Bookmark and Share

Clive's "chilled sponge" baguette

  • Currently 2.62248995984
  • 1
  • 2
  • 3
  • 4
  • 5
Click a star to add your rating of this recipe OR Add comment

Chilled sponge

I prefer to do a baguette using a chilled sponge if you set down at least 12 hours before you dough up.

Flour white            100%

yest fresh                 1%

water                     150%

Mix to a soft batter and place into the fridge.

Next day

Flour white             100%

salt                        2.25%

water                        54%

sponge as above      50%

Mix to a clear dough with a finished dough temperature of 20 to 21 oc.

Stand in bulk for one hour the dough will be a little on the slack side but it will firm up. Fold and then give 30 mins intermediate proof.

Scale off into 300 gram units and gently mould into shape place onto your well floured cloth with the seam to the top and prove at an ambient temperature covered t avoid skinning.

Prove for 35 to 40 mins and bake on the sole of the oven with a small burst of steam.

Added by: tom

Add comment

Thanks Tom. Will let you know whern I try it!!

bazza@bazzaandfliss.co.uk: 2010-03-16 Add reply

Quantities

I would like to try this but I am a little confused by the quantities!! I am used to weights and liquid measures and don't know what it means when it says 100%! 100% of what quantity. Is it a basic 500 grms??

bazza@bazzaandfliss.co.uk: 2010-03-12 Add reply

RE: Quantities

The percentage system is designed to let you scale the recipe to any size you want easily. All quantities are measured against the flour (100%), so whatever weight of flour you use, add the percentage of that weight of the other ingredients. So for the sponge, for example, if you use 200grams of flour, add 2 grams of yeast and 300 grams of water. Hope that helps. Let me know how it turns out!

tom: 2010-03-16