Baguette Recipe with Sourdough Starter Baguette de Tradition Francaise

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http://youtube.com/watch?v=S0OltNz1cfg

This is a baguette recipe with sourdough starter. A Baguette de Tradition Francaise or French Traditional Baguette is made from flour,water, salt and yeast (and/or sourdough). I attended a masterclass by Ian Lowe of Apiece bakery in Tasmania, Australia right before the pandemic hit. • 0:00 How to make a baguette • 0:36 Mix levain • 2:19 Mix dough • 4:39 Stretch and Fold • 5:15 Divide • 6:00 Preshape • 6:45 Final shaping • 7:44 Preheat oven and setup • 7:55 Transferring baguette • 8:09 Scoring • 8:33 How to steam oven • 10:25 Cutting • 10:46 Crumb shot • Levain build: • 100g T55 Flour • 60g Water • 20g Mature white starter (100% hydration) • Final Dough Temperature (FDT): 22 – 28C • Mix and ferment for 10 – 14 hours at 24 – 28C • Final dough: • 500g T55 Flour • 165g Levain • 305 – 315g Water • 3g Malt • 9g Salt • 1g Instant Yeast (optional) • FDT: 24 – 28C • Note about dough temperature: • It is very important to get a final dough temperature of 24 – 28C every time after mixing for a consistent result. To do this, you can control the temperature of your water. If your room temp is warm, use cold water to mix and vice versa • Steps: • 1. Pour 305g water into mixing bowl • 2. Dissolve salt in water • 3. Add flour and malt • 4. Add starter and instant yeast (if desired) • 5. Mix until flour is completely hydrated. Add remaining 10g if needed otherwise omit. • 6. Cover with cloth and set timer for 45 mins • 7. Stretch and fold. Wait 45 mins • 8. Stretch and fold. Wait 1 hour (Total bulk 2.5 hours) • 9. Divide into 3 . Lightly shape into round. Wait 30 mins • 10. Final shape baguettes • 11. Dust couche with rice flour, place baguette and proof for 2 hours • 12. Preheat oven at max temp 275C with baking steel and cast iron dutch oven underneath for 1 hour • 13. Line your peel with parchment paper • 14. Transfer proofed baguette to peel • 15. Score with a sharp lame • 16. Off oven • 17. Slide baguettes onto baking steel and pour hot water into dutch oven and close oven door • (Note: Be careful as steam is hot, wear good silicone gloves. The reason I turn off my oven is because my oven fan tends to blow out the steam. If your oven does not have a fan you can leave the oven on at 230C) • 18. Set timer for 7 mins • 19. After 7 mins, turn oven back on and set temperature at 230C (convection mode) • 20. Bake for another 13 to 15 mins until desired colour • 21. Halfway , open the door a bit to vent the steam and remove the parchment paper • 22. Let cool on rack before slicing • Acknowledgement: • Thanks to Ian Lowe ( / ) • for permission to use the recipe. • Thanks for Mari ( / ) for the oven steam trick.

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