Numerous recipes use the method of “retarding”, i.e. letting dough ferment in a cool environment, like a fridge, overnight or even as long as 48 hours. The water has time to absorb flour and sugar is being made available to the yeast, which is dormant during the time of retardation and will act on the sugars as soon as the temperature rises again.
By reducing the yeast to 0.1% and with the dough proofing at room temperature, I believe these two processes are running more synchronized and give an even better result.
Baguette (yield: 2)
- 300g strong white flour
- 210g water
- 6g salt
- 0.3g fresh yeast
To weigh 0.3g of yeast, dillute 3g in 100g warm water and add 10g of this mixture to 200g of good mineral water. Discard the remaining 90g. Next, stir in the salt and then the flour. Mix to a smooth dough.
Bulk Fermentation: 15-18 hours at room temperature.
Final Fermentation: Divide into two pieces. Depending on how aeraeted the dough is at this time, either stretch the pieces out to baguettes and bake directly or proof until they feel light.
Bake-Off: 17-20 minutes at 240°C.