
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 | |
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.
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Great baguettes! I love the crumb!
Thanks sparkfan.
I was pretty pleased myself with the result. 67% hydration and full gluten development!
Beautiful baguettes, Michael!
Jay
Thanks Jay.
I think I'm quite getting into this baguette-ing malarky!
Gorgeous.
Cheers!