 20 minutes
After the fourth stretch, place in a covered bowl and refrigerate a few (up to 20) hours. (I usually leave it five or six.)
Remove from refrigerator, divide in two, pre-form loafish shapes, leave covered for an hour.
Gently form into baguettes, let rise 45 minutes or so.
Mist with water, score and place on top rack in a cold oven. (I pour a cup of water on the cold oven floor- not everyone can/should do this, I realize).
Set oven to 450.
Loaves are done in about 25 minutes.