dough straight from the fridge
can be easier to shape
into a baguette
10 servings, 150 calories
1 c wheat chef, 1 t sea salt, 1 T sugar, 1 T vanilla, 1 T canola oil, 2 c white whole wheat flour, 3/4 c water
stir, rest 1 hour; fold, rest 6 hours; fold, chill 16 hours; form baguette on parchment-covered baking stone, proof uncovered room temperature 2 hours; slash top, top with more oil/salt/sugar; place in cold oven set to 450 F, 33 minutes; 10 minutes oven off; rests: uncovered, room temperature; folds: 8x
haikuveg 