Ingredients :
- poolish
- 100 grams plain flour
- 100 ml water
- 7 grams active dry yeast
- dough
- 300 grams plain flour
- 200 grams very strong white flour
- 12 grams salt
- 250 ml water
- 200 grams sourdough starter
Method :
- Mix together the poolish ingredients thoroughly. Cover and leave overnight
- Add the remaining ingredients to the poolish and mix well until a rough dough is formed
- Cover and leave to autolyse for 30 mins
- Knead well for 10-15 minutes. The flour in this bread is mostly not strong so gluten development is important.
- Cover and leave in the fridge overnight
- Remove risen dough from the fridge and admire
- Lightly dust your surface with flour and divide the dough into 4
- Roll each piece into a long sausage shape, tapering the ends as much as you can
- Place shaped dough in a baguette tin or on a floured cloth - folded so that the sides of each baguette are supported
- Cover and leave to prove at room temperature for 1.5 hours
- Preheat oven for 30-40 mins to 240C
- Score your dough- along the full length with a razor blade
- Throw a half cup of water into the hot oven
- Bake for
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