1st Attempt

My first attempt at making sourdough baguette.  The texture is moist, chewy with a hard crust and very mild tangy taste.  Like my other sourdough breads it has an aromatic flavour. But the crumbs were a little small.  Maybe I should increase the hydration?  Need to be experiment more.

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Yields:  3 baguettes

Total flour is 500g + 50g (from the levain) = 550g 

INGREDIENTS:

350g bread flour (I used Japanese high gluten flour) - 70%

50g spelt flour - 10%
50g whole wheat flour - 10%
50% rye flour - 10%

350g water - 70% hydration  

10g sea salt - 2%

Levain:
100g sourdough starter (100% hydration) - 20%
Feed 35g sourdough starter + 35g bread flour + 35 water, keep at room temperature, wait until tripled, around 3 - 4 hours

1. Autolyse - Mix all flours and water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  Cover and leave for 1 to 2 hours.
2. Levain and Sea Salt -  Wet your hand, add 100g levain into the dough, then add in salt and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes until window pane stage.  Give a few folds. Cover and rest for 30 minutes.
3. Stretch and Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
4. Stretch and Fold 2 - Repeat the same.  Cover and rest for 30 minutes
5. Stretch and Fold 3 - Repeat the same.  Cover and rest for 60 minutes. 
6. Preshape - Flour the counter top.  Divide to 3 equal portions and preshape to a ball. Rest for 30 minutes.
7. Shape - Shape into baguette shape and place in baguette pan.
8. Proof - Proof at room temperature (RT) around 27C for 2 - 3 hours.  Then retard overnight in the fridge for 12 - 16 hours.
9. Preheat oven at 250C (fan forced) for 1 hour before baking.
10. Take bread dough out from the fridge and scoring.  Spray some water onto the baguettes.
11. Steam the oven by pouring hot water into the lower pan in the oven about 2 cm and spray some water onto the oven walls. Turn the down to 230C and bake for 20 minutes with steam.
12. Remove the steamer pan and turn down to 220C, bake for another 15 to 20 minutes.
13. Remove baguettes from oven. Let it cool on rack completely before slicing.