Best Traditional French Baguettes Recipe | Chef Joshua Weissman

Ingredients

• Fermentation Station
• Bread Lame
• Bench Scraper
• 24g mature liquid starter
• 20g bread flour
• 28g whole wheat flour
• 24g water at room temperature
• 732g bread flour
• 273g fresh milled einkorn wheat
• 40g whole wheat
• 20g fine sea salt
• 778g water, 90℉, plus 100g water in a separate bowl
• 313g whole wheat flour
• 10am - make levain
• 1:30pm - Autolyse dough place in warm spot, 80℉
• 3pm - Mix dough with levain and perform slap and fold
• 3:05pm - cover and place back at 80℉
• 3:20 pm - slap and fold one more time
• 3:23 pm - bulk ferment for two hours
• 3:53 pm - Fold #1 , cover and place back
• 4:23 pm - Fold #2 , cover and place back
• 4:53 pm - Fold #2 , cover and place back and let rest remainder of bulk
• 5:23pm - Cover (make airtight)and place in fridge overnight 12-20 hours (14-18 is optimal)
• 10:00​am (17 hours of bulk ferment): remove dough from fridge and preshape
• 11:10​am: shape baguettes and proof in their couche
• 12:15​pm: preheat oven for one hour