Baguette from Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery by Michelle Eshkeri
When the bakery opened no one really understood what type of bakery it was. To be honest, we didn’t know ourselves much of the time in the early days. People wo
Ingredients
- 5 g (⅛ oz) wheat starter (8–10 hours after last refreshment)
- 10 g (¼ oz) water
- 10 g (¼ oz) strong white bread flour
- 5 g (⅛ oz) malt syrup or dark brown sugar
- 353 g (12¼ oz) water
- 9 g (¼ oz) sea salt
- 1 g salt
- 444 g (15½ oz) white bread flour, plus extra for dusting
- 91 g (3¼ oz) strong white bread flour
- 30 g (1¼ oz) water
- sunflower oil, for greasing
- rice flour, for dusting
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