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1
make a poolish Put 480g flour and 480g springwater and one tablespoon of sourdough starter yeast put in a plastic bowl cover with cling film and place in airing cupboard or other warm area, until the mixture is well fermented(very frothy)could take several hours.
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2
Transfer frothy mix into a a cold stainless steel bowl to retard the yeast action and place in fridge until late Thursday evening Remove from fridge put mix into a large plastic bowl cover and leave safe until friday morning.
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3
Final Dough Friday Add spring water/malt instant yeast to poolish, then 665g flour(no salt)Mix then rest for twenty minutes.
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4
Pour out onto work surface.
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5
Now for the french kneading(throw and slap method) you will need a plastic dough scraper to help, work the mix for at least 10 minutes when the dough begins to come together and you see the gluten developing.
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6
You can rest the dough for twenty minutes, and have a rest yourself Now add your salt and continue kneading for another ten to fifteen minutes.
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7
Put dough into two large bowls to make 2 baguetes each 250g and 1 large 350g place in airing cupboard for two hours.
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8
Tip dough onto work surface divide and shape into baguettes proof for one hour in metal baguette tins(to assist slashing I sprinkle rice flour over top which will give you the desired surface for slicing I use a razor blade) in warm area I use hot water bottles.
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9
Cook four small baguettes 26 minutes ( first 5 at 250) remainder 190 turn once Place on wire racks to cool.
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10
The larger two I would suggest a total of thirty to thirty five minutes.
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11
Good baking.
