4 Baguettes 450g 80 Hydration Food

4 BAGUETTES 450G ( 80% HYDRATION)

Steps:

• Wednesday make a poolish. Warm the flour and water in a microwave. Mix all ingredients in a plastic bowl (allow room for activation) place in warm area 70 to 80 degrees until mixture is very frothy transfer poolish to stainless steel bowl (to assist retardation) and refrigerate overnight.
• Thursday Transfer poolish to a plastic bowl add warm water, yeast,warm flour, mix then allow to rest twenty minutes, pour on to work surface and using a dough scraper french knead for 10 to 15 minutes or until the dough starts to come together and you see the gluten developing. Rest for twenty minutes, now add salt and continue to french knead for a further 10 minutes place in a fermentation box and leave for 1 hour pour out on to work surface and french knead 10 minutes. place in fermentation box and leave 1 hour remove, french knead 10 minutes until the dough loses its stickiness. shape into 4 baguettes and place in metal baguette pans and place in fridge.
• Friday remove from fridge and place in warm area 70 to 80 degrees. At the same time switch on oven highest heat placing lava rocks in a roasting pan put wet flannels on to make steam using a fan heater on cool, gently dry the tops to ensure good slashing surface bake two baguettes at a time first 5 minutes at highest heat 10 minutes at 190 turn baguettes and bake further 10 minutes at highest heat.

WHOLE GRAIN SOURDOUGH BAGUETTES

Steps:

• Levain/Starter
• Prepare your 115g of starter by mixing 25g starter with 45g water and 45g flour. This is approximately a 1:2:2 starter preparation, but other builds are fine too. Mark your jar with a rubberband and let it sit overnight or until at least doubled.
• Saltolyse
• Mix the flour, water, and salt together in a bowl. Cover and let sit about 1 hour.
• Fermentation and Gluten Development
• Add the ripe starter to the dough, stretching, folding, and gently squishing the starter into the dough.
• Cover and let the dough rest for about a half hour. Then do two rounds of coil folding or dough rolling, one lamination, and one final round of coil folding. Separate each of the four rounds of gluten development with a 20-30 minute covered rest. Here are videos showing how to coil, roll, and laminate dough.
• When the dough has expanded by about 65%, end the bulk fermentation. For the ambient temperature in my kitchen, this was five hours after adding the starter to the dough. Alternately, you can stop the bulk fermentation a smidge sooner and refrigerate the dough overnight to deepen the flavors before moving on to the next steps.
• Preshape
• Scrape the dough out onto a lightly floured counter and divide it into four pieces, about 225g each.
• Roll the pieces into four balls and cover them with a large bowl or slightly damp towel.
• Let the dough rest for 20-30 minutes.
• Shaping
• Prepare a linen couche or a couple of tea towels by rubbing flour into them and making four channels for the baguettes to lie in.
• Lightly flour your counter and flip a dough ball onto the flour. Shape your dough into four demi baguettes. You can watch a video of this technique here or follow these instructions: Stretch the dough into a small square. Fold down about an inch of the top of the square, pat the seam down, then stretch out and fold in the sides by in about an inch. Repeat until you have a tube, then roll and pinch the two edges of the tube.
• Transfer the baguettes to the channels in the couche, laying them seam-side up, and cover with the sides of the couche or a tea towel.
• Final Proof and Oven Prep
• Let the dough proof at room temperature for 30 minutes, while you prep your oven.
• Put a stone, steel, or baking sheet on your oven's middle shelf, and put an aluminum pan with a pinhole poked into it on the oven shelf under the stone or steel. This creates a drip system for steam. When making the pinhole, test over your sink that water drips through it about 1-2 drops a second.
• Preheat your oven set-up to 500°F for 30 minutes.
• Baking
• When the final proof and oven preheat are complete, flip the baguettes onto parchment paper (two per parchment works well).
• Score the baguettes 2-3 times on the diagonal as shown in this video.
• Boil a cup of water (a glass pyrex in the microwave works well).
• Using a peel or upside down baking sheet, slide the parchment sheets onto your hot stone. Immediately pour the cup of boiling water onto the aluminum tray below and close the oven door to trap the steam.
• Bake for 15 minutes (rotate 10 minutes in for even browning if needed).
• Turn off the oven, prop open the door with a wooden spoon, and leave the baguettes inside for an additional 10 minutes.
• Baguettes stale relatively quickly, so if not eaten in a day, wrap them to keep them from hardening and toast them before eating to re-crisp the crust.