10APR2012 Baked Poolish Baguettes

Poolish Baguette by Weight: 1

10APR2012 Baked Poolish BaguettesToday’s Bread Recipe
8 oz poolish
6 oz whole wheat flour
1 oz rye flour
10 oz white flour
1.5 tsp salt
.75 tsp yeast
10 oz water

The Process

Since, I got a kitchen scale for my birthday, I have finally started weighing out my ingredients for bread! I’ve been focusing on a poolish baguette recipe out of one of my books. The recipe calls for a mixture of wheat and white flours, and a mixture of natural and dry yeast. I am hoping I can balance it to be similar to the French Boulangerie’s Tradition, a favorite while I lived there.

I made my dough, kneading until it reached 81 F internal and let rise for 1 hour. I followed that by shaping into baguettes and proofing in the oven for 1/2 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 5 minutes before baking. I reduced the heat to 450 F after spraying a few mists of water.

10APR2012 Raw Scored Poolish Baguettes10APR2012 Baked Poolish Baguettes