Diario de mike_collier, 16 oct. 21

My baguette recipe:

Baguette Loaf August 2021
- Keep starter very active (add water and flour every 12 hours) 2 days prior to bake. (I use San Francisco starter and a good bread flour)
- Mix 7.1 oz primed starter at room temp (thick) + 5.3 oz sifted flour (king Arthur) + 5.3 oz water in large glass bowl
- Cover and Let starter rise 3 hr in glass bowl
- In mixer bowl 31 oz (1 lb 15 oz) flour + 14.1 oz starter + mix good then add 20 oz (1 lb 4 oz) water and quick mix by lifting and turning.
- Let rest 1 hr (in mixer bowl)
- Fold in 0.7 oz kosher salt in electric mixer. Add flour (1/2 cup expected) or water to get correct consistency (slightly sticking to bowl).
- Place in covered plastic container
- Rest 30 min and fold (6 times)
- Cover and refrigerate overnight
- Remove from refrigerator and let it get to room temperature (about 2 hours).
- Divide into 6 equal squares (11.3 oz) or 8 equal squares (8.5 oz)
- Fold/press/fold each square toward you and press seam to form short fat loaf
- Rest 30 min on covered, floured couche
- Roll to shape (1.5 inch diameter with pointed ends) on a lightly floured board and put in couche
- Cover and let rise 2.5 hr till about doubled size
- Roll onto preheated cornmeal dusted stone and slice top with horizontal shallow slice
- Put in 450 deg F preheated oven with water filled pan for 36 minutes
- Cool on rack.

Calories = Based on water content of 38%. 1/4 cup flour = 1.3 oz. = 110 calories = 85 calories/oz. Example - 1 oz cold french bread * 0.62 flour content * 85 calories/oz = 53 calories/oz (cold). For reference, 1 oz of sliced white bread = 75 calories.

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885 kcal

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