Practice Notes 1 - Recipe for Overnight Fermented Short Baguettes

Mix the ingredients in Part A until there is no dry powder, then refrigerate for 60 minutes to hydrate.

After hydration, add lupon starter, salt, and yeast. A small amount of residual water can be added at this stage.

Use a stand mixer at low to medium speed (I used speed 4 on my M6) to mix the ingredients evenly, then switch to medium to high speed and mix until the dough is smooth and can be stretched into a thick film.

Add water in 2-3 batches, mixing thoroughly after each addition until fully absorbed by the dough before adding the next batch. Use a stand mixer at medium speed during the water infusion process. Once the water is completely absorbed, switch to medium-high speed (speed 7) and mix until the dough reaches its fully developed stage.

It can easily stretch into a flexible membrane.

Remove the dough, shape it (the dough temperature should be around 24 degrees Celsius), and place it in a container.

Ferment for 30-40 minutes in an environment with a temperature of 25-26°C and a humidity of around 75%. My fermentation time was relatively low after removing it from the vat, so it was about 65 minutes. After fermenting, seal the container tightly and refrigerate at 2-4°C for 12-16 hours.

After refrigerating, remove and let it warm to 26 degrees Celsius for about 30 minutes.

After it has warmed up, invert it onto a fermentation cloth sprinkled with high-gluten flour.

Gently shape the dough into a rectangle.

Be careful not to stretch it too much, and cut it into 9 equal parts.

Weigh it, cut what needs cutting, add what needs adding~

Pre-surgery

Fold down

tidy

Relax for 20-30 minutes in a 26°C environment.

Take a relaxed dough ball and gently pat it to release the air.

The three-fold shaping method involves folding the top and bottom inwards first, then folding in half.

Pinch the opening closed, then roll it slightly to lengthen it.

Place on a fermentation cloth and ferment at 26 degrees Celsius for about 30 minutes.

Transfer to a suitable-sized tarpaulin and make a cut.

Once the oven and steam are preheated, transfer the risen dough along with the parchment paper into the oven, close the door, steam for 8 seconds, set the temperature to 80°C (sp. 80°F), top heat 280°C, bottom heat 250-260°C, and bake for about 15 minutes.

Fresh out of the oven!

Let it cool on the cooling rack

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