John Myers
Ingredients for 3 servings:
- 500 g wheat flour type 550
- 85 g sourdough, Italian (Lievito Madre), straight from the fridge, otherwise another 5 g yeast
- 380 g water
- 12 g salt
- 3 g yeast, fresh
- 1 egg white
- 2 tbsp water
- Flour for the work surface
Instructions
Working time approx. 1 hour; Rest time approx. 2 days 4 hours; Cooking/baking time approx. 22 minutes; Total time approx. 2 days 5 hours 22 minutes
long cold lead
Combine the flour, water, and Lievito Madre in a bowl and mix well with a wooden spoon. Cover the bowl and let it rest for 45 minutes. Then add the salt and yeast and mix in for 3 minutes with the dough hook on the lowest speed. Let the dough rest for 3 hours, folding after 60, 90, and 120 minutes. Then cover the bowl again and refrigerate the dough (5°C) for 24-48 hours. It’s a very soft dough that requires a bit of skill to handle, but it’s worth it. On baking day, weigh the dough, tip it onto a well-floured work surface, and cut off three equal-sized pieces. Flatten the pieces slightly and roll them up. Let the dough rest for 20 minutes. Then shape them into baguettes. Line a baguette baking tray with baking paper. Place the baguettes in the holes and cover with a floured couche (pastry cloth) or kitchen towel and let them rest for 50 minutes. Preheat the oven to 240°C (top/bottom heat). Place a baking tray on the bottom and heat it up. For the brushing, lightly whisk the egg white and water. Cut the bread diagonally 4 times and immediately place it in the middle rack of the oven preheated to 240°C. Pour approx. 100 ml of cold water onto the hot baking tray placed at the bottom to create plenty of steam. Close the oven door quickly. After 10 minutes of baking, remove the baking tray from the oven and brush the bread with the egg white water. Return to the oven and bake for another 10-12 minutes. I like to make double the amount of baguette and freeze some of it. That way I always have baguette in the house if I need one quickly as a side dish. Bake in the oven at 190°C for approx. 8 minutes. Tastes like it’s fresh out of the oven!
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