Ingredients

• 240 g warm water
• 400 g bread flour
• poolish, recipe below
• 2 g yeast
• 10 g diastatic malt powder
• 11 g salt

Instructions

Step 1

1. Mix and let set for 20 mins autolyse
2. Mix 4 mins total over medium low speed
3. Cover 30 mins
4. Strength building and rounding
5. 2 hr proof
6. Divide into 4 225 g pieces
7. Pre-shape into rounds
8. Cover and rest 20 mins
9. De-gas into rectangle, roll up and roll out tube
10. Transfer to couche and proof 45 mins

Step 2

1. Preheat oven to 550F
2. Semolina floor hot pizza stone, transfer 2 baguettes
3. Slice with lame
4. Cover, return to oven, turn down to 485F
5. Bake 10 mins
6. Remove cover, bake 8-10 mins

Poolish

Ingredients

• 150 g bread flour
• 150 g room temp water, 74-78F
• small pinch yeast, 15-20 grains