Baguette

Every few months I take my starter out of the fridge, scrape off the mold, refresh it a few times and start a sourdough loaf. I usually never make a soudough baguette because of the logistical problem of how to do the final proof.

The final proof of a sourdough loaf needs a lot of time (usually retarded in a fridge overnight). If I use the baguette pan for the final proof, the dough embeds itself into the perforations and won't release when it cooks.

This time I let the final proof go in the fridge on top of a piece of parchment on a sheet pan, loosely covered with plastic for 24 hours. Then, without warming to ambient temp., I floured the loaf and flipped it into my baguette pan and cooked it @ 425-deg-F (convection) with a steam shot. Awesome.

The recipe I used was starter (thick, 150 grams), water (150 grams), flour (unbleached and some fresh milled from wheat berries (using a coffee mill, ca 75 grams wheat berries, 150 grams regular unbleached white). I let it rise for 2 days in the fridge. Punched down/20 minute rest. Final proof as mentioned above.

Can't wait to cut in!