sourdough baguettes

in a gas oven

toss a quarter cup water

onto the bottom

2 loaves

1 c wheat chef, 1 c water, 1 t kosher salt, 2.5 c flour, pinch yeast

stir; chill, covered, 16 hours; fold 8x to form ball, rise, covered, room temperature, 5 hours; form 2 logs on parchment-covered stone, proof 1 hour, slash tops; bake with steam 450 F, 30 minutes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s