Retarded Baguettes

• 100 grams plain flour
• 100 ml water
• 7 grams active dry yeast
• 300 grams plain flour
• 200 grams very strong white flour
• 12 grams salt
• 250 ml water
• 200 grams sourdough starter

1. Mix together the poolish ingredients thoroughly.
2. Cover and leave overnight
3. Add the remaining ingredients to the poolish and mix well until a rough dough is formed
4. Cover and leave to autolyse for 30 mins
5. Knead well for 10-15 minutes.
6. The flour in this bread is mostly not strong so gluten development is important.
7. Cover and leave in the fridge overnight
8. Remove risen dough from the fridge and admire
9. Lightly dust your surface with flour and divide the dough into 4
10. Roll each piece into a long sausage shape, tapering the ends as much as you can
11. Place shaped dough in a baguette tin or on a floured cloth - folded so that the sides of each baguette are supported
12. Cover and leave to prove at room temperature for 1.5 hours
13. Preheat oven for 30-40 mins to 240C
14. Score your dough- along the full length with a razor blade
15. Throw a half cup of water into the hot oven
16. Bake for

flour, water, active dry yeast, flour, white flour, salt, water, starter

Taken from cookpad.com/us/recipes/472227-retarded-baguettes (may not work)