4.25 cups water (1 c water for the biga and 3.25 c for the dough).
process started 2 days ago, making the biga.
Yesterday a.m. I made the dough.
@1500 dough is wet but not as wet as 2 days earlier. Stretch and fold x 5 @14 minute intervals, shaped into long loaves. Placed on sheets of parchment paper on flimsy disposable baking sheets 2 loaves to the sheet. Wet towels around and in between loaves to keep loaves from spreading. covered with wet towel. The loaves still want to spread--after rising a bit, they spread.
On counter top to rise for 1.5 hours
Into fridge
two loaves removed from refrigerator at 1600
1800 oven turned on, stone on shelf. water in pan
towels removed, loaves slack and pretty flat. Baked on baking sheets.
final size 14" x 5.5" x 1.25" high--flat, not much lift. Same great crust and crumb as two days ago, but needs a push up bra.
Next, how else to keep the creature from spreading out? a metal fence? Replace more bread flour w/ whole wheat flour?
Aug 19 1515
2 remaining loaves removed from fridge, looking pretty flat. placed into baguette pan. Pan placed into cold oven with oven light on and instructions to rise.
Must remember to poke top of loaves before baking.
Left: one of the baguettes. crust & crumb ok.Original recipe was for 3.25 cups water and 10 cups of unbleached flour. I started by using Eagle Mills (Costco) Ultragrain flour which is essentially whole wheat. Going to bread flour 6.5 c + whole wheat 3.5 c makes the dough more slack and liable to spread. I forgot that rule going from white to wheat: add more water--the reverse applies going from Ultragrain to white bread flour.
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