Overnight Baguette – Cairnspring Mills
Overnight Baguette This is a classic baguette recipe that relies on a pre-ferment ("sponge") for a deeper, more complex and rounded flavor and texture. These lo
Ingredients
- 1⅜ cups (170g) Glacier Peak flour
- ¼ cup + 3 teaspoons (42g) Organic Edison flour
- ½ cup + 2 tablespoons (138g) water, warmed to 105-115°F
- ¼ teaspoons (1.3g) instant dry yeast
- ¾ teaspoons (4.2g) sea salt
- 3 cups + (396g) Glacier Peak flour
- ⅔ cup (100g) Organic Edison AP Flour
- 1½ cup (342g) water, warmed to 105-115°F
- ¾ teaspoon (2.2g) instant yeast
- 1¾ teaspoons (10g) sea salt
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