this post was submitted on 09 Aug 2025
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Bready

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Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

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8 x 210g Baguettes with poolish (lemmy.ml)
submitted 2 days ago by infjarchninja@lemmy.ml to c/bready@lemmy.world
20 comments fedilink hide all child comments
 

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

;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;

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

;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;

bakers percentages Total four = 750 + 250 = 1000g flour Total water = 400 + 250 = 650g water 650/1000 = 0.65*100 = 65.0 bakers % = 65% hydration

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[–] infjarchninja@lemmy.ml 1 points 6 hours ago

here is a montage of all the photos during the making of the baguattes

[–] infjarchninja@lemmy.ml 2 points 1 day ago* (last edited 1 day ago)

I have always used either filtered or bottled water for my baking.

All bakeries I have worked at use filtered water.

The chlorine and chloramine in tap water are not good for natural yeast and will kill it. Not that good for drinking either.

I used to keep fish some 20-30 years ago.

The process back then to top up your aquarium, was to fill a bucket with tap water, and leave it for 24 hour for the chlorine to evaporate.

This changed with the introduction of chloramine and you now need specialist chemicals to remove the chloramine.

The introduction of chloramine into our tap water here in the UK came about 30 years or so ago, when a London hospital was overwhelemed with its patients dying of water bourne diseases.

Initially they could not work out what was causing it. They eventually found that the culprit was the water storage tank on the roof of the Hospital that supplied its water. The stagnant water had developed all sorts of bacteria and viruses.

So they introduced chloramine.

Generally though, I do not trust any privatised water company here in the UK. They are more concerned with profits than providing clean water.

I personally have a black staining sludge forming in my toilet cistern and in the outlet of my taps. It is not clean water.

So I always only use filtered water for everything.

[–] grte@lemmy.ca 12 points 2 days ago (1 children)

That's some fine looking bread. Suddenly I'm feeling second breakfast.

[–] infjarchninja@lemmy.ml 5 points 2 days ago

dont forget fellow hobbit:

after second breakfast

Elevenses

Luncheon

Afternoon Tea

Dinner

Supper

[–] jeena@piefed.jeena.net 8 points 2 days ago (1 children)

I didn't know there is something called baguette trails, interesting, does it help to keep the shape or what is it for?

[–] Valmond@lemmy.world 4 points 2 days ago

I don't remember why, but it has a purpose, maybe the roof lifting better?

[–] nightm4re@feddit.org 6 points 2 days ago (1 children)

Congrats on those beautiful baguettes 😍

[–] infjarchninja@lemmy.ml 1 points 1 day ago

thank you

[–] infjarchninja@lemmy.ml 6 points 2 days ago

The baguette trays do help keep the shape, but more importantly, they stop the dough rolling off.

Over the years making these baguettes I have had many baguette doughs slide off the baking sheet as I slide them into the oven.

There is no difference in the final bread using a basic oven baking sheet.

I saw the baguette trays for cheap in TKMax. I think they were £2.50 each.

[–] anon6789@lemmy.world 4 points 2 days ago

I have crust envy! Beautiful work! 😍

I've got similar baguette trays (mine are shorter to fit my Breville oven, so I think they're technically baton trays) and I love them so much. I get less spread and I love the texture from the holes. After I grease them, I like to sprinkle with corn flour or semolina for some even greater texture.

[–] AWizard_ATrueStar@lemmy.world 2 points 2 days ago

Looks great! It is Saturday, maybe I should throw a poolish together for tomorrow…..

[–] Geometrinen_Gepardi@sopuli.xyz 2 points 2 days ago (2 children)

What's wrong with your tap water since you're using bottled?

[–] infjarchninja@lemmy.ml 1 points 1 day ago (1 children)

I have always used either filtered or bottled water for my baking.

All bakeries I have worked at use filtered water.

The chlorine and chloramine in tap water are not good for natural yeast and will kill it. Not that good for drinking either.

I used to keep fish some 20-30 years ago.

The process back then to top up your aquarium, was to fill a bucket with tap water, and leave it for 24 hour for the chlorine to evaporate.

This changed with the introduction of chloramine and you now need specialist chemicals to remove the chloramine.

The introduction of chloramine into our tap water here in the UK came about 30 years or so ago, when a London hospital was overwhelemed with its patients dying of water bourne diseases.

Initially they could not work out what was causing it. They eventually found that the culprit was the water storage tank on the roof of the Hospital that supplied its water. The stagnant water had developed all sorts of bacteria and viruses.

So they introduced chloramine.

Generally though, I do not trust any privatised water company here in the UK. They are more concerned with profits than providing clean water.

I personally have a black staining sludge forming in my toilet cistern and in the outlet of my taps. It is not clean water.

So I always only use filtered water for everything.

[–] Geometrinen_Gepardi@sopuli.xyz 1 points 1 day ago

Oh, you're from the UK. Makes sense that you have heavily chlorinated water, exactly because of those attic water tanks.

In Finland where I'm from, the water is also chlorinated of course but not enough to cause any problems with baking.

[–] Pronell@lemmy.world 2 points 2 days ago (1 children)

Minerals can interfere with the yeast colony, so you want to use filtered water for poolish and sourdough starter.

Learned that off of YouTube earlier this week in a how to make your own sourdough starter video.

And that's simple enough to share here. 50g flour and 50g water in a jar, left out and capped but not sealed. Remove 50% and replace with even amounts daily until you can tell that yeast has made it's way in. Done.

[–] Geometrinen_Gepardi@sopuli.xyz 3 points 1 day ago* (last edited 1 day ago) (1 children)

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.

[–] Pronell@lemmy.world 1 points 1 day ago

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.

[–] violetsoftness@piefed.blahaj.zone 1 points 2 days ago (1 children)

this looks really nice thank you for the making of photos

[–] infjarchninja@lemmy.ml 2 points 1 day ago

thank you

[–] sqw@lemmy.sdf.org 0 points 2 days ago (1 children)

try sticking the poolish in the fridge overnight. 30 minutes baking seems like quite a long cooking time, watch carefully after 15-20.

i know i would personally not enjoy the heavy dusting on these.