17APR2012 Poolish Baguettes

Poolish Baguette by Weight: 2

17APR2012 Poolish BaguettesToday’s Bread Recipe
7 oz poolish
5 oz whole wheat flour
1 oz rye flour
11 oz white flour
1.5 tsp salt
.75 tsp yeast
10 oz water

The Process

My last attempt had a good crust, some oven rise and great flavor. However, I’m focusing on a making it similar to the French Boulangerie’s Tradition, and the crumb was too dense for that. So, I adjusted my recipe to increase the APF, though not my process. There is a lot of room there too.

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 10 minutes before baking. I reduced the heat to 450 F after spraying a few mists of water.

17APR2012 Shaped Scored Poolish Baguette Dough17APR2012 Poolish Baguettes