Recipe:
85g all purpose flour
85g bread flour
30g whole wheat flour
140g water
4g salt
40g active starter/levain

Mix flours and water and let sit for 30 minutes. Add salt and starter and mix for 5-6 minutes. Let rest 30 minutes and then give it one stretch and fold. Lightly oil a shallow pan/dish that has a lid and dump dough in. With a 30 minute rest between each one, do 4 folds over 2 hours. Let the dough sit another hour and then put it in the fridge. (Total of 3.5 hours at around 72 degrees).

The next day, and this is what’s in the video, dump the dough and preshape into a cylinder. Let rest for one hour. Shape into a baguette and let rest for another hour. Bake at 500 with steam for 10 minutes and then another 8-10 minutes without steam. Enjoy fresh and warm!

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