The Fresh Loaf

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Overnight Baguettes w/Liquid Levain

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davidg618's picture
davidg618

Overnight Baguettes w/Liquid Levain

Inspired by LisaL's question  Baguettes by noon? I baked a sourdough version of my overnight baguette formula for the first time.

Beginning with 25g of 100% hydration seed starter I built 310g of liqud levain over a twenty four hour period, feeding 75g each of AP flour and water at the start, and the same again after twelve hours. I scheduled the build to be ready yesterday at 10am. I wanted to bulk ferment for 24 hours, at 55°F. I had an appointment this morning, otherwise I would have preshaped, this morning at 7 AM, to demonstrate I could have finished baguettes before noon: LisaL's goal.

I mixed the dough (1050 g, 68% hydration, 100% AP flour) at 10:00 yesterday using ice water to immediately chill the dough, autolysed for 1 hour, and did four S&F's at 30 minute intervals. The dough was placed in the retarder--my wine closet--at 55°F immediately after mixing, and returned after each S&F.

I removed the retarded dough at 10:15 AM this morning. It had quadrupled in volume! (Note 1 to myself: Don't ferment for so long, or reduce the levain by half.)

I preshaped 3, 350 g baguettes and let them rest 1 hour at room temperature (We've been having a cold spell here, the room temperature was about 67*). After restiing i shaped them, and placed them in a linen couche. I checked the dough temperature after shaping. It was a chilly 61°F.

The loaves proofed for two hours, I baked them in a preheated oven (500°F), on a baking stone, reducing the oven temperature to 450°F immediately after loading with steam for the first 10 minutes. I finished the bake in another 10 minutes at 450°F with the steam source removed.

I finished at 1:38 PM (including taking the first picture) . Three hours, and 23 minutes. Had I started at 7 AM I would have finished about 10:30 AM. The yeasted version of this dough usually proofs in 1 to 1-1/4 hour.

and the crumb

It's doable, Lisa.

David G

Comments

LisaL's picture
LisaL

TY David, weirdly am on with a batch of the first recipe tonight.  Can I ask, am about to do the 3rd stretch n fold, is the dough still supposed to be so sticky? lol  it's a lot less sticky than it was, but wasn't sure! lol thanks


 

davidg618's picture
davidg618

Yes, I find this dough, made entirely with King Arthur AP flour and at 68% hydration, remains sticky, although less so with each Stretch and Fold--I usually do four, never less than three. I oil my fingers while doing S&F, but I use a light dusting of flour when I preshape and shape. I try to control the flour to the outside surface, leaving the dough surfaces that get folded or rolled into the interior of the loaf still a little sticky.


I use brown rice flour on my couche and peel, and the bannetons when I make larger loaves.


Incidentally, while I like the flavor of the sourdough baguettes I made today, both I and my wife declared we like the flavor of the retarded straight dough baguettes better. These taste much like our usual SD loaves, and lack the nut-like flavor the retarded straight dough displays.


Good luck with yours.


David G

LisaL's picture
LisaL

Great thanks, it did definitely get less sticky each time so fingers crossed.  Only had time for 3 as I started so late, but it's only a trial run so no big deal if it needs more next time.