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Poolish Baguette

INGREDIENTS

Poolish Mixture

150g Prima Artisan Bread Flour
1g Low Sugar Yeast
150g Water (17.5°C)

Main Dough

301g Poolish Mixture
350g Prima Artisan Bread Flour
10g Salt
2g Malt Extract
3g Low Sugar Yeast
225g Water (0°C)

 

PROCEDURE

POOLISH MIXTURE

  1. Mix Prima Artisan Bread Flour and ingredients together. Ferment at 28°C for 2 hours. Keep final mixture temperature at 22 – 24°
  2. Chill at 5°C for 12 hours until poolish mixture doubles in volume.

MAIN DOUGH

  1. Thaw poolish mixture at ambient until temperature reaches 12°C. The mixture should have doubled in size with the middle portion sink in.
  2. Mix together Prima Artisan Bread Flour, poolish mixture and all ingredients except salt, using low speed for 6 minutes until 70% gluten development.
  3. Add in salt and mix until dissolved.
  4. Change to medium speed and mix until gluten fully develops. Keep final dough temperature at 22 – 24°C.
  5. Bulk ferment at ambient (28°C) for 30 minutes.
  6. Punch dough and ferment for another 30 minutes.
  7. Portion into 200g dough pieces, pre-shape and rest for 20 minutes.
  8. Final shape into baguette and proof at ambient (28°C) for 30 minutes.
  9. Score the dough as desired.
  10. Preheat oven with pizza stone or baking pan. Baking options according to oven type:

A. Spray water on the surface of the dough and bake at 230°C (top heat) and 210°C (bottom heat) in oven for 24 – 26 minutes.

OR

B. Spray water on the surface of the dough and bake at 220°C in oven with fan for 22 – 24 minutes.

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