Baguette Crumb - 65% Hydration Dough
  1. Mix initial flour, starter, and water (levain) and let ripen (8-10 hours)

  1. Mix rest of ingredients to shaggy mass (Yes! Put the levain (85 grams) in the autolyse!) – let rest 30 mins

  1. Fold with plastic scraper (30 strokes) – repeat 3 more times at 30 min intervals

  2. Bulk ferment at 76F for 1.5 hours – fold

  3. Bulk ferment at 76F for 2 hours

  4. Preshape lightly but firmly, rest 15 mins

  5. Shape. Proof 1 hour or so

  6. Slash

  7. Bake with steam at 500F for about 20 mins

Course🥗Side

Diets🌱Vegan...

Category🍞Bread

Cuisine🇫🇷French

Occasions🥖Baking📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

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