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May 13, 2014 - 6:56pm
CeciC's picture
CeciC

36 Hour Baguette

Baguette - 36Hr Rye n Wheat

Main recipe
WeightIngredientBaker's %
315.00Wheat flour, white (industrial), 13% protein, bleached, enriched62.38%
100.00Wheat flour, white (industrial), 9% protein, bleached, unenriched19.80%
40.00Wheat flour, whole-grain7.92%
50.00Rye flour, dark9.90%
370.00Water, tap, drinking73.27%
10.00Salt, table1.98%
885.00Sub total175.25%
Levain
WeightIngredientBaker's %
40.00Wheat flour, white (industrial), 13% protein, bleached, enriched7.92%
40.00Wheat flour, whole-grain7.92%
80.00Water, tap, drinking15.84%
160.00Sub total31.68%
Final stage
WeightIngredientBaker's %
275.00Wheat flour, white (industrial), 13% protein, bleached, enriched54.46%
100.00Wheat flour, white (industrial), 9% protein, bleached, unenriched19.80%
50.00Rye flour, dark9.90%
290.00Water, tap, drinking57.43%
10.00Salt, table1.98%
160.00Levain31.68%
885.00Sub total175.25%

My second attempt at Baguette. Using 36Hours Formula it gives nices volume and a lot easier to handle this type of wet dough. The cross section is much better than last time too. 

I really hope I can create one of the best Baguette for my uncles memorial. Hope he is Rest in Peace.

 

 


Source URL: http://www.thefreshloaf.com/node/38499/36-hour-baguette