I started some kind of Semolina loafs and decided halfway through to make Baguettes. My starter is a bit neglected right now so I decided to help it a bit with 0,5% yeast. I share this here because I’m

Really happy and proud with the outcome. Baguettes are a hard thing for me to make and seeing this crumb and blisters is great even with a little pinch of yeast.

400g Tipo 00

200g Semolina

15g Salt

100g Starter on Peak

390g Water

60g Bassinage

3g Fresh Active yeast

I started with an hour Autolyse.

Added Salt and starter and gave it a could Mix in my Wilfa Probaker machine till the windowpane test was a succeed. Then I added the Bassinage water and the Yeast. After the windowpane test was again a success I started Bulk in an Oiled glass container. In total it was 8,5 Hours in a quiet cool apartment, I did 3 Coil Folds Every hour. And didn’t touch the dough then till I dripped it out of the Container and gave it a a careful preshape.…