1. make a poolish Put 480g flour and 480g springwater and one tablespoon of sourdough starter yeast put in a plastic bowl cover with cling film and place in airing cupboard or other warm area, until the mixture is well fermented(very frothy)could take several hours. Transfer frothy mix into a a cold stainless steel bowl to retard the yeast action and place in fridge until late Thursday evening Remove from fridge put mix into a large plastic bowl cover and leave safe until friday morning. 2. Final Dough Friday Add spring water/malt instant yeast to poolish, then 665g flour(no salt)Mix then rest for twenty minutes. Pour out onto work surface. Now for the french kneading(throw and slap method) you will need a plastic dough scraper to help, work the mix for at least 10 minutes when the dough begins to come together and you see the gluten developing. You can rest the dough for twenty minutes, and have a rest yourself Now add your salt and continue kneading for another ten to fifteen minutes. Put dough into two large bowls to make 2 baguetes each 250g and 1 large 350g place in airing cupboard for two hours. Tip dough onto work surface divide and shape into baguettes proof for one hour in metal baguette tins(to assist slashing I sprinkle rice flour over top which will give you the desired surface for slicing I use a razor blade) in warm area I use hot water bottles. Cook four small baguettes 26 minutes ( first 5 at 250) remainder 190 turn once Place on wire racks to cool. The larger two I would suggest a total of thirty to thirty five minutes. Good baking. ---------------------------------------------------------------------------
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