Ingredient Metric/kg Baker's %
King Arthur Sir Lancelot Flour 1.416 30
King Arthur Sir Galahad Flour .944 20
King Arthur Sprouted Wheat Flour 2.359 50
Water 3.916 83
Salt .094 2
Honey .047 1
Yeast (fresh) .024 .5
Total 8.8 186.5

 

Note

Mix preferments by hand until smooth, leave at cool room temperature for 12-14 hours

Autolyse

Mix flour, water, and poolish on first speed for 3-4 minutes until incorporated and let rest for 20 minutes

Mixing

Mix final dough on first speed for 3 minutes, on second speed for 1 minute

Desired Dough Temperature

74-75°F

Bulk Fermentation

120 minutes with 1 fold at 60 minutes

Shaping

Divide into 400 gram pieces and shape into tubes, let rest for 15 minutes then shape into baguette

Final Proof

Place into couche for proofing 45-50 minutes

Baking

Bake in a deck oven at 450°F with steam for 22-24 minutes, open damper at 18 minutes

Poolish

Ingredients Metric/kg Baker's %
King Arthur Sir Galahad Flour .944 100
Water .944 100
Yeast (fresh) .001 .05
Total 1.888 200.1

 

Final Dough

Ingredient Metric/ kg
King Arthur Sir Lancelot Flour 1.416
King Arthur Sprouted Wheat Flour 2.359
Water 2.973
Salt .094
Honey .047
Yeast (fresh) .023
Poolish 1.888
Total 8.8

 

Formulation courtesy of King Arthur Flour