Pictorial – Cold Fermentation

I started three more batches of dough on Sunday morning before leaving for work.

Three batches of dough.

Each batch was the same. 600g of flour, 63% hydration (375g water), 1g of yeast and 15gs of salt.

After the last stretch and fold the containers went into the fridge for a long cold fermentation, to be baked over the next 3 to 4 days.

Took one batch out last night at 8:00 PM (Tuesday)

and left if out on the counter over night, until 4:00 AM this morning (Wednesday).

Ready to go.

Divided into four pieces.

I just eyeball, not interested in making each baguette the exact same size.

I did weigh the pieces though for the purpose of this post.

Two were in the 240g range and two were slightly larger at 260g and 269g.

Preshaped four baguettes and left to rest for 25 minutes.

Finished shaping.

Seam side down, dusted with flour, covered and left to proof.

An hour later I did the finger dent test and baguettes were ready to start baking.


Baguettes are scored using a razor blade. And the scoring is lengthwise.

I use one of our floured transfer boards to transfer the baguettes on to a preheated stone in the Cuisinart Convection Steam (CSO).

Will hold up to 15 Inch baguette on the diagonal

Baked on the Bread Steam setting for 10 minutes before transferring to the stone in the conventional oven to finish baking. The oven is set a 500°F so they finish quickly in less than 5 minutes. This way I can bake four baguettes in about half the time.

The other two batches will be baked over the next couple of days.

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