My First Try at 36-Hour SD Baguette
Hi - Long time lurker, first time poster! I love everything that you do here. It has been such an inspiration!
I am giving the 36 Hour SD Baguette recipe a shot. The only difference in our recipes is that I have Bob's Red Mill AP flour on hand and used it. Yesterday went well, I made it through step 3 (all the S&F and putting up for the 24 hours).
TXFarmer - this dough is WET! I mean WET! I took her out of the fridge about an hour ago and it is resting in my oven with the oven light on. There is no way I can see beginning to shape this without it falling flat. Any suggestions? Do I do a quick knead with a touch more flour?