Bread Pitt Hybrid Demi-Baguettes

Method

1. Mix the poolish until smooth. Cover loosely and ferment 10–14 hours at room temperature. It is ready when bubbly, domed, and just beginning to recede.
2. Mix the levain and ferment 8–10 hours overnight. It is ready when doubled, airy, and slightly domed.
3. Combine the final-dough water, poolish, and levain.
4. Add the flour and mix until no dry flour remains. Rest 30 minutes.
5. Add salt and optional yeast. Mix on low to medium-low for 3–5 minutes, until smooth and slightly sticky.
6. Bulk ferment 2½–3 hours at about 73°F. Perform folds at 30, 60, and 90 minutes.
7. End bulk at roughly 60–70% rise, with a smooth surface, visible bubbles, and an airy, slightly jiggly feel.
8. Turn onto a lightly floured surface, gently form a rectangle, and divide into 6 pieces of about 155 g.
9. Pre-shape into loose logs and rest 20 minutes.
10. Lightly flatten each piece. Fold the top third down, fold the bottom third up, stitch the seam lightly, and roll into 8–10 inch baguettes with a slight taper.
11. Place seam-side up in a well-floured couche. Rice flour may be mixed in for easier release. Proof 45–60 minutes, until slightly puffy and elastic and a finger dent springs back slowly.
12. Preheat oven to 475°F with a cast-iron steam pan for 30 minutes.
13. Transfer baguettes to parchment. Score each with 3 slightly overlapping diagonal cuts, about ¼ inch deep, holding the blade at roughly 30°.
14. Load the baguettes and pour 1 cup boiling water into the hot steam pan.
15. Bake 10 minutes with steam. Carefully remove the steam pan, then bake another 8–10 minutes, until deep golden and 205–208°F internally.
16. Cool at least 30 minutes before slicing.

Notes

• Lightly flour the tops before scoring to prevent sealing.
• The dough should feel soft and slightly sticky.
• Flour the couche well; rice flour may be mixed in for easier release.
• Optional variation: shaped baguettes may be cold-proofed overnight. Both same-day and overnight methods are tested.

The final frame

What success looks like

• Thin, crisp, lightly blistered crust
• Soft, airy crumb with mostly even holes and a few larger openings
• Balanced flavor with mild sourdough complexity