Slow-Fermented Baguette

INGREDIENTS

Final Dough:

• 3000 g Mylema flour
• 2051 g Poolish (see below)
• 75 g salt
• 10 g yeast
• 1700 g water

Poolish (Pre-ferment – 16–20 hours):

• 1000 g Mylema flour
• 1000 g water
• 50 g Levain de Blé
• 1 g yeast

Poolish Preparation:
Mix all ingredients together in a bowl. Cover airtight and let ferment at room temperature for 16–20 hours.

INSTRUCTIONS

• In a spiral mixer, combine all ingredients except the water.
• Knead on first speed for 3 minutes, then on second speed for 5–7 minutes, slowly adding the water throughout the mixing process.
• Let the dough rest for 60 minutes at room temperature.
• Perform a four-fold (book) fold.
• Repeat the folding process once more after resting.
• Transfer the dough to the refrigerator to ferment for 12–24 hours at 4°C with 70% humidity.
• Divide the dough into 350 g pieces.
• Pre-shape gently into elongated ovals.
• Let rest for 10 minutes.
• Final shape into baguettes.
• Let rest for 30 minutes at room temperature.
• Bake in a deck oven with steam at 230–240°C for 25–30 minutes.