Cecil, bakes

Baguettes (Poolish)

Ingredients

Poolish

  • 200g bread flour
  • 0.5t yeast
  • 200mL warm water

Baguettes

  • 200g flour
  • 250g bread flour
  • Remaining yeast from a 7g sachet
  • 1.5t salt
  • 250mL water
  • Semolina for dusting
Method

Poolish

  1. Mix flour and yeast
  2. Combine with water
  3. Chill overnight

Baguettes

  1. Combine flours, yeast and salt
  2. Add water to poolish then combine with flours
  3. Let sit for 20 minutes
  4. Mix in mixer for 5-8 mins - until firm and elastic
  5. Shape into a ball
  6. Prove until doubled
  7. Shape without knocking back
  8. Press into 3 ovals, then fold long sides into middle, and roll up, place seam side down
  9. Prove until doubled
  10. Bake at 240C for 20 minutes (with steam if possible)