Baguette Francese con LM

MW Baguette recipe -  Yields 3 full size (60cm) baguettes scaled at 330-340g each. Target baked weight 250g.

Note that I didn't roll to 60cm but 40cm as I don't have a wide oven. Achieving those dimensions and weight can be tricky in a domestic setting especially with sourdough.

French baguette specs.: ~250 grams of which ~200g is flour, 60cm length.

Previous rendition: https://www.thefreshloaf.com/comment/462452#comment-462452 with more or less the same approach: https://www.thefreshloaf.com/comment/462648#comment-462648

Process: 2 ½ days: Ferment poolish overnight. Mix the final dough next day. Cold bulk until the next day. Shape and proof.

Formulation:

My recipe has been inspired and guided by the teachings of Piergiorgio Giorilli - Pane con lievito madre con metodo poolisch

† If making this daily reserve and incorporate old dough in each batch at 5%.

* Flour for the main dough was a blend to approximate the ash level of T65. 380g Tipo 00 (W380) and 120g home sifted stoneground wholemeal at 85% extraction.

Begin by mixing the poolish:

Mixed poolish before moving to the wine fridge set at 17C.

Fermented Poolish mixed with water and malt extract (syrup).

Sifting the stoneground flour.

Mixing: Full dev. with passive rests: (planetary mixer) ~ 90 minutes.

Slow incorporation of flour into central water pool, once combined continue slow mix for 2 minutes. Rest for 20. 

Mix for 5 mins on min. speed. Rest for 20 mins.

Mix for 10 mins on min. speed. Rest for 10 minutes. 

Finish mix on speed 1 with salt until full development circa.10 minutes.

Fully developed and ready for a cold bulk ferment.

Scaled at 330-340 grams.

Initial placement on couche - They were further elongated later.

Stone baked - Cast Iron stone.

Some wonky mishaps - I'm not really set up for baguette baking. The thin cotton couche stuck a little (I will return to my linen couche next time) and I don't have a flipping board or anything wide enough transfer the proofed baguettes! 3rd Baguette (right) came out best once I got to grips with how to transfer the dough to the stone without ado! It was a learning curve!

Verdict: Crispy crust, soft and yielding crumb, wheaty flavour with a hint of sour and subtle sweetness. A great success with regard to taste. Room for improvement on aesthetics.