Bánh Mì Bột Chua Thơm Ngon Không Mua Men - Vietnamese Sourdough Baguette Breads

Công Thức - Recipe
Nguyên Liệu - Ingredients:
1/ Polish - Bột cái
Bột chua - 100g sourdough starter
Nước uống - 150g distilled water
Bột làm bánh mì - 150 g bread flour 12.7 %

2/
Bột cái - polish
Bột bánh mì - 350g bread flour 12.7%
Nước uống - 150g distilled water
Muối biển - 8g sea salt

Dụng cụ - Utensils:
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Khuôn Lưới 4 ngăn - Perforated Baguette Pan: https://amzn.to/2LDc74s
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Pizza stone and peel set: https://amzn.to/3e5N2LH
Cast iron dutch oven 2 quart: https://amzn.to/3aRWUXv
Bình xit nước - Spray Bottle: https://amzn.to/2Vuua4a
Dao cắt bột - Scraper & Chopper: https://amzn.to/2Hdkkef
Men nổi - Active Dry Yeast: https://amzn.to/3b2hKnV
Lưỡi lam - Razor blades: https://amzn.to/3288jPf
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Wide Turner Spatula: https://amzn.to/2pJJ6Mt
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Dough slasher - Dao rạch bột: https://amzn.to/2xJn5kX
Extra-Large Silicone Pastry Mat with Measurements: https://amzn.to/2KRfZyd
KitchenAid KC437OHAQA Classic Spatula Set, Set of 2, Aqua set: https://amzn.to/3cZOqyN

Direction notes:
1/ Mix all polish ingredients in a glass container: Flours, sourdough starter, water, mix until well combined. Cover, rest overnight on the counter
2/Mix polish, flour, water, salt to combine, hand knead until smooth, elastic
3/Let the dough rise in IP yogurt, Less for 4 hours total, stretch and fold every hour.
4/ Stretch and fold. Pre-shape the dough. Cover and rest for 45'
5/Shape. Place the loaves onto the baguette pan, seal side down. Cover and rest for 3 hrs 10 minutes . Do finger test, indentation spring back very slowly.
6/ Preheat the oven to 450°F. Place rack at lower middle position of the oven
7/ When the oven's heat reaches to 400°F, split the bread and spray water
8/ Spray water and bake 7', 450F then spray water and bake 17', 450F or until golden brown.