{"id":2669,"date":"2010-11-02T21:05:52","date_gmt":"2010-11-02T20:05:52","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/11\/baguette-mit-34-sponge-und-kalter-autolyse\/"},"modified":"2020-03-26T07:52:34","modified_gmt":"2020-03-26T06:52:34","slug":"baguette-mit-34-sponge-und-kalter-autolyse","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/11\/baguette-mit-34-sponge-und-kalter-autolyse\/","title":{"rendered":"Baguette with 3\/4 Sponge and cold Autolyze"},"content":{"rendered":"

$\"Baguette\"$ It\u2019s again time for a bread recipe for the blog. The last weeks I played with two different methods: Cold Autolyze<\/a> like Phillipe Gosselin used and the 3\/4 Sponge I found in a recipe of Dan Lepard<\/a> (scroll down for the recipe).<\/p>\n

The recipe for the bread with 3\/4 Sponge use only a minimal amount of yeast which is completely\u00a0 added to the sponge, something that always fascinate me.<\/p>\n

After I baked two breads with this methods I decided to combine both in a baguette recipe. Do achieve a wide open crump I kneaded as less as possible, using only my hands, and achieve gluten development with stretch and fold cycles.<\/p>\n

I am not happy with the look of the baguette, I did much better looking ones before, but the crump is as great as I hoped for. Wide open with lots of holes, just like a good baguette crump should look. And the taste is delicious as well, so I am mostly satisfied.<\/p>\n

I sent this bread to Yeastspotting<\/a>, Susans weekly showcase of yeast baked bread.<\/p>\n

Baguette with 3\/4 Sponge and cold Autolyze<\/span><\/h3>\n
Cold Autolyze:<\/strong><\/p>\n
\n
500g flour Type 550<\/li>\n
300g water (ice cold)<\/li>\n<\/ul>\n
Sponge:<\/strong><\/p>\n
\n
Dough from the cold autolyze<\/li>\n
20g water<\/li>\n
2g fresh yeast<\/li>\n<\/ul>\n
Dough<\/strong>:<\/p>\n
\n
whole Sponge<\/li>\n
150g flour Type 550<\/li>\n
130g Water<\/li>\n
12g Salt<\/li>\n<\/ul>\n
Cold Autolyze: Mix flour and cold water at the morning and place in the fridge for 12 hours .<\/p>\n
Sponge: Dissolve Yeast in Water and add to the dough from the cold autolyze. Knead until homogenous. Ferment for 12 hours (overnight) at Roomtemperature (20\u00b0C).<\/p>\n
At the next mornig add water, flour and salt to the sponge and knead by hand untill homogenous. Let rise for 3 hours, folding the dough every 30 min.<\/p>\n
Divide the dough into three parts and rest for 20 min. Roll into a baguette and proof on a well floured couch for about 1 hour.<\/p>\n
In the meantime heat the bread baking stone to 250\u00b0C. Slash prior to baking.<\/p>\n
Bake at 250\u00b0C for 35min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"
It\u2019s again time for a bread recipe for the blog. The last weeks I played with two different methods: Cold Autolyze like Phillipe Gosselin used and the 3\/4 Sponge I found in a recipe of Dan Lepard (scroll down for the recipe). The recipe for the bread with 3\/4 Sponge use only a minimal amount […]<\/p>\n","protected":false},"author":1,"featured_media":20396,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[40,61,196,273,385],"class_list":["post-2669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-34-sponge","tag-baguette","tag-kalte-autolyse","tag-nur-mit-hefe","tag-vorteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=2669"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2669\/revisions"}],"predecessor-version":[{"id":20395,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2669\/revisions\/20395"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20396"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}