Retarded Baguettes

Name: Retarded Baguettes
Total time: 59940 s
Yield: 10 servings
Cuisine: American
Ingredients: 100 grams plain flour; 100 ml water; 7 grams active dry yeast; 300 grams plain flour; 200 grams very strong white flour; 12 grams salt; 250 ml water; 200 grams sourdough starter

Martin @cook_3599692

Croydon, United Kingdom

Retarded Baguettes

Martin @cook_3599692

Croydon, United Kingdom

Saved

Ingredients

16 hours 39 mins

10 servings

poolish
100 gramsplain flour
100 mlwater
7 gramsactive dry yeast
dough
300 gramsplain flour
200 gramsvery strong white flour
12 gramssalt
250 mlwater
200 gramssourdough starter

Saved

Steps

16 hours 39 mins

1

Mix together the poolish ingredients thoroughly. Cover and leave overnight
2

Add the remaining ingredients to the poolish and mix well until a rough dough is formed
3

Cover and leave to autolyse for 30 mins
4

Knead well for 10-15 minutes. The flour in this bread is mostly not strong so gluten development is important.
5

Cover and leave in the fridge overnight
6

Remove risen dough from the fridge and admire
7

Lightly dust your surface with flour and divide the dough into 4
8

Roll each piece into a long sausage shape, tapering the ends as much as you can
9

Place shaped dough in a baguette tin or on a floured cloth - folded so that the sides of each baguette are supported
10

Cover and leave to prove at room temperature for 1.5 hours
11

Preheat oven for 30-40 mins to 240C
12

Score your dough- along the full length with a razor blade
13

Throw a half cup of water into the hot oven
14

Bake for