Sourdough sticks

This recipe is from the book "Baker" by Dean Brettschneider and Lauraine Jacobs...

The Dough

Ingredient Weight US Volume Bakers Percentage
organic flour 300 g 10.58 oz 2.35 cups 98.04%
starter 150 g 5.29 oz 1.18 cups 49.02%
olive oil 6 g 0.21 oz 0.48 tbspns 1.96%
malt flour 6 g 0.21 oz 0.8 tbspns 1.96%
filtered or spring water COLD 150 g 5.29 oz 0.64 cups 49.02% (hydration)
sea salt 7 g 0.25 oz 0.48 tbspns 2.29%
Total Weight: 619 grams / 21.83 ounces
Total Flour Weight: 306 grams / 10.79 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.


Finished dough temperature
22-24c (72-75f)

Mix the dough cover and leave in a warm place (23-26c / 72=73-77f)

then put in refrigerator for 10-12 hours take out dough let come to room temp (2 hours)The recipe says mould into baguette shapes on a tray using a special fluted baguette tray then allow to proof for 45 mins then put back in refrigerator covered for another 18-24 hours.
Remove from refrigerator final proof, slash with razor blade then into an oven heated 230c-240c (445f-465f) using steam, bake for 20-25 mins.

This seems like a heck of a long time to keep in the refrigerator but that's what it says in the book.