Sourdough baguettes (feedback & improvements welcome)
2 baguettes are only pre-baked (for freezing) :
After bulk fermentation :
Dividing :
Preshaping :
Proofing (seam-side up) :
Scoring :
Mid-bake :
Recipe for 4 small baguettes (70% hydration)
500g T65 wheat flour
340g water
150g starter (at 80% hydration)
10g salt
There is 30% starter because it's quite cold here (17°C). Timings given here are for very rough indication.
Mix water / flour / starter. Autolyse 1h.
Add salt, mix well.
Stretch & fold every hour, 4 times.
Bulk ~10h ambient, 12h in the fridge. (until ~x1.5 / x2)
Divide, pre-shape, rest 15 mn.
Shape
Proof (on a towel) for ~3h
40mn before end of proof, preheat oven (240°C) with dutch oven at the bottom of oven.
Transfer baguettes on oven tray (not preheated). Score.
Pour boiled water in the dutch oven (BEWARE).
Put oven tray in the oven, spray water over baguettes.
Bake 9 mn with steam (provided by dutch oven), and 9 mn without steam. (Only 1st part of bake for the pre-baked baguettes).
If you are asking for advice to improve them then I would suggest a stone or steel to bake on. Baguettes rely more on oven spring in the first 5 minutes of baking. I think it is also better to fully bake before freezing because they reheat quickly.