Old world baguette redux from Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leader and Lauren Chattman

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Notes about this recipe

  • twoyolks on April 11, 2020

    One of the best baguettes I've made. It gets a good balance between the crumb and the crust while achieving a great flavor. I've had to modify the recipe a bit to get consistent results with my sourdough starter. I do stretch-and-folds at the 30 minute and 1 hour mark during the bulk fermentation. I let the bulk fermentation go for 4 hours. Once I shape the dough, I let it rise at room temperature for 2 hours before retarding in the refrigerator.

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