Baguette with Freshly Milled Flour
INGREDIENTS BAKERS' %
Bread Flour 100%
Dry Yeast 0.3%
1. Combine fresh flour and water. Leave a small amount of water to combine with salt and yeast.
2. With your hands or a small scraper, mix together all ingredients until completely combined. Pinch dough together to mix any dry spots. Dough should be shaggy.
3. Dough temperature should be 72 -74°F.
4. Let dough rest for 20 minutes and then fold. Fold the dough 1-2 more times in 20-30 minute increments.
5. Ferment the dough for 2-3 hours.
6. After the dough is done fermenting, divide the dough into 12 oz or 350 g.
7. Shape dough into a loose log and let rest for 25-30 minutes.
8. Shape into baguettes or batard.
9. Let the shaped loaves proof for 45-60 minutes.
10. Score the dough and bake at 500°F on a stone. Add water to the oven for steam.
11. After 5 minutes lower the oven temperature to 450°F. Bake for an additional 15-20 minutes. For the last five minutes, bake with the oven door open.
WHOLE WHEAT STARTER CARE & TABLE LOAF RECIPE
TO KEEP STARTER ALIVE:
1. Feed 2x/day. Feeding means to combine the above components in the indicated percentages or weights. Simply take 10 g of starter from the most recent "new starter" or original starter from market (this is your "stiff WW starter").
2. Keep at room temperature - if kept in refrigerator, feed 2x/week to maintain
3. Three days prior to baking, start 2x/day feeding regimen.
1. WW Starter & Levain - DDT (85°F) for 12-16 hours at room temperature.
2. Incorporate all ingredients for 3 minutes on first speed in mixer.
3. Mix on second speed for 4 minutes or by hand slapping and folding technique for 8-10 minutes.
4. DDT-82°F summer/86°F winter & bulk 2-3 hours.
5. Fold at 30 minutes and 60 minutes if necessary.
6. Divide, pre-shape into light rounds for 30-40 minutes, then shape into baskets.
7. Refrigerate 10-18 hours.
8. Bake at 500°F for 20 minutes, then at 430°F for 25-35 minutes.
WHOLE WHEAT STARTER
Desired dough temperature (DDT) 78-86°F.
INGREDIENT BAKERS' % MASS (g)
WW Flour 100 100
Water 72 72
Stiff WW Starter 10 10
NEW STARTER 182% 182 g