French Baguette

INGREDIENTS

• 3000 g Des Champs flour
• 1000 g poolish sourdough starter
• 70 g salt
• 60 g olive oil
• 25 g honey
• 30 g yeast
• 1650 g water

For the poolish sourdough starter:

• 500 g Des Champs flour
• 500 g water
• 0.5 gr. Yeast

INSTRUCTIONS

1. Mix all ingredients together.
2. Knead on 1st speed for 5 minutes and on 2nd speed for 3-4 minutes.
3. Let the dough rest for 30 minutes at room temperature.
4. Fold in 4.
5. Let the dough rest for 30 minutes at room temperature.
6. Cut the dough into pieces of 350-370 g.
7. Let the dough rest for 10 minutes
8. Knead into the shape of a loaf.
9. Let it rest for 15 minutes.
10. Knead into the shape of a baguette and put it upside down on a bread board for slow fermentation.
11. Fermentation for 12-24 hours (4°C - 65% humidity).
12. If the dough needs fermentation put it in the oven (32°C - 65% humidity) for as long as needed.
13. Dump onto a baking sheet and score the dough.
14. Bake for 30-35 minutes in a pizza oven at 230-240°C with steam.

For the poolish sourdough starter:

1. Mix the water with the yeast in a container with a lid.
2. Add the flour and mix well using a whisk.
3. Put the lid on the container and leave it at room temperature for 12-20 hours.