Final Bakes of 2009 (Baguettes and Sourdough Miches)

 Tim's Best Baguettes of 2009

(Loosely based on Eric Kayser's Baguette Monge)

Makes approx 1100g of dough (3 baguettes)

Ingredients:

362g AP Flour (60%) - Hecker's Unbleached

212g Bread Flour (35%) - Gold Medal

18g WW Flour (3%) - Gold Medal

12g Rye Flour (2%) - Arrowhead Mills Organic

470g Cool Water (78%) - NYC Tap Water

12g Firm Sourdough Starter (2%) - About 60% hydration.

12g Kosher Salt (2%)

1.2g Active Dry Yeast (.02% /approx 1/4tsp)

Notes: My firm sourdough starter was started with Arrowhead Mills Organic Rye Flour, and King Arthur Organic Bread Flour.  I keep it in the fridge and feed it about once a week with 50g of bread or all-purpose flour and 30g of water.  It doubles in about 4-6 hours out of the fridge after refreshment...

Directions:

Day 1

8pm - Measure out all dry and wet ingredients.  In a large metal bowl add all dry ingredients and mix well with wooden spoon.  Create well in center and place the firm sourdough starter in center and add some water to dissolve sourdough starter.  Continue adding water and start mixing in the flour from the sides to create a batter.  When all the water is added, mix in all the remaining flour to create a scrappy dough.  Cover and let autolyse for 30 minutes.

8:45pm - Prepare a bowl with cool water for wetting hands for kneading.  Using damp hands work out any lumps before kneading.  Knead dough using French fold method in bowl  using wet hands.  Knead dough 4 times turning the bowl 90 degrees  following each knead.  Cover and let dough rest for 15 minutes.  Repeat 4 more times.

10:00pm - Place dough in lightly oiled plastic container and refrigerate for 16-24 hours at 40F.

Day 2

7:00pm - Take dough out of refrigerator.  Dough should have doubled and have lots of air pockets.  Divide into 3 pieces of approx 350g, preshape into boule and let bench rest for 15 minutes covered.

7:30pm - Shape into batard, and let rest covered for 15 minutes.

7:45pm - Place baking stone into oven in usual shelf position.  My stone is 14 x 16, and it is placed with the length of the stone going front to back...  Place steam pan in bottom of oven.  Preheat oven to 550F with convection.  Do final baguette shaping and stretch to 16", place on very lightly floured couche, cover and proof for 30-45 minutes or until they pass the poke test.  Also prepare a spray bottle with fresh water, and put on mist setting.

8:30pm - Transfer baguettes to peel, slash and load onto hot stone.  Spray sides of oven to create steam, place ¾ cup of water in steam pan, close oven, turn off convection, turn oven to 470F and bake for 10 minutes, rotate and bake for another 12 minutes or until internal temp reaches 210F and the crust is deep brown.  Cool for at least 45 minutes before eating...   This is the tough part...  Finished baguette weight should be around 250g each.