Baguette Francese con LM

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cut baguette

 

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:

Poolish con LM - 14hrs @17C (16-18C)  
  (g)
Flour -   Tipo 00, W380 100
Water 105
Salt 0.5
LM 16.66
   
   
Final dough - 16hrs @2C, then approx. 4hrs @25C (approx. 50% vol. increase)  
  (g)
Flour* 500
Water 300
Poolish (as above) 222
Malt Extract (Syrup) 10
Salt 11
Old dough (if available)† 25
   
  1043

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.