According to Reinhart's first hand knowledge, dmSnyder's interpretation, and modifications.
The Will Falzon method.
Total formula
Flour - 500g
Water- 355g
Salt - 9g
IDY - 5g
The Autolysis (Refrigerated overnight 8 hrs.)
300g King Arthur Sir Lancelot ( high gluten 14%)
100g All purpose flour (11.5%)
50g Sprouted Whole wheat
50g Dark Rye
325g Water (Ice Cold)
The Final Dough
All - The autolysis dough
30g - Water
9g Salt
5g IDY
The procedure
Preheat the oven to 475° F one hour prior to bake off.
Incorporate the Final Dough ingredients until a cohesive elastic dough is achieved. Full gluten development is not necessary. Bulk ferment at room temperature (72°F) until the dough doubles in volume. This can take up to six hours according to Reinhart. On a well floured work surface, divide the dough into two equal pieces. Rest covered on the bench top for ten minutes. Dust the dough liberally, preshape each dough ball into football shape. Rest for ten minutes. Gently stretch the football s to approximately 14" use well floured hands and as much bench flour as is needed. Place the shaped baguettes into the baking pan. Score and bake immediately with heavy steam. After 15 minutes, purge the steam from the oven an bake until the desired shade of brown is achieved. Approximately 15 more minutes.
11:00 PM mountain standard time, autolysis begins.
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