Sour Baguette
Sour Baguette
Not TESTED yet. Must to be tried to confirm ratios and temps.
Hydration
Hydration in the original recipe is apprx. 72%
Starter
You need 200g for the recipe and to have some leftover I usually do 120g flour + 120g water for the feed.
Ingredients 900g
- Levain (starter) 200g
- Flour 900g
- Salt 2x heaped tsp, approx 16g
- Water 650ml
- Temp 250°C = 482°F for 25 min
Ingredients 500g
Levain (starter) ~110 g Flour 500 g Salt ~9 g Water ~360 ml 250°C (482°F) for 25 min