Same recipe as last week : practice and practice again !
Baguettes with stiff starter
I started baking bread to bake baguettes. First with yeast and for the last 5 years with sourdough starter.
For those I use a stiff starter .
I use a recipe from Claudio Perrando but he uses a pasta madre ( too complicated to maintain one but I like the result with just doing a couple feed at 45% or 50% hydration.
For 3 baguettes I use
510g flour (408g AP flour and 102g of Janie’s mill high gluten bread flour which is a t85 flour )
127g stiff starter
382 g water
12 g salt.
Mix flour, starter , 332 g of water in mixer and let rest 30 minutes
Add remaining water and salt and knead until full gluten development. I have a spiral mixer and I increase the speed little by little and go to max at the end. If no mixer I would use Rubaud method .
3 hours Bulk fermentation at 78f (25c) and dough in the fridge in bulk overnight
The day after divide in 3 and let it come back to about 18c or room temperature if it’s less . I waited 3 hours .
Preshape and rest 30 to 45 minutes
Shape and final proof 30 to 45 minutes . I could have pushed longer . Summer is going to help me.
Bakes with steam at 245c for 20 minutes . 5 minutes without steam
by valerieddr
8 Comments
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😻
Wow
Wow. Keep em coming. They’re always welcomed here 🫶🏼
Nice work!
Are you sure you’re not a Janie’s Mill salesperson? Just kidding, they look great again!
I started converting my starter to a stiff starter and also stopped refridgerating it. I haven’t got the Janie’s mill high gluten flour but I may try with King Arthur High Gluten flour.
these are stunning 😍
Dang nice! You should be proud!