Baguette Au Levain - Bread Alone
I posted this recipe in alt.bread.recipes.
-==== REZKONV-Recipe - RezkonvSuite v1.2
Title: Baguette Au Levain - Bread Alone
Categories: Brot, USA
Yield: 6 Baguettes 14 " or 5 Baguettes à 280 g
510 grams Levain; starter 100 % hydration, 18 ounces
531 grams Water; 18 fluid ounces) *
684 grams - 827 g all-purpose flour; Weizenmehl Type 550,
-- 24 - 29 ounces
1 tablesp. (tablespoon) salt
============================ SOURCE ============================
Daniel Leader, Bread Alone, 1993
-- Edited *RK* 06/13/2004 by
-- Ulrike Westphal@Küchenlatein
Mix all ingredients an ferment 2 hours at room temperature (74 F -81
F recommended- Deflate and cut in 6 (5) pieces. Shape into balls on
a lightly floured board. Let rest for 30 minutes. Flatten with heel
of hand and shape into baguettes. Proof until doubled in volume (2
hours) and bake at 225 °C (450 F) with steam on a baking stone.
=====
I tried this recipe with German all-purpose flour Type 405 with 20 % germs
(protein 10.6 %) from soft wheat. I used only 1 1/3 cups* water for 24
ounces flour. The dough was a little sticky and very soft so it did the
proof and the baking in a baguette pan.
Hydration: ~60 %
Final dough weight: 1482 g = 52 ounces;
Baguettes weight: 1247 g (2x 251 g, 2x 237 g, 1x 271 g) = 43,8 oz
5 baguettes = each about 34 cm x 5 cm x 5 cm (13,4" x 2" x 2")
-==== REZKONV-Recipe - RezkonvSuite v1.2
Title: Baguette Au Levain - Bread Alone
Categories: Brot, USA
Yield: 6 Baguettes 14 " or 5 Baguettes à 280 g
510 grams Levain; starter 100 % hydration, 18 ounces
531 grams Water; 18 fluid ounces) *
684 grams - 827 g all-purpose flour; Weizenmehl Type 550,
-- 24 - 29 ounces
1 tablesp. (tablespoon) salt
============================ SOURCE ============================
Daniel Leader, Bread Alone, 1993
-- Edited *RK* 06/13/2004 by
-- Ulrike Westphal@Küchenlatein
Mix all ingredients an ferment 2 hours at room temperature (74 F -81
F recommended- Deflate and cut in 6 (5) pieces. Shape into balls on
a lightly floured board. Let rest for 30 minutes. Flatten with heel
of hand and shape into baguettes. Proof until doubled in volume (2
hours) and bake at 225 °C (450 F) with steam on a baking stone.
=====
I tried this recipe with German all-purpose flour Type 405 with 20 % germs
(protein 10.6 %) from soft wheat. I used only 1 1/3 cups* water for 24
ounces flour. The dough was a little sticky and very soft so it did the
proof and the baking in a baguette pan.
Hydration: ~60 %
Final dough weight: 1482 g = 52 ounces;
Baguettes weight: 1247 g (2x 251 g, 2x 237 g, 1x 271 g) = 43,8 oz
5 baguettes = each about 34 cm x 5 cm x 5 cm (13,4" x 2" x 2")
