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Baguette

A great Baguette, fresh, with a quality artisanal cultured butter from Opus provisions.

Baguette

  • 25g Shipton Mill Rye flour

  • 225g Wessex Mill strong white bread flour

  • 160g Water

  • 50g Sour dough starter

  • 5.7g Salt

Ingredients

Method

  1. 1 hour autolyse

  2. Add starter mix 5 mins, leave 10 minutes

  3. Add salt mix 10 minutes

  4. 3 folds every 30 mins

  5. Followed by 2 coil folds

  6. Finish bulk fermentation, 2 hours

  7. Pre shape then rest for 20 – 30 min

  8. Final shape to a long roll

  9. Prove for 2 hours

  10. Slash the surface of your baguette

  11. Bake 240c with 30% humidity for 10 minutes then 200c 0% humidity for 20 minutes on a preheated hot baking stone.

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