make 8 x 210g Baguettes with poolish
MAKE POOLISH THE DAY BEFORE
250g organic bread flour 250g bottled/filtered water big pinch yeast
Mix into as thick batter Cover with cling film
Leave out over night for 16-24 hours on the kitchen worktop
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MAKE DOUGH
500g pre-ferment poolish 400g filtered/bottled water 750g organic bread flour 7g fast action yeast 18g salt 1650g total
Add poolish to large bowl Add water and mix with the poolish until smooth Add the dry ingredients
Mix into rough dough Tip onto work surface Knead lightly Place into lightly oiled container Autolyze/rest for 30 minutes
Do 2-3 stretch and folds at 30 minutes intervals The dough is ready when it looks like a large pillow
Tip out onto well floured work surface Weigh into 210g pieces mould into small rounds place into container Rest for 10 minutes Mould into loose oblong shapes place into container Rest for 15 minutes
Shape into baguettes
Place seam side up in a well floured couche Cover and leave to rise for 45-60 minutes check at 30 minute intervals
Lightly oil baguette trays Gently lift the dough from the couche using board Place the dough seam side down in baguette trays Score the dough
Bake with steam at 230C / 210C fan for 30 minutes
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bakers percentages Total four = 750 + 250 = 1000g flour Total water = 400 + 250 = 650g water 650/1000 = 0.65*100 = 65.0 bakers % = 65% hydration
That's new to me. Back in my commercial baker days we used water straight from the tap and had to keep the sourdough starter in the fridge overnight during the summer months or it would ferment into vinegar by next morning. Every country's water is different though.
Beautiful baguettes by the way.
Yeah, it's probably a best practice thing rather than strictly necessary.
And they aren't my baguettes, but I did save this post to try them soon.