Author Notes: This recipe is my attempt to streamline the daily breadmaking in my house. A saltless dough is mixed up using a stiff levain type sourdough starter and a portion is set aside which becomes the exact amount of levain needed for the next day's batch. I don't like the clean-up and fiddly-ness of refreshing aseparate starter every day. This recipe also serves as a cheatsheet for making the other chewy rustic not-so-sour baguettes I posted prior to this.
Also this dough makes excellent soft pretzels! Which I will post sometime soon.
Makes 3-4 baguettes or 9-12 pretzels
- 515 grams unbleached AP flour (about 4-1/4 cups)
- 410 grams filtered water (about 1-3/4 cups)
- 160 grams REFRESHED 80% hydration starter (about 3/4 cup + 1 T.)
- 12 grams salt (about 2 tsp.)
- 15 grams or so olive oil for the bowl (a few teaspoons)
- 2 two shot glasses or tiny bowls for salt and oil - optional
- 4-5 ice cubes for baking
- 1 cast iron skillet for steaming
- overnight / MIX THE DOUGH: Mix the flour and water until it becomes a "shaggy mass." Allow to rest in fridge for 12-24 hours.
- 1 hour / ADD STARTER: Mash in small chunks of cold starter into the cold dough; then stretch and roll. Let sit 1/2 hour. Stretch and roll. Let sit 1/2 hour.
- 1 minute / REMOVE PORTION FOR NEXT STARTER: Make a third stretch and roll. Remove a portion that weighs 160 grams (about 3/4 c. + 1 T.) Allow this to sit out - covered - at room temp until doubled in size, then refrigerate.
- 3 hours / S&R + ADD SALT: Scrape out dough with spatula and oil bowl with one hand while holding dough in other. Continue to do "stretch-and-rolls" every half hour, except this time you are sprinkling salt after the stretch and before the roll. Get all salt in by fourth S&R.
- overnight / BULK RISE: Cover and store in fridge for another 12-24 hours.
- 4 - 5 hours / DIVIDE, SHAPE, PROOF: Divide dough into 3 pieces, shape and place in couche. Do POKE-TEST to determine readiness.
- 10 mins. / HEAT OVEN, SLASH & BAKE: Heat oven to 450 deg F. Place cast iron skillet on bottom rack. When hot. slash and slide into oven. Add ice to skillet and close door. Bake 10 minutes; turn stone/sheet around. Lower temp to 425 and bake another 11 or 12 minutes. Allow to cool one hour before eating.