I’ve started making baguettes courtesy of a recipe, listed below, from Bill.
Baguettes made with a poolish
Ingredients
Poolish (night before)
· 1gm yeast (1/4 tsp) instant yeast
· 125gm (1/2) cup warm water
· 125gm (1 cup) unbleached all purpose flour
· maybe tsp of honey
· cover and leave overnight
Next morning
· 300gm (21/3 cup) unbleached flour
· 5gm (1 tsp) salt
· 1gm yeast (1/4tsp) instant yeast
· 140gm (1/2 cup plus 1 Tbs) warm water
Method
· add water (140gm) and mix
· add dry ingredients
· mix until flour incorporated
· leave for 10 minutes covered
· stretch and fold over then turn upside down – leave and cover; do 4 times every 10 minutes
· proof for 1 hour
· punch down using fingers
· divide in to two equal pieces
· flatten out in to rectangle by stretching ends; fold ends towards middle and then top and bottom to middle
· rest for 15 minutes fold side down covered with damp towel
· turn over, flatten: start at one end corner, fold 1/3 ; same other end and then other sides
· roll out
· place on floured cloth
· cover and let rise for 1 hour
· transfer to tin
· score 5 times
· 246C until done; place pan of water into oven to create steam
· cool for 1 hour
Below are the utensils l use. The dough whisk is Danish, but strangely is made in Poland!
