Yield: Three 12- to 14-inch-long baguettes
TOTAL FORMULA
PREFERMENTED FLOUR: 20%
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 320 | 2⅔ cups | 85% |
| Whole wheat flour | 56 | scant ½ cup | 15% |
| Water | 274 | 1 cup + 3 tablespoons | 73% |
| Salt, fine | 8 | scant 1½ teaspoons | 2% |
| Yeast, dry instant | 2 | ¾ teaspoon | 0.50% |
| Sourdough culture | 15 | 1 tablespoon | 4% |
| Total Weight | 675 | All | 179.50% |
LIQUID LEVAIN
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 75 | ⅔ cup | 100% |
| Water | 94 | ½ cup | 125% |
| Sourdough culture | 15 | 1 tablespoon | 20% |
| Total Weight | 184 | All | 245% |
FINAL DOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | |
| Water | 180 | ½ cup + 3 tablespoons | |
| Liquid levain | 184 | All | |
| All-purpose flour | 245 | 2 cups | |
| Whole wheat flour | 56 | scant ½ cup | |
| Salt, fine | 8 | scant 1½ teaspoons | |
| Yeast, dry instant | 2 | ¾ teaspoon | |
| Total Weight | 675 | All |
DAY ONE
LIQUID LEVAIN
In a medium bowl, combine the tepid water (75°F to 80°F) and the sourdough culture. Mix with your hands and fingers until the culture is broken up and well distributed in the water, then add the flour.
Mix until smooth.
Cover and set at room temperature for 12 to 16 hours.
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 76°F
In a large mixing bowl, combine the final dough water and liquid levain. Mix with your hands until the levain is broken up in the water, then add the flours, salt, and yeast. Stir with the handle end of a wooden spoon until the dough forms a shaggy mass. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 2 hours at room temperature, folding as directed below.
FOLD
Fold after 20, 40, and 60 minutes, then leave untouched for the second hour. See Folding for instructions.
As you perform each series of folds, you’ll begin to notice that the dough becomes smoother, stronger, and more cohesive.
DIVIDE AND PRESHAPE
Divide the dough into 3 pieces weighing about 225 grams each. See Dividing for instructions.
Preshape as tubes. See Preshaping for instructions.
Cover and let rest for 10 to 15 minutes.
SHAPE
Shape as baguettes roughly 12 to 14 inches long (or longer if your baking stone will allow) and place on a floured baker’s linen (couche) or tea towel, seam side up. Pleat the couche between the loaves to support their sides as they rise. See Shaping for instructions.
PROOF
Cover and proof for 45 to 60 minutes at room temperature.
BAKE
During the proof, preheat the oven to 500°F with a baking stone and steaming system in place. See Baking for instructions.
Transfer the loaves to parchment paper or a baker’s peel, gently inverting them so that the underside, which was against the dusted tea towel or linen, becomes the top.
Score the bread prior to loading. See Scoring for ideas and tips.
Slide the loaves onto the preheated baking stone.
Bake with steam for 22 to 25 minutes. After 18 minutes, carefully remove any steaming devices, lids, or parchment paper. Rotate the loaves on the stone.
At 22 to 25 minutes the loaves should be well colored and feel light when picked up. Turn off the oven, prop open the door a few inches, and allow the loaves to dry for an additional 5 minutes.