Sourdough Pain de Campagne Baguettes
This Sunday I baked one "test" baguette as I had been a bit busy playing with a new toy (an allotment!) so the dough had been a bit neglected and not worked much etc. The recipe was (loosely) based around the proth5 65% hydration baguette but my flour was a mix of some leftover french Pain de Campagne flour with some Spelt and 00 to make up around 300grams (the starter was rye). As it did not seem to be very lively or rising much so I did the test bake and put the rest in the fridge overnight as I thought the dough did not look very promising. However, the test bake was far more successful than expected, further proof that dough is pretty resilient!
After being left in the fridge overnight I hamfistedly shaped into two further baguettes and proofed the dough for an hour or so and baked with steam on max fan 250 for about 12 mins, results were even better, with much more oven spring. Also after watching the Lyon based "Bob the baker" on BBC TV slashing his baguettes my technique is coming on - I just used a hand held razor blade and one turned out better than the other, oh well. Cheers Steve