500g wheat flour type 00 (here you can easily use 5-15% wholemeal flour, eg spelled for more elastic)
150g wheat sourdough (peak)
Total hydration 65.2%
Note that the hydration is relatively low, this is so we can better handle the dough and make it keep its shape. The recipe here is very similar to a pizza dough.
Course of action
1. Dissolve the sourdough in the water and add the rest of the ingredients.
2. Stir the ingredients together without starting to knead it a lot. Let it rest for 30 minutes,
After the rest, knead the dough smooth and pliable. (Because hydration is so low, you must be aware that you can very easily knead your dough too hot and over-knead it on a mixer.) Put the dough in a clean bowl and let it rise for 2-4 hours without folding. Note that it is the temperature and the weather that control how fast the rising time takes place. The dough should be raised 30-50% in volume.
4. Sprinkle flour on your table and now turn the dough out. Divide the dough into 2 if you need to make baguettes, or 4 if you want to make small demi-baguettes as they are called. The procedure is the same and they fit better in a home household oven.
5. Stretch the dough lightly and make it into a square, then fold it like an oblong envelope and lay it down against the table side so that you have a smooth surface. Repeat with the other pieces of dough. Now the dough should rest until it relaxes and is no longer tense. Let it rest for 30 minutes.
6. Now it's time to shape into baguettes. Take your dough cutter and turn the dough over so you have the opening up. Fold one long side 2/3 over, a little at a time and gently press the dough together in the meantime. Carefully turn the dough half a turn and do the same all the way over to the opposite side. Finally, roll the dough from the middle and out towards the ends so that it becomes a sausage. Gently and firmly press the hand as you reach the ends. Place the dough on a baking sheet lined with parchment paper. One can also sprinkle a tea towel with rice flour and roll it up around the sides of the dough, together functioning as a leavening basket. It can help the baguette dough to keep its shape. Let the dough rise for 1-2 hours and preheat your oven with baking steel at 260 degrees 1 hour before baking.
7. Cut the loaves at a 45 degree angle with your scraper knife across all the way down the dough. Put the dough in the oven on top of the baking sheet and pour some water into a tray at the bottom of the oven to create steam so that the dough can expand. Baguettes are baked for 15 minutes with steam and then the steam is turned off and they get 15-20 more until they are dark and golden in color. Both under / above or hot air work for this type of bread.
Recipe and inspiration from Rebekka Brokman