Friday Baguette

24 Jan 2024

I want to make the Tartine baguette bread on Friday. To do that I need to start reviving the starter Wednesday night.

• Wednesday 10 pm feed starter
• Thursday 6 am feed starter
• Thursday 6 pm feed starter, start leaven and leave in cool place overnight, start poolish and refrigerate overnight.
• Friday 6 am witch test leaven and poolish, mix baguette dough and rest
• Friday 7 am add salt, begin bulk fermentation
• Friday 10 am finish bulk fermentation, divide, preshape, rest
• Friday 10:30 am shape bread
• Friday 11 am start proofing
• Firday 1:30 pm preheat oven with baking stone and cast iron pan to 500.
• Friday 2 pm poke test, finish proofing, score, steam, bake
• Friday 3 pm finish baking