20MAR2012 Poolish Baguettes

Poolish Baguette #2

20MAR2012 Poolish BaguettesRecipe
1 Cup Poolish
1.5 Cups Whole Wheat Flour
.25 Cups Rye Flour
2 Cups APF
1.5 tsp salt
3/4 tsp instant yeast
1.25 Cups Water

Process

The recipe calls for a mixture of wheat and white flours, but I have also added rye. Since I cannot weigh my ingredients, I have taken to sifting all flours to increase the bakers percentage.

I made my dough, kneading until it reached 83 F internal and let rise for 2 hours. I followed that by shaping into baguettes and proofing in the oven for 1 hour. I set my oven and it took about 15 minutes to heat to 500 F for baking hearth-style on a baking pan. I scored them about 15 minutes before baking. I reduced the heat to 450 F after spraying a few mists of water.

20MAR2012 Raw Scored Poolish Baguette20MAR2012 Poolish Baguettes