The formula for this bake is based on Hamelman's Vermont sourdough, scaled to yield 3 Baguettes at 400 grams. The modus operandi, is as follows.
The day before:
12:00 PM - Levain build #1
6:00 PM - Levain build #2
The day of:
5:00 AM - 1 Hour fermntolyse (Flour, Water and Levain)
6:00 AM - Add in the salt, spin in the Bosch mixer ( 5 Minutes # 2) Rest in the Bosch bowl covered for 5 Minutes.
6:05 AM - Spin for 5 Minutes more at #2
6:10 AM - Move the now cohesive/elastic (yet sticky) dough ball to the straight sided, oiled fermenting container. Allow the dough ball to ferment at room temperature, until doubled in volume. (2Hrs. with one set stretch/fold at 45 min.)
8:10 AM - Move the dough, still in the container to the refrigerator for the retard.
9:10 AM - Turn the dough ball out and scale to 1 600G and two 300G balls. On a lightly floured work bench, shape 2 300G Baguettes and 1 600G boule. Cover the loafs and return to the refrigerator for cold proof.
2:00 PM - Pre heat the oven to 500F. at 2:30 PM add a steam source. (The baguettes did not seem well proofed at this point.) I moved them to the now warm kitchen to accelerate the proof. The boule looked fine and stayed in the refrigerator.
3:00 PM - Lower oven temp. to 450F.Slash/sprits and bake the baguettes. Set to cool.
3:25 PM - Slash/sprits and bake the boule straight from the refrigerator. Set to cool.
The goal was to have fresh, cooled baguettes for dinner. I love it when a bake works like clock work! (More or less)
NYC street food for dinner. Let's over complicate sausage and peppers, with homemade baguettes and a boule just for fun!
1. The pre-shape
2. The final shapes
3. Now for a long slow cold ferment, shooting for a 3:30 PM bake.
4. Two bats and one ball, out of the oven.
5. Phase two of the "Street Food" bake. Getting down to the meat of the matter!
#NYCStreetfood
Pre-shape
![food and indoor](https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/93594159_2855862797802749_1335318573710573568_o.jpg?_nc_cat=109&_nc_sid=8024bb&_nc_ohc=Hs_wZFelxrUAX_QlHQ9&_nc_ht=scontent-iad3-1.xx&oh=5b5aa309b7483ef7b05640e19c27ceb8&oe=5EBE8B36)
Final Shapes
![food](https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/93356468_2855862894469406_94342126342504448_o.jpg?_nc_cat=104&_nc_sid=8024bb&_nc_ohc=sFPGN15_mnoAX_mQWNh&_nc_ht=scontent-iad3-1.xx&oh=e533b7b145a09f0682b6ef133de26cf0&oe=5EC0D7D8)
Self explanatory
![food](https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/93788384_2856453324410363_3088271611141292032_o.jpg?_nc_cat=107&_nc_sid=8024bb&_nc_ohc=mYeBhMvJdMkAX9jvhXw&_nc_ht=scontent-iad3-1.xx&oh=0f01367e3f86bfe90bc3539f74756b51&oe=5EBFBC9F)
The meat of the matter
![food](https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/93473303_2856480477740981_6117059943867613184_o.jpg?_nc_cat=106&_nc_sid=8024bb&_nc_ohc=ZXog-kxNWGQAX_4_rqX&_nc_ht=scontent-iad3-1.xx&oh=c3d7212dca0d0e989df07e0102c0c56e&oe=5EC18171)
Add some color
![food](https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/93520389_2856617344393961_6686774380585811968_o.jpg?_nc_cat=109&_nc_sid=8024bb&_nc_ohc=pKFOgFI8lBcAX8qOs4V&_nc_ht=scontent-iad3-1.xx&oh=4303b369b7fa8b06fc9a0050c9900b33&oe=5EC1E39B)
Obligatory crumb shot
![food](https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/93375017_2856617367727292_9091124461893058560_o.jpg?_nc_cat=107&_nc_sid=8024bb&_nc_ohc=ZXypJVN1F5QAX9n3mZC&_nc_ht=scontent-iad3-1.xx&oh=f965ca66b776204b96cfa296a1a62414&oe=5EBF6F11)
The culmination of a well planned bake.
![food](https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/93359894_2856617257727303_4856746333962240000_o.jpg?_nc_cat=104&_nc_sid=8024bb&_nc_ohc=WyQB3GT5aWEAX9D2E5g&_nc_ht=scontent-iad3-1.xx&oh=53f23558246f61ff6364ec8a31715770&oe=5EC1E557)