Baguette with Sourdough and Pre-dough
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 d 4 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g wheat flour, 550
- 80 g water
- 10 g tossin, (wheat flour 550)
- 150 g wheat flour, 550
- 150 g spelled flour, 630
- 30 g rye flour, 1150
- 330 g water
- 3 g yeast
- 300 g wheat flour, 550
- 300 g spelled flour, 630
- 70 g rye flour, 1150
- 10 g yeast
- 22 g salt
- 15 g bakin malt
- 320 g water
Print Recipe
Pin Recipe Instructions
- Sourdough:
- Mix the first 3 ingredients and let ripen for 16 hours at room temperature.
- Pre-dough:
- Mix the ingredients 4-8 well and let ripen for 16 hours at room temperature.
- Main dough:
- Knead the sourdough, pre-dough and all other ingredients into a homogeneous dough (kneading time 10 - 15 minutes depending on the food processor). Then fold the dough twice (O, W, S, N) and place in a large bowl and place in the refrigerator (5 °) for 10-15 hours.
- Take it out of the fridge on the baking day and let it acclimate for 90 minutes. Then shape the baguette and place in floured tea towels (a linen cloth (couch) would be better) for 90-120 minutes to cook.
- Bake at 230 ° for about 20-23 minutes and steam well. After 10 minutes, open the oven door and let off the steam.
- The effort is a bit more with this recipe, but the taste is worth it.
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