A great Baguette, fresh, with a quality artisanal cultured butter from Opus provisions.
25g Shipton Mill Rye flour
225g Wessex Mill strong white bread flour
50g Sour dough starter
1 hour autolyse
Add starter mix 5 mins, leave 10 minutes
Add salt mix 10 minutes
3 folds every 30 mins
Followed by 2 coil folds
Finish bulk fermentation, 2 hours
Pre shape then rest for 20 – 30 min
Final shape to a long roll
Prove for 2 hours
Slash the surface of your baguette
Bake 240c with 30% humidity for 10 minutes then 200c 0% humidity for 20 minutes on a preheated hot baking stone.