My rendition of Chef Ralph Nieboer's sourdough baguettes
are nearing the final stages. This is pretty much a verbatim bake of the formula Chef Ralph posted, with these few minor changes. 1. 246 Grams of 100% hydration starter. ( I hate the discard even 40 Grams.) I adjusted the hydration on the fly. 2. I changed up the timing a bit as follows to accommodate my schedule and also have a more relaxed dough for the final shaping. This morning after 13hrs of cold bulk ferment, I pre-shaped my dough into eight, 241 Gram balls, then back into the cooler. At approximately 9:00 AM, I will form the baguettes and set to proof at room temperature for an 11:30 AM bake. Wish me luck!