Baguettes from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 24, 2011

    Baguettes 128 400g leaven, 500g water 74-76F, 400g poolish, 650g ap flour, 350g bread flour, 24g salt Poolish: 200g ap flour, 200g water, 3 g active dry yeast Leaven: 1 T starter, 220g ea ap flour and water 60F Make poolish, stand 3-4 hrs room temp or overnight in refrig. Make leaven, stand overnight. Dough: mix 400g leaven, poolish, dough except salt. Mix, rest 25-40 min Bulk ferment, turn every 25 min, add salt after 1st turn. Divide dough into 2-3 pieces, preshape baguettes, rest 30 min, shape, rise 2 1/2 to 3 hours, slash, dust with rice flour, bake at 500, saturate oven with steam, bake 25-30 min total

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