No matter how the performance of France will be during a Soccer World Cup (I wrote this recipe during the final phase of a tournament)- it was time for a unique baguette in my #brotokoll by Alex.
Not just a simple baguette – but a 36 hours retarded, naturally leavened whitebread-rocket, which inhaled the magic combination of sourdough and the power of wild yeastwater.
Moreover, we will see, whether the crunchy crust will cheer on the french team or more likely cause distraction in favor of opposing teams.
There is definitely a winner – guess who? Your palate!
With this in mind: ready, set, Baguette Attack! Happy baking!
TA (Hydration) 172 (72%)
Ingredients
- 505 g T65 (label rouge), french flour available at bongu.de
- 302 g Water
- 63 g Yeastwater active
- 11 g Salt
TA (Hydration) 172 (72%) Ingredients
| |
Instructions
Pre-dough (Poolish)
63g T65 (label rouge), french flour
63g Yeastwater
Mix all pre-dough ingredients. Depending on the power of your yeastwater, let it rise between 8 and 12 hours until the Poolish has doubled in size (put it into a high bin or container).
63g Yeastwater
Mix all pre-dough ingredients. Depending on the power of your yeastwater, let it rise between 8 and 12 hours until the Poolish has doubled in size (put it into a high bin or container).
Levain
38g T65 (label rouge), french flour
38g Water (lukewarm)
4g Starter
In order to refresh your levain, mix the ingredients, put the levain into a high bin or container, cover it and let it rest for approximately 8 hours (until it has at least doubled in size and the levain stands at it's peak!)
38g Water (lukewarm)
4g Starter
In order to refresh your levain, mix the ingredients, put the levain into a high bin or container, cover it and let it rest for approximately 8 hours (until it has at least doubled in size and the levain stands at it's peak!)
Autolyse
Poolish
Levain
404g T65 (label rouge), french flour
200g Water
Mix the flour with 200g of water, your Poolish and your Levain and let it rest well covered for 60 minutes (autolyse).
Levain
404g T65 (label rouge), french flour
200g Water
Mix the flour with 200g of water, your Poolish and your Levain and let it rest well covered for 60 minutes (autolyse).
Main dough
Autolyse
11 g Salt
64 g Water (cold)
Add salt to the autolyse-dough and knead your dough for 4 minutes with your mixing-machine (low level), until it releases from the bowl. Increase speed and add the indicated water stepwise (during that process lower your speed while adding water and increase once the water has been absorbed). After the last amount of water, knead for a total of 1-2 minutes at high speed, until the dough releases from the bowl, the dough develops gluten and you are able to perform a good dough-window-test.
11 g Salt
64 g Water (cold)
Add salt to the autolyse-dough and knead your dough for 4 minutes with your mixing-machine (low level), until it releases from the bowl. Increase speed and add the indicated water stepwise (during that process lower your speed while adding water and increase once the water has been absorbed). After the last amount of water, knead for a total of 1-2 minutes at high speed, until the dough releases from the bowl, the dough develops gluten and you are able to perform a good dough-window-test.
Bulk proof | Stretch & folds
Put the dough into a greased container. After 30/60/90 minutes perform a set of strech & folds. After the dough has doubled in size, retard it well covered for 36 hours in your fridge (4-5 degrees Celsius).
Preshape & Final shape
Before you start with dividing your dough, let it acclimate at room-temperature for 1 hour. Then release it gently from the container onto your working surface. Divide the dough into 3 elongated pieces (á 290 gramms). Now shape the dough pieces very gently into cylinders by rolling the dough pieces towards you. Do this in 3 rolling steps - after each rolling step, do a break and seal (not with too much pressure!) the dough with the bottom while pushing the dough forward (in order to push the air into the dough). After the last step, make sure that the cylinder is well sealed. Let the cylinders rest covered, sealed side down, with linen for 30 minutes. Now perform the final baguette shaping and let it proof for roughly 90 minutes (always check by poke test) with the sealed side up and very close to each other, on a well floured linen - but don't cover the baguettes.
Bake
Preheat your oven for 45-60 minutes at 250 degrees Celsius. Do the final cuts on the baguette with a razor blade and load them into the oven. Start steaming after 30 seconds. After 10 minutes open the oven and let the steam escape. Reduce the temperature to 220-230 degrees Celsius and bake your baguettes for another 10 minutes until they show your desired crust.
Recipe Notes
You want more variation with an enhanced taste? Just add fresh or dried herbs, olives or tomatoes to the Baguette Attack dough!
