Another baguette

I know I said that there is only one recipe that works for me when it comes to baguettes but the other day I had to try something I dont do very often; proving the dough over night. To do this you need to do polish (starter dough) and you need time. I takes 2 days to get this bread ready but belive me, it will be worth it. Texture and flavour really improves by letting the dough take its time.

Day one

Polish

70ml cold water
40grams rye flour

50grams strong bread flour

3grams fresh yeast

Dissolve the yeast in the water and add both types of flour. Mix until it creates a thick paste. Let this prove in a warm spot under a damp cloth for at least 10 hours.

Day one, evening

Dough

8grams fresh yeast

350ml cold water

470grams strong bread flor

65grams wholeweat flour

10grams fine sea salt

polish

Mix the yeast with water and polish. Add both types of flour and mix, add salt and start kneading the dough by hand for a least 7min. Let the dough prove over night in the fridge, in a bowl covered with clingfilm.

Day two

Take the dough out of the fridge and work it by hand for a couple of minutes, let prove for about 30min. Bake out 4 baguettes and let prove again for about 40min. Heat up the oven to 225C. Bake the bread in the middle of the oven for 18-22min with a tray of water in the bottom of the oven.