Baguettes, Sourdough
Category: Bread
Prep time : 15 min
Cook time : 25 min
Total time : 2 days
Makes: 5 loaves
Scale recipe by: ×
Liquid Levain:
126g all purpose flour
126g water
28g sourdough starter
Dough:
630g flour
84g whole wheat flour
487g water
17g salt
2g instant yeast (optional)
Mix liquid levain 12-15 hours ahead of time.
Mix dough.
Bulk ferment 3-3.5 hours, fold 3 times for first 30 min intervals.
Divide into 300g loaves. Shape into cylinders and rest for 20 minutes. Shape and proof 45-60 minuets.
Bake 480 with steam.
Mix dough.
Bulk ferment 3-3.5 hours, fold 3 times for first 30 min intervals.
Divide into 300g loaves. Shape into cylinders and rest for 20 minutes. Shape and proof 45-60 minuets.
Bake 480 with steam.
Pro recipes
One recipes calls for 450g loaves, another for 300g.
8.5min x 2 for 300g
One recipes calls for 450g loaves, another for 300g.
8.5min x 2 for 300g
King Arthur
Submitted by Darren on 2021-07-29