Sometime last year I attempted to make sourdough bread but it didn't turn out very good. It was too sour and dense and very tough and so I gave it up. However my sourdough bagel baked last week was pretty successful, so I decided to made the baugette again.
Instead of using a 100% hydration poolish, I used a leaven from my sourdough starter.
1 tablespoon of my sourdough starter
105g Strong Bread Flour
180g Strong Bread Flour
20g Wholemeal Flour
5g Diastatic malt
The time for bulk fermentation and final rising doesn't take as long as what I always thought. My bulk fermentation only took about 3 hours and the final rising only took about 2 hours.
The bread came out is not as sour as the one I baked last year.
Texture wise, it is similar to my other baguette using commercial yeast, light, fluffy and soft inside. The crust is thin and crsipy.