May 13, 2014 - 6:56pm
36 Hour Baguette
Baguette - 36Hr Rye n Wheat
| Main recipe | ||
| Weight | Ingredient | Baker's % |
| 315.00 | Wheat flour, white (industrial), 13% protein, bleached, enriched | 62.38% |
| 100.00 | Wheat flour, white (industrial), 9% protein, bleached, unenriched | 19.80% |
| 40.00 | Wheat flour, whole-grain | 7.92% |
| 50.00 | Rye flour, dark | 9.90% |
| 370.00 | Water, tap, drinking | 73.27% |
| 10.00 | Salt, table | 1.98% |
| 885.00 | Sub total | 175.25% |
| Levain | ||
| Weight | Ingredient | Baker's % |
| 40.00 | Wheat flour, white (industrial), 13% protein, bleached, enriched | 7.92% |
| 40.00 | Wheat flour, whole-grain | 7.92% |
| 80.00 | Water, tap, drinking | 15.84% |
| 160.00 | Sub total | 31.68% |
| Final stage | ||
| Weight | Ingredient | Baker's % |
| 275.00 | Wheat flour, white (industrial), 13% protein, bleached, enriched | 54.46% |
| 100.00 | Wheat flour, white (industrial), 9% protein, bleached, unenriched | 19.80% |
| 50.00 | Rye flour, dark | 9.90% |
| 290.00 | Water, tap, drinking | 57.43% |
| 10.00 | Salt, table | 1.98% |
| 160.00 | Levain | 31.68% |
| 885.00 | Sub total | 175.25% |
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.