Recipe from Chocolate & Zucchini
Half recipe (2 short baguettes) using 200g bread flour and 100g whole wheat flour.
It was in the fridge from about 6:30pm until 8am.
Baked on baguette pan with steam tray and pizza stone in the oven at 425°F for 30 minutes.
Next time I would let it ferment longer.
The main difference from last time is shaping the baguettes after the fridge fermentation. I think I should still let them rise a bit after shaping though.
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| all purpose flour | 14.29 | 50.00 | 100.00 | 50.00 | |
| bread flour | 57.14 | 200.00 | 200.00 | ||
| whole wheat flour | 28.57 | 100.00 | 100.00 | ||
| water | 71.43 | 250.00 | 100.00 | 50.00 | 200.00 |
| 100% hydration starter | 100.00 | ||||
| fine sea salt | 1.43 | 5.00 | 5.00 | ||
| TOTAL | 158.57 | 555.00 | |||