记录用，数量减半, 三天完成
用料
| preferment dough 12-24 hours | |
| 高筋面粉 | 225克 |
| 水 | 145克 |
| 鲜酵母 | 3克 |
| 盐 | 3克 |
| main dough | |
| 高筋面粉 | 250g |
| 盐 | 5g |
| 水 | 150ml |
| 鲜酵母 | 5g |
| prefermented dough cut into small pieces add to the main dough |
baguette from Patrick Ryan的做法
preferment overnight or up to 24 hours. Mix well with the main dough, knead for 8 to 10 minutes to develop the gluten.
chill the dough again up to 18 hours.
Pre-shaping, rest the dough 10-15 minutes
图
Shaping and final prove ~1 hour
240 degrees 20 minutes, with steam
