Classic (Skinny) Baguette Formula

I only call this classic baguette a skinny baguette because in my other course, "Bake Real Artisan Sourdough Bread like a Professional," I made some "Chubby Baguettes," which weighed more than a classic baguette. The dough for classic baguettes weighs around 250 grams, which is what these weigh.

I started mixing the dough in the late afternoon.

Formula: Makes 1071 grams of dough @ 71% hydration for four classic skinny baguettes.

In a dough trough add together:

 320 grams water  240 grams sourdough starter @ 100% hydration  500 grams all purpose flour (or mix 50/50 bread flour and AP flour)  Optional - 1 teaspoon diastatic malt powder

Mix together and let the dough autolyse (rest) for two hours at room temperature (around 68-70F/20- 21C) without folding. Then add:

 11 grams sea salt

1. Mix and fold the salt into the dough and then allow to ferment, covered at room temperature (dough temperature is around 68-70F/20-21C). 2. Fold four more times 30 minutes apart (two hours of bulk fermenting). 3. Refrigerate, covered overnight. 4. Take dough out and start pre-heating your oven. 5. Preheat oven and oven stone to 500F/260C 6. Divide dough into four pieces (they should be slightly over 250 grams each). 7. Preshape all four loaves. 8. Put two of the loaves back into the refrigerator and let the other two bench rest for 20 minutes. 9. Final shape the first two loaves and put them in a floured couche or a floured tea towel. 10. After 20 minutes, final shape the last two loaves and put them in the floured couche. 11. Five minutes before baking, place your roasting pan lid into the oven to preheat. 12. The first two loaves should be ready to bake. 13. Turn out your loaves, score and place onto hot stone, spray with water and cover with roasting pan lid (I used a parchment paper to transfer them). 14. Then turn your oven down to 450F/232C and let bake for 10 minutes. 15. After 10 minutes, use thick kitchen mitts to take off the lid, but be careful as the steam is very hot! 16. Bake for another 15 minutes or until the loaf has a nice dark color. 17. Take your bread out and cool on a cooling grate. 18. Put your roasting pan lid back into the oven and turn the oven back up to 500F/260C to preheat for the next loaf. 19. Allow the oven to preheat again for at least 10 minutes. 20. Then repeat from #13 for the next two baguettes.

Check my Udemy profile to see other courses I am teaching.