Philippe Gosselin's delayed fermentation method produces more wheat flavor than traditional baguette dough

Ingredients

6	cups bread flour, unbleached
2 1/4	tsp sea salt
1 3/4	tsp instant yeast
3	cups water

Directions

1. Combine the flour, salt, yeast and 19 oz of the water (chilled to 40F) and hand knead until it passes the "windowpane test" (approx 25 minutes).
   
   
2. Lightly oil a large bowl and transfer dough into it. Mist dough with oil, cover with plastic wrap and retard in refrigeration for 24 hours.
   
   
3. If dough has not risen in one day, remove from fridge and let finish doubling (2-3 hours).
   
   
4. When doubled, use scraper dipped in ice water to loosen from bowl onto well floured counter. Do not degas. roll dough gently in flour, pulling gently into 8" x 6" shape as you do so.
   
   
5. Using water dipped scraper, cut in half, then cut each half in thirds, making six baguette shapes.
   
   
6. Transfer to prepared peel, stretching to maximum width of baking oven as you do so. Let rest 5 minutes. Slide into hearth oven and steam at 30 sec intervals for 2 minutes.
   
   
7. Let bake until 205F internal (about 20 minutes).
   
   
8. Let cool 45 minutes.
   
   

Categories

Breads, FrenchGerman, Advance, Bake, Vegetarian, Sugar-Free

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol Very low in sugar High in selenium High in thiamin