Serves 8
Directions
- 1Mix water(1) and all the flour for the autolyse.
- 2Rest for 1–2 hours.
- 3Add the sourdough starter and yeast.
- 4Mix until fully incorporated (about 6 minutes on speed 2 of a stand mixer).
- 5Add the salt and half of water(2), mix another 4 minutes on speed 2.
- 6Increase the mixer speed to 4, add the remaining water(2), and mix for another 4 minutes.
- 7Transfer the dough to a container lightly greased with olive oil.
- 8Let it ferment for 3.5–4 hours at about 25°C (77°F).
- 9Perform two coil folds during this time - the first after 1.5 hour of fermentation, and the second right before placing the dough in the fridge.
- 10Place the dough in the refrigerator overnight.
- 11Remove the dough from the fridge and let it rest at room temperature for 1 hour.
- 12Turn the dough onto a lightly floured work surface and divide it into 4 or 8 pieces (for mini baguettes).
- 13Gently pre-shape the dough.
- 14Cover with a towel and let rest for 15–20 minutes.
- 15Shape the baguettes, creating light surface tension.
- 16Place the baguettes seam side up on a floured couche (you can use a tea towel like I do), creating folds of fabric between each baguette.
- 17Cover and let proof for 1 hour.
- 18Meanwhile, preheat the oven to 250°C (482°F) and place a tray with stones at the bottom of the oven to create steam during baking.
- 19Using a board, transfer the baguettes from the cloth onto parchment paper.
- 20Score each baguette with vertical cuts.
- 21Place the baguettes in the oven and carefully pour 1 cup of boiling water into the tray at the bottom to create steam.
- 22Quickly close the oven and bake with steam for 10 minutes using top-and-bottom heat or bottom heat only (no convection).
- 23Slightly open the oven door to release the steam, reduce the temperature to 200°C (392°F).
- 24Bake for another 10 minutes until golden brown.
- 25Cool completely and enjoy.
Ingredients
- 350 g all-purpose flour
- 260 g strong bread flour
- 90 g whole wheat flour
- 430 g water (1)
- 60 g water (2)
- 1 g fresh yeast (about pea-sized)
- 70 g sourdough starter
- 14 g salt
- olive oil
- 1 cup boiling water
Equipment
stand mixercontainerrefrigeratortowelcouchetea toweloventray with stonesboardparchment paper
Tips
- At the end of mixing, the dough should be elastic, smooth, and able to pass the windowpane test.
- By the end of bulk fermentation, the dough should look slightly puffy, with air bubbles around the edges, and about a 30–40% rise.
- If you love a really crispy crust, make 8 small baguettes.
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