Baguettes with Poolish
From trigger 16 years ago
- 26 minutes to make
- Serves 12
This recipe is from the book” BREAD a Bakers Book of Techniques and Recipes” by Jeffrey Hamelman. A wonderful bread with a rich golden color. Made when taking baking course at the San Fransisco Baking Institute.
Ingredients
- baguettes with Poolish shopping list
- OVERALL FORMULA shopping list
- bread flour 2 lb shopping list
- water 1lb, 5.2 oz shopping list
- salt .6 oz shopping list
- yeast .13oz instant dry shopping list
- Total Yield 3lb, 5.9oz shopping list
- POOLISH shopping list
- bread flour 10.6 oz (2 1/8 cups) shopping list
- water 10.6oz (1 1/8 cups) shopping list
- yeast (1/8 teaspoon instant dry) shopping list
- FINAL DOUGH shopping list
- bread flour 1lb, 5.4oz (4 7/8 cups) shopping list
- water 10.6 oz (1 1/8 cups) shopping list
- salt .6oz (1T) shopping list
- yeast .13oz, instant dry (1 1/4tsp) shopping list
- Poolish 1 lb, 5.2oz (all the above) shopping list
How to make it
- RECIPE INSTRUCTION
- POOLISH: Disperse the yeast in the water, add the flour, and mix until smooth. Cover the bowl with plastic and let stand for 12 hours to 16 hours at about 76 degrees F
- MIXING: Add all the ingredients in the bowl, including the poolish. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients. If necessary, correct the hydration by adding water or flour in small amounts. Finish mixing on second speed for 3 to 3 ½ minutes. The dough should be supple and moderately loose. Desired dough temperature is 76 degrees F.
- BULK FERMENTATION: 2 hours
- FOLDING: Fold the dough once after 1 hour.
- DIVIDING AND SHAPING: Divide the dough into 12 to 16 oz pieces. Preshape lightly into rounds and leave on a slightly floured work surface, seam up, covered with plastic. Once the dough has relaxed sufficiently (10 to 30 minutes depending on how tightly it was preshaped), shape into long, slender, and graceful baguettes. Place them between folds of bakers’ linen, leaving enough space between each baguette so they can expand without tearing during final fermentation, Cover the loves with baker’s linen and plastic to protect them from air currents and prevent the formation of a crust on the surface of the loaves.
- FINAL FERMENTATION: 1 to 1 ½ hours at 76 degrees F.
- BAKING: With normal steam, 460 degrees F for 24 to 26 minutes for baguettes, depending on dough weight.
- Hint for home oven baking I line the bottom oven rack with unglazed Quarry Tiles and set the rack on the lowest shelf setting. I use a plant mister in place of steam. Preheat oven 2 hours prior to baking, 5 minutes before baking open oven door and mist oven for 6 seconds.
- Load a baguette onto a peel and make 5 slashes at a 30-degree angle to the surface of the bread with a razor blade or a Lame. Open oven and slide loaf onto baking stone, and mist again for another 5 seconds.
- Once the bread shows color wedge open the oven door with a metal spoon. This allows the oven to dry out and a crispy crust to form.
- Now let the bread cool completely so the flavor can develop fully, be patient it will be worth it.
Mixing
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The Rating
Reviewed by 10 people-
That is great!
mystic_river1
in Bradenton loved it
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fantastic michael look at all those steps its so worth it great pics there.........keep em coming
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Holy cow is right, this looks incredible. You have my 5. Great post Trigger.
chefmeow
in Garland loved it
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