Baguette with sourdough and pre-dough

Ingredients for 1 servings:

• 100 g wheat flour, 550
• 80 g water
• 10 g starter (wheat flour 550)
• 150 g wheat flour, 550
• 150 g spelt flour, 630
• 30 g rye flour, 1150
• 330 g water
• 3 g yeast
• 300 g wheat flour, 550
• 300 g spelt flour, 630
• 70 g rye flour, 1150
• 10 g yeast
• 22 g salt
• 15 g baking malt
• 320 g water

Instructions

Working time approx. 50 minutes; Rest time approx. 1 day 4 hours; Total time approx. 1 day 4 hours 50 minutes

a unique taste due to the long cold fermentation

Sourdough: Mix the first three ingredients and let it rise at room temperature for 16 hours. Pre-dough: Mix ingredients 4-8 thoroughly and let it rise at room temperature for another 16 hours. Main dough: Knead the sourdough, pre-dough, and all other ingredients into a smooth dough (kneading time: 10-15 minutes, depending on the food processor). Then fold the dough twice (E, W, S, N) and place it in a large bowl and refrigerate (5°C) for 10-15 hours. On the day of baking, remove from the refrigerator and let it acclimatize for 90 minutes. Then shape the baguette and place it in a floured tea towel (a linen towel is better) and let it rise for 90-120 minutes. Bake at 230°C for approximately 20-23 minutes, steaming vigorously. After 10 minutes, open the oven door and release the steam. This recipe requires a little more effort, but the taste is worth it.