Millhouse Sourdough Baguettes

These use Ojai’s Millhouse fresh-milled whole wheat!

Ingredients

700g Filtered Water

600g Millhouse Whole Wheat Flour

400g White flour

200g Active Sourdough Starter

20g Salt

100g Bassinage Water

Instructions

1. Combine water and flour, autolyse for 1 hour
2. Add starter and salt, mix, slowly adding bassinage water – then stretch and fold twice every 20 mins
3. Rest in fridge for 24h.
4. Shape and transfer to couche, rest for 20mins in fridge
5. Spread thin layer of flour on tops, score and bake with steam at 500F for 15 min – remove steam and bake for another 15 mins until you like the color.

Make More

x2 1400g Filtered Water 1200g Millhouse Whole Wheat Flour 800g White flour 400g Active Sourdough Starter 40g Salt 200g Bassinage Water