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Bread flour
2302g
5# 1.2oz
89.9
Medium rye or whole rye
257g
9.1oz
10.1
Water 88-90ºF
1919g
4# 3.7oz
75
(if starter is stored in the fridge)
Salt
58g
2.3 oz
2.2
Instant yeast
3.5g
.12 oz
.1
White stiff starter, 60% hydrated
1461g
3# 3.5oz
57.1
Rosemary, fresh chopped
(optional)
40g
1.4 oz
1.3
Ingredients
Total dough weight:
6000g (10 units at 600g)
Metric
Pounds
%
1.
4.
7.
5.
8.
6.
9.
2.
3.
1. Mix all of the above ingredients on a spiral mixer on first
speed for 4 minutes.
2. Mix on second speed for 1 minute to a medium gluten
development.
3. Bulk ferment for 45 minutes then give one stretch and
fold.
4. Bulk ferment for additional 45 minutes.
5. Divide into 600g increments and work like a baguette as
a pre-shape, let rest for 20-30 minutes.
6. Rework into a very long baguette (about 30-36” long)
and roll into opposite directions creating an “S”.
Place on a couche that has been floured with bread flour
seam side up.
7. Proof for 60 to 75 minutes.
8. Bake at 450-470º F with steam for 30-35 minutes.
9. Open the door with 5 minutes to go to build a crust.
1. For flour, try to use red all winter
wheat with a protein content of
11.7%
2. After the dough has been mixed to
a medium window development
or mixed on the short mixing
method, organize the dough in an
oiled tub so that no crust can form
and take a temperature reading.
Ideal dough temperature should
be between 75-78 ° F
3. After 45 minutes of bulk
fermentation, give the dough a
stretch and fold.
4. A stretch and fold balances out the
dough temperature, strengthens
the gluten-forming proteins and
expels the old CO2 so that new
carbon dioxide can form.
5. After the bulk fermentation, divide
the dough into even rectangular
pieces at 600g each.
6. Begin to pre-shape into a log like
shape and allow to rest for 20-30
minutes on a dusted proofing
board in a protective environment
so that no crust can form.
7. Shape the dough into even logs
(about 36” long) with nicely
tapered ends. If the dough is
fighting the process, do not
hesitate to start the next one
and allow the other to rest for a
moment.
8. Take the baguette-like shape and
roll in opposite directions towards
each other, creating an “S” like
shape. Place upside down on a
floured couche and allow to proof.
9. Take the proofed loaf and invert
onto a loader and bake in a deck
oven as described in the formula.