Скачать или смотреть Sourdough baguette recipe

Recipe for 2 baguettes 13 in(36 cm) long⬇️⬇️⬇️
✔️125g bread flour(45%)
✔️125g all purpose flour(45%)
✔️25 g spelt flour(10%)
✔️187g water(68%)+ 8g (3%) water, added along with salt
✔️55 g levain(20%)
✔️5.5 g salt(2%)
💡10 pm feed starter 1:10:10 ( 3 g starter: 30 g flour: 30 g water) temp 76-78F
💡7.30 am next day mix flour with water( autolyse 30 min)
💡8 am add starter( 55gr) to the dough( starter was on its peak, 9 hours 30 min old, mix (stand mixer on low speed for 1 min)
💡8.30 am add salt and 8 g of water if dough too thick, mix ( stand mixer on low speed for 1 min.)
💡9am nice stretch and fold
💡9.45 am, 10.30 am,11.15am 3 stretches and folds 45 min apart, after last folding leave dough untouched for 1 hour, temp 76-78F . Close container and put in the fridge for cold fermentation till next morning.( 12-14 hours)
💡8am next morning, remove dough from container, put on unfloured table, divide on 2 pieces, preshape. Leave uncovered for 30 min.
💡8.30am shape the baguettes, let them proof for 1 hour and 30 min.
💡10am place pizza stone on the middle rack , preheat Oven 500 F for 45 min . As soon as you put baguettes to the oven , lower temp till 475, bake with steam 10min , 450 F for 20 min without steam. Enjoy 🙌