Sourdough baguette by R. Bertine

Category: Sourdough bread

Ingredients
Wheat flour	475g
Rye flour	25g
Water	360g
Ferment 50% moisture	150g
Fresh yeast	5g
Salt	10g

Cooking method

The baguettes were baked by the autolysis method. This method was developed in France by Professor R. Calvel. He found that if you mix water with flour and let the mixture sit for 20 minutes to 1 hour before adding the rest of the ingredients (if using sourdough), the dough will "weigh itself" and will be easier to work with later. In fact, gluten develops in the dough during this time.
In the evening I fed leaven... I did not take into account that Bertine had a ferment of 50 moisture and used her own 100% moisture (20 g of starter + 100 g of flour + 100 g of water). Do not forget about this: either overfeed the starter culture with 100 moisture content in 50% or reduce the water.
I have strong bread flour from St. Petersburg Predportovaya with protein 12.0
In the morning I kneaded dough
1. I mixed flour and water in a bucket of a bread machine (I took 350 g of water), closed it with a bag and left it for 30 minutes.
2. Added yeast and sourdough. Playful pens added 1 hour to the dough. l honey and 1 tsp maltose syrup. This is already a gag, Bertine does not have it, but it seems to me that the crust from this turns out better.
3. I switched on the bread maker to the "pizza" program and kneaded the dough. I put the salt in 2-3 minutes before the end. By the end, I almost had a bun, soft, sticky, but with well-developed gluten.
4. With hands smeared with olive oil. She took the dough out of the bucket of the bread machine and put it in a bowl greased with olive oil, covered it with a bag and left it to rise in the oven with the light on for 1 hour.
5. After an hour, put the dough on the table and use a scraper to fold the dough twice. The dough is very soft and sticky, it is not easy to work with it, but at this stage I tried not to use flour. I put the dough in a bowl and put it back in the oven for 1 hour.
6. For the third time, I nevertheless dusted the work surface with a little flour, laid out the dough, folded it and divided it into 5 parts, about 200 g each. Covered with a towel and left for another 15 minutes
7. I formed the baguettes, put two baguettes in a baguette mold and sent them to the oven with the light on for proofing. She put a glass of hot water next to them and covered it with a bag. The proofer was kept for 1 hour 30 minutes. until they doubled.
About 20 minutes before the end, I took out the baguettes from the oven and heated the oven to 230 grams. I sprinkled the baguettes with flour, cut them and put them in the hot oven.
8. Baked with steam for the first 10 minutes and another 10 minutes, reducing the temperature and turning on the convection.
Chilled on the wire rack.
I put the remaining three baguettes in the refrigerator for a long cold proofing, I'll see what they will be tomorrow.
Despite all the difficulties of working with batter and some of my errors, the baguettes turned out with a thin crispy crust and a magical lace crumb. Acid was not felt at all.
Here you can see how to shape the baguette

The dish is designed for

5 baguettes 200 g each

Cooking program:

Baking in the oven

National cuisine

French

Note

Baguettes are usually good fresh, freshly baked, said to be hot, hot. Or they should be frozen and served warm.
Sourdough dough usually preserves better, so I’ll try how my baguettes will feel, although there’s nothing left of the two right away .. Maybe I can save it from the refrigerator?