Sponge Dough Baguette

INGREDIENTS

Group 1

650g        Flour

15g           Salt

Group 2

8g             Yeast

400g         Water

25g            Olive oil

 

PROCEDURE.

  1. Combine Group 1 flour and salt. Set 250g of the flour/salt mixture aside.
  2. Combine group 2 excl. 3g of yeast and add to the remaining flour/salt and mix to form a very sloppy like dough, cover and leave for 5-7 hours.
  3. add the set aside 250g of flour mixture and 3 g of yeast to the now collapsed sponge dough and mix to form a very soft dough, turn out on bench and knead for 10 minutes.’
  4. Cover and ferment for 1.5 hours, divide into three equal sized pieces (about 340g each) let rest for 5-10 mins before rolling out into thick dough logs, place on a stick tray, flat tray or a pleated and floured towel, cover and proof for about 1 hour.
  5. decorate as desired with cuts and place in oven at 230 degrees for 20 mins steamed. decrease temp to 200 degrees, pull out damper valve and bake for a further 5-10mins.
  6. allow to cool before serving.
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