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Liquid Levain
| Ingredients | Kilograms | Baker's % |
| Sir Galahad Flour | 1.665 | 100 |
| Water | 1.665 | 100 |
| Starter | 0.333 | 20 |
| Total | 3.663 | 220 |
Final Dough
| Ingredients | Kilograms |
| Sir Galahad Flour | 7.335 |
| High Extraction Flour | 1.000 |
| Water | 5.635 |
| Salt | 0.200 |
| Yeast | 0.020 |
| Liquid Levain | 3.663 |
| Total | 17.853 |
Overall Formula
| Ingredients | Kilograms | Baker's % |
| Sir Galahad Flour | 9.000 | 90 |
| High Extraction Flour | 1.000 | 10 |
| Water | 7.300 | 73 |
| Salt | 0.200 | 2 |
| Yeast | 0.020 | .20 |
| Starter | 0.333 | 3.33 |
| Total | 17.853 | 178.53 |
Method
Liquid Levain: Mix ingredients until incorporated. Cover and let rest 12-15 hours at room temperature.
Final Dough: Mix 10 minutes in first speed. Mix 6 minutes in second speed.
Desired Dough Temperature: 75°F.
Bulk Fermentation: 3 hours and 15 minutes with three folds at 45 minute intervals.
Divide 450 g and pre-shape in cylinders. Rest 20 minutes. Shape as baguettes. Proof 45-60 minutes.
Bake at 480°F with steam, about 23 minutes.
Formulation courtesy of King Arthur Flour
