36 hour sourdough baguette

36 hour sourdough baguette

Category: Sourdough bread

Ingredients
Wheat sourdough 100% moisture refreshed	150 g
Wheat flour	425 g
Ice water	300 g
Salt	10 g

Cooking method

• 
• This is an experimental baguette that incorporates Anis long cold autolysis (12 hours), Gosselin long cold fermentation (24 hours) and a sourdough starter with a little rye flour. The sourdough was originally based on live pineapple juice. Despite the fact that the process lasts at least 40 hours from start to finish, nevertheless, very little time is spent on real work. The only difficulty is to shape the baguette. And, of course, it is advisable to select the correct flour with a sufficiently high gluten content, then the holes will be larger. This time I used the most common flour - Makfa.
• - Mix flour and water, cover and refrigerate for 12 hours.
• - Add refreshed sourdough and salt to the dough and mix well.
• Please note that the sourdough has two roles here: it helps to raise the bread, and with it additional liquid is introduced as a 2nd moisturizing, like in Anise.
• - Let rise at room temperature for 2-3 hours, until the dough has grown by about 1/3 of its volume, and put it in the refrigerator under the plastic wrap.
• - After 24 hours, take out the dough. If it came up less than half, give it more time to rise at room temperature. But not too long, as the over-set dough will be difficult to form.
• - Next, put the dough on a table dusted with flour, divide it into two parts, fold it once with a spatula and let it stand for 15 minutes. We fold it two more times with a small proofing.
• Then we stretch the dough into a square and shape the baguettes, wrapping them like a loaf using a spatula on floured paper or a baking mat and transfer them to a well-oiled and floured baguette holder. I transferred it right away with a rug.
• - Proof for 40-50 minutes and bake with steam at 230 for 5 minutes, then lower the temperature to 180 C and until tender.
• 
• 
• 
• I warn you right away that it will be very difficult to form a baguette when using light flour. I barely did it. I will repeat this experiment with better quality flour! Hope to get bigger holes.

Note

If the baguette cannot be formed, then simply bake a ciabatta.
What is the benefit? And the fact that the baguette is sourdough, and really minimal time is spent on it, when the dough is at work, which we can use more productively or spend it on loved ones, spiritual development, education or just relaxation with our family! After all, the concept of benefit is relative, isn't it?

Wow, what a long process - 40 hours! How much patience does it take. Great baguette Now would be those two for breakfast.

[anel]

anel, yes, the process is long, but there are few body movements! It’s a pity that I can’t give it live!

[Anise]

Olya, wonderful baguettes! I want to immediately ask and advise

Questions:
1. do you use a self-grown leaven or a purchased one (if purchased, then which one?) I have been fighting with the leaven under the strict guidance of Tumanchik for a week, not yet very much.
2. do not knead anything? Just stir until the flour is moistened?
3.If I understand correctly, does the dough turn out to be thin and very sticky?

Now advice, I used to buy "Nordic" for crazy money, and then Anechka Anise, God grant her health, taught me how to save money. Now I buy a regular Macfa and add a bag of ascorbic acid (sold in pharmacies) when mixing. The result is always flawless

PS: as I saw your bubbles during fermentation, I lost sleep and peace

We liked the baguettes! Such perforated as 3D, you look at the cut, and the holes tighten inward! I'm also interested in sourdough.

[Kara]

and if you bake such a loaf in a bread maker - will it be baked?

Kara, and a packet of ascorbic acid is how many grams?

[SonyaIvanova]

SonyaIvanova, will not work, this recipe for a baguette, well, it seems to me so. Although trying is not torture. the dough must then be skimmed a couple of times.

[Rada-dms]

Rada-dms, but you can somehow adapt the bubble dough for a whole bun? I don't have an oven, I can't bake baguettes.

[Kara]

Kara, somehow I didn't see the questions, Irish, I'm sorry, please!
On my own sourdough, this one on pineapple juice and wheat, then I then add some rye flour or whole grain. About limonkuiznayu, sometimes add a pinch to the dough. I don’t know the dose, I must read it.

[SonyaIvanova]

SonyaIvanova, Find a good recipe for a classic ciabatta, the dough is thin, fold a couple of times without kneading, let it stand right in the oven and bake! Or you can try to warm up the bread maker and throw the blank there.