April 19, 2020 - 2:52pm
Philippe Gosselin, Baguettes... By the Will Falzon Method.....
The long cold Autolyse.
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With the nice result of my last 65% hydration sourdough baguette bake. I was exploring an easy, yeasted, slightly higher hydration baguette formula to mess around with tomorrow. I came across this one, posted by dmsnyder. I quickly began the autolyse. Of course I made the obligatory changes to the dough weight and method, ala The Roadside Pie Kings preferences and idiosyncrasies. This is the finalized version of the formula, it incorporates my exact step by step procedure.
Link to dmsnyders original post [1]