Parisian baguettes

Even though it’s non-traditional for a classic Parisian baguette, I’m leaning toward using a natural leaven/sourdough starter. I’m planning a large batch of eight 500 g baguettes.

Total water (hydration): 73%

Sourdough mother: 15%

Salt: 2%

My main questions

Since this is 100% white flour, should I lower the hydration to somewhere around 68–70%?

I’m planning to do both the bulk fermentation and final proof at room temperature, then bake all eight baguettes at once. Would I be better off using a different fermentation schedule or staggering the final proof and bake?

I’d appreciate any advice on hydration, fermentation, handling such a large batch, and getting the best possible baguette from this formula.

Your pic looks like you can do 50 cm bags. If only!

So I’ve used that Costco AP (assumed to be Central Milling) for a number of years. Have recently been using CM branded Beehive AP, but I think it’s pretty much the same flour. I’ve recently pushed my hydration to 76% with great results. I should also add that I include sourdough levain AND a biga. I always use an overnight retard…the cold dough helps with pre-shaping and shaping a bit, especially at this high hydration. 1.8 kg of dough for 6 300g bags will pretty much fill up my 8 l Camaro overnight. Have popped the lid a few times with that much dough.

I’ve been working in the 70-74% range for most of the last few years, so I would guess that 73% is not going to give you much trouble.

Phil

I was attaching two bagette pans lengthwise with paper clips. It work and I was making extra longs!

This time around I decided it was to cumbersome, not worth the trouble. It was fun! I am sure you could find those bakes here. Thanks for the good info on your experience with this flour. I am thinking to go down to 70% anyway. If only to make for a nicer easier, better shaping outcome.