BONUS – FERMENTED TIP – BAGUETTES BAKING SCHEDULES FOR THE WORKWEEK AND FOR THE WEEKEND

Want to have fresh baguettes for the perfect Sunday breakfast?

  • Feed your starter on Friday late at night (before you go to sleep).
  • Make your dough first thing Saturday morning
  • In 4-8 hours (when the dough has doubled in size, check out video number XXX), move the covered bowl into the fridge
  • On Sunday morning, super early (4AM/5AM), take the dough out of the fridge.
  • And shape your baguettes
  • Leave to proof at room temperature so they double, about 2-3 hours
  • Score and bake.

OR IF YOU HAVE ENOUGH ROOM IN THE FRIDGE:

  • Feed your starter on Friday late at night (before you go to sleep).
  • Make your dough first thing Saturday morning
  • In 4-8 hours when the dough has doubled, shape the baguettes, place them on a lined baguette tray/or some other tray lined with a thick towel. See videos XXX. Cover well.
  • Leave outside for 1-2 hours, then place the whole covered tray into the fridge.
  • On Sunday morning, take the covered tray with baguettes out of the fridge,
  • Leave to proof at room temperature in case nothing has happened in the fridge. The baguettes need to be alive, and airy. 
  • Score and bake.

For a sourtastic treat throughout the workweek (for example as a Thursday night dinner) and if you have enough space in the fridge for a tray

  • Feed your starter on Wednesday morning before work.
  • On Wednesday afternoon proceed to making your dough.
  • Leave the dough at room temperature until it about doubles in size (approximately 4-8 hours).
  • Shape your baguettes and put them on a lined baking tray. Cover well.
  • After 1-2 hours, move the covered tray to the fridge.
  • When you come home from work on Thursday afternoon, take the covered tray out of the fridge.
  • Check if the dough has proofed properly while in the fridge. 
  • If the baguettes still need to rise some more, move them back to room temperature until they’re ready to bake.

Find all your sourtastic utensils HERE.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved.

BY ANITA ŠUMER
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