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Baguette with Wild Yeast

5 from 6 votes
Prep Time 4 minutes
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 4 minutes
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

Yeast water

  • 200 g Stored yeast water residue (refrigerator)
  • 600 g Water cold
  • 20 g Honey
  • 6 Pc. Raisins

Autolysis dough

  • 400 g Wheat flour type 812 (or semi-white flour)
  • 400 g Wheat flour type 550
  • 420 g Yeast water

Main dough

  • 60 g Water hot
  • 20 g Sea salt

Instructions
 

Yeast water (day 0)

  • How to prepare yeast water, see Wild breakfast rolls. If you already have some in the refrigerator, you need 200 grams of it. This will contain 20 grams. Honey mixed in and I add a few raisins. This has taste reasons and should speed up the process a bit. You could also leave them out. This is the starter. Fill this with the cold water in a glass with a lid and let it stand in the warm for 24 - 48 hours. Shake the jar a few times and open the lid to ventilate. It was 48 hours for the baguette.

Autolysis dough (day 3)

  • Weigh the yeast water. If necessary, branch off about 200 g of it again for future use and store in the refrigerator (with a loose lid). But back to the dough: add the two types of flour and mix with the mixing spoon. Continue kneading the dough with moistened hands until the dough is smooth. Let stand in the warm for 2 hours and then put in the refrigerator for 22 hours. During this time, a stable adhesive framework is already formed. This shortens the time the dough has to be kneaded properly the next day.

Main dough (day 4)

  • Weigh the salt in a cup, pour 60 grams of hot water over it and dissolve the salt in it. Put the dough out of the fridge into a warm place and acclimate for 30 minutes. Gradually work the now cooled salt water into the dough while kneading. 6 - 8 minutes are enough to get a stretchy dough.

Stretching and wrinkling

  • Let the dough stand in the warm for 3 hours and pull it apart (stretch) and fold it again every 30 minutes. This brings atmospheric oxygen to the dough. After the 3 hours, the dough is placed in the refrigerator for 45 hours.

Shape baguettes (day 6)

  • The result is a well-risen, moist dough that is wonderfully elastic. Place the dough on a well floured work surface. The amount of dough is sufficient for 5 baguettes. I was able to cut pieces of 300 gr. First pull out the dough into a rectangle. Turn once in the flour. Roll up from the long side and set aside on a floured surface. Roll the other pieces of dough in the same way.
  • Start with the first piece of dough rolled. Pull apart again to form a rectangle and this time fold the short side in half in the middle. Press down. Fold the opposite side over it. Press again. Roll at a point on the worktop where there is no flour. If there is flour you have no grip and cannot roll.
  • Put a kitchen towel or whoever has baker's linen and dust it with flour. Place the long-round rolled dough pieces on top and secure them with a fold of fabric to prevent them from diverging. Once you have gathered all the parts there, cover them well and put them in the refrigerator for another 24 hours. The dough is out of the refrigerator for a maximum of 30 minutes during the procedure, so it remains largely cold.

Baking (day 7)

  • Did I mention that patience is required? Now it is time. Preheat the oven to 230 ° C. Only now take the dough out of the refrigerator and transfer it cold using a board (tilting board) onto a baking sheet (perforated sheet if possible) with baking paper. Cut three times with a sharp knife and place in the oven. Bake with plenty of steam for the first 10 minutes. After a total of 15 minutes, reduce the heat to 210 ° C top / bottom heat and let off the steam by opening the oven door. Bake for another 15 minutes. Switch off the oven and, depending on the desired degree of browning, leave it in the switched-off oven for 5 - 10 minutes. Take out and spray or brush with water. Place on a wire rack to cool down.

Final remark

  • The recipe is sure to scare off some. In total, you spend a week with the dough. This is due to the wild yeasts, which are not quite as powerful as their bought relatives. Whereby, the dough is mostly alone. The time required for the individual work steps does not differ from that of other breads.
  • The baguette is considered a supreme discipline for bread bakers. It is characterized by its taste and crispness. I did without a pre-dough. The taste comes from the yeasts, the selected flour types with not too low a degree of grinding and the long fermentation times. The crumb is nice and moist with fine pores and the crust cracks.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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