Baguette II

A couple of people have requested the recipe we used at the Baking with Local Flour workshop we did a few weeks ago. Here it is! This baguette recipe is by far my favourite though it takes a lot more time than the other one we have on the website. We used ours today to make BLTs. Thanks Sandy Acres Farm for the bacon!!

 It was far too nice out today to have lunch inside.

It was far too nice out today to have lunch inside.

 Levi always deconstructs his sandwiches.

Levi always deconstructs his sandwiches.

1. Combine the starter (poolish) and allow to sit at room temperature overnight
- PS Flour -  100g
- Water - 100g
- Yeast - 0.5g

2. Mix your dough, knead for 1-2 minutes and allow to rise for 12-24 hours in a coolish place.
- Starter
- PS Flour - 375g
- Water - 225g
- Yeast - 1g
- Salt - 10g

3. Split the dough into 3 equal parts. Form each part into a square, fold it over into thirds like an envelope sealing the edges in. Fold the dough again. Roll it out into the desired length and allow to rise for
1-2 hours seam side down.

4. Preheat oven to 425F. Using a very sharp knife, score 3 diagonal lines into each loaf and bake for 25 minutes.

5. Baguettes only stay fresh for about a day. Freeze , gift or gorge on the extras. You can also use stale baguettes for croutons, French toast, bread crumbs or even slice it very thinly and toast for baguette chips.

Adapted from “Deconstructing the Baguette”
http://www.sallybernstein.com/food/single-articles/baguette.htm