- All the sponge above
- 190 g Water, lukewarm
- 470 g All-purpose flour
- 60 g Rye flour
- 12 g Salt
- Combine the sponge ingredients and allow the mixture to rest for 12 to 18 hours at room temperature until it�s fully activated. Combine all of the dough ingredients, but salt, and mix on low speed for 2 minutes, till they are well-blended. Allow the mixture rest for 30 minutes, allowing the flour to absorb the water. Add in salt and knead the dough till it’s firm and elastic.
- Place the dough in a greased bowl, cover tightly with plastic wrap for 50 minutes in a warm place. Remove the dough from the bowl and place it on a lightly-floured surface, gently pat down flat and fold like an envelope, all four sides being brought over the center of the dough. Return the dough into the bowl, cover and let ferment for another 50 minutes. Pat down, fold and round up. Place the dough back in the bowl, cover with a plastic wrap and let ferment until about doubled. Divide the dough into 5 equal portions and shape each into a sandwich loaf, namely demi baguette. Proof the demi baguettes, covered, in the folds of a linen or baking paper. Dust them with flour, cover, then refrigerate overnight. Next morning, remove the loaves from the fridge, and let them sit, still covered, for about 30 minutes at room temperature.
- Place a shallow pan in the bottom of the oven and start preheating to 250C/500F. Use tiles or stones on the oven rack. Slash with a razor knife across top of loaves and slide the loaves onto the heated baking stone. Pour a cup of very hot water into the water pan. Close the door and bake for 12 minutes. Lower the temperature to 200CT/400F and continue baking the loaves until golden brown, about 20-25 minutes. Cool them on a rack.
I like to thank Anncoo@Anncoo’s Hoobby, Elin@Elinluv Tidbits Corner, and Arlette@Phoenician Gourmet sharing their awards with me!