Baguette Au Levain – Bread Alone

YIELD: 6 Baguettes 14 ” or 5 Baguettes à 280 g

Baguette au levain, Baguette mit Weizensauerteig

INGREDIENTS:

• 10 grams Levain; starter 100 % hydration, 18 ounces
• 531 grams Water; 18 fluid ounces) *
• 684 grams – 827 g all-purpose flour; Weizenmehl Type 550, 24 – 29 ounces
• 1 tablesp. (tablespoon) salt

INSTRUCTIONS

1. Mix all ingredients an ferment 2 hours at room temperature (74 F -81 F recommended- Deflate and cut in 6 (5) pieces. Shape into balls on a lightly floured board. Let rest for 30 minutes. Flatten with heel of hand and shape into baguettes. Proof until doubled in volume (2 hours) and bake at 225 °C (450 F) with steam on a baking stone.

I tried this recipe with German all-purpose flour Type 405 with 20 % germs
(protein 10.6 %) from soft wheat. I used only 1 1/3 cups* water for 24
ounces flour. The dough was a little sticky and very soft so it did the
proof and the baking in a baguette pan.

Hydration: ~60 %
Final dough weight: 1482 g = 52 ounces;
Baguettes weight: 1247 g (2x 251 g, 2x 237 g, 1x 271 g) = 43,8 oz
5 baguettes = each about 34 cm x 5 cm x 5 cm (13,4″ x 2″ x 2″)

total time: 10 – 12 hours
preparation time: 8 – 10 hours
baking time: 30 minutes