This is my basic dough.

I’ve been using this particular dough now since about 2014.

The basics are the same, (flour, yeast, salt and water) .

Depending on the amount of flour, the yeast, salt and water will be adjusted.

And the hydration percentage can also be adjusted.

I recently have reduced the hydration to 63% which I think I will stick with.

Since 2014 I have been using the Autolyze, Stretch and Fold Method.

Perfect for baguettes, boules, big and large, and makes the best pizza dough.

I like to make multiple batches and leave them in the fridge for up to four days.

But usually for one to three.

Sometimes I use just yeast, sometimes sourdough starter, sometimes a bit of both.

And sometimes I make a Biga (Preferment) which can be made with either yeast or sourdough starter.

Tuesday morning I used my new food processor (Breville Sous Chef 16 Cup) to do the preliminary mix of two batches. I started doing this recently because it is easier on my neck and shoulder, that were injured in a car accident back in December.

Each batch was 600g of flour and each had 1 g of yeast, 15g of salt and 375g of water for a 63% hydration.

See Hydration Chart for other options

I still do the autolyze, stretch and folds over the next hour and after the last stretch and fold the dough went immediately into the fridge.

Took one out last night and left it on the counter from 8:00 PM until 4:00 AM this morning. Using just 1 gram of yeast makes for a slow rise. And it is a little cooler in the mornings now so the rise and proof were a little bit slower than normal.

Shaped and baked.

Started in the CSO (Cuisinart Convection Steam Oven)on the bread setting which adds steam to the oven at the beginning of the bake.

Since I’m baking multiple baguettes, after about 10 minutes

I transfer the baguette on to a stone in my conventional oven (500°F)

to finish baking while I add the next baguette to the CSO.

This allows me to bake four or more baguettes in about half the time.

Sliced