========== REZKONV-Rezept - RezkonvSuite v0.97

Titel: Baguette Au Levain
Kategorien: Brot, USA
Menge: 6 Baguettes 14 " or 5 Baguettes à 250 g

510 Gramm (18 ounces) Levain (starter 100 % hydration)
531 Gramm (2 1/4 cups = 18 fluid ounces) water *
684 Gramm - 827 Gramm (24 - 29 ounces) all-purpose flour
1 Essl. (tablespoon) salt

============================== QUELLE ==============================
Daniel Leader, Bread Alone 1993
-- Erfasst *RK* 13.06.04 von
-- Ulrike Westphal

Mix all ingredients and ferment 2 hours at room temperature (74 F -81
F recommended). Deflate and cut in 6 (5) pieces. Shape into balls on
a lightly floured board. Let rest for 30 minutes. Flatten with heel
of hand and shape into baguettes. Proof until doubled in volume (2
hours) and bake at 225 °C (450 F) with steam on a baking stone for 20
minutes.

=====
I tried this recipe with German all-purpose flour Type 405 with 20 % germs
(protein 10.6 %) from soft wheat. I used only 1 1/3 cups* water for 24
ounces flour. The dough was a little sticky and very soft so it did the
proof and the baking in a baguette pan.

Hydration: ~60 %
Final dough weight: 1482 g = 52 ounces;
Baguettes weight: 1247 g (2x 251 g, 2x 237 g, 1x 271 g) = 43,8 oz
5 baguettes = each about 34 cm x 5 cm x 5 cm (13,4" x 2" x 2")
The results are visible at
http://mysite.verizon.net/res7gfb9/Bread/Baguettes.html
Thanks to Ed Bechtel to post my pictures.

Ulrike Westphal