After the delicious Wheatbread with old bread I wanted to try another recipe with old bread preferment as well. Lutz’ Altbrotstangen make whishing for some baguettes of my own and so I started to rethink a recipe I created about 2 years ago.
The Baguette with 3/4 Sponge and cold Autolysis had a great taste but I did not like how they look then. So I decided to change some parameters of the recipe, adding an old bread preferment and some gluten. The dough I got with the changed recipe was soft but not sticky and easy to handle.
When I shashed the baguettes I was already hopeful that this time the baguettes would look as perfect as the baguette I was dreaming of. And when I drew them out of the oven I was stunned because they were so beautiful. The most beautiful baguettes I ever bake.
And their taste is great, too. The two preferments add a complex flavour to the bread and the old bread adds nutty nuances to the taste. A delicious bread, which I will bake often for sure.
Baguette with “old bread”, 3/4 Sponge and cold Autolysis
- 475g flour Type 550
- 25g Gluten
- 300g water (ice cold)
Preferment with old Bread
- 200g dried (Whole Wheat-)Bread, crushed into breadcrumbs
- 400g Water
- 1g fresh yeast
- Dough from the cold autolyze
- 20g water
- 2g fresh yeast
- preferment with old bread
- 300g flour Type 550
- 20g Salt
- 25g Water
Cold Autolysis: Mix flour and cold water at the morning and place in the fridge for 12 hours .
For the bread ferment crush the bread to fine crumbs, mix crumbs with yeast and water. Ferment for about 24 hours in the fridge.
Sponge: Dissolve Yeast in Water and add to the dough from the cold autolysis. Knead until homogenous. Ferment for 12 hours (overnight) at room temperature (20°C).
At the next morning add preferment, water, flour and salt to the sponge and knead by hand until homogenous. Let rise for 3 hours, folding the dough every 30 min.
Divide the dough into pieces of 200g, preshape to a loaf (15 cm long) and rest for 20 min. Roll into a baguette (35 cm length) and proof on a well floured couch for about 1 hour.
In the meantime heat the bread baking stone to 250°C. Slash three times prior to baking.
Bake at 250°C for 25-30min with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.