The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes

Name: The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes
Prep time: 18 h
Cook time: 18 h
Total time: 18 h
Yield: 4
Cuisine: Global
Ingredients: 56 grams 2 ounces bread flour; 754 grams 1 pound 10 2/3 ounces bread flour; 56 grams 2 ounces cool water; 511 grams 1 pound 2 ounces water; 1 gram pinch fresh yeast

This recipe serves 4. One serving contains 737 calories, 25g of protein, and 3g of fat. Head to the store and pick up ounces bread flour, pound 10 2/3 ounces bread flour, 2 ounce salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 18 hours. It is a good option if you're following a vegan diet.

Instructions

Prepare the mise en place for the poolish, taking care that the water is about 75 degrees.

Ingredients you will need

Water

To make the poolish, combine the bread flour and water with the yeast in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70 degrees for 12 to 14 hours.

Ingredients you will need

Bread Flour

Water

Yeast

Equipment you will use

Wooden Spoon

Mixing Bowl

When ready to make the final dough, prepare the mise en place.

Ingredients you will need

Dough

Combine the bread flour with the water in the bowl of a standing electric mixer fitted with the hook.

Ingredients you will need

Bread Flour

Water

Equipment you will use

Hand Mixer

Bowl

Mix on low speed until blended. Stop the mixer and autolyse for 15 minutes.

Equipment you will use

Blender

Add the salt along with the yeast and poolish and mix on low for 5 minutes. Increase the mixer speed to medium and mix for about 8 minutes, or until the dough has come together but remains slightly sticky. Check the gluten development by pulling a window.

Ingredients you will need

Dough

Yeast

Salt

Equipment you will use

Blender

Lightly oil a large bowl or container.

Ingredients you will need

Cooking Oil

Equipment you will use

Bowl

Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set aside to ferment for 1 hour.

Ingredients you will need

Dough

Equipment you will use

Bowl

Uncover and fold the dough.Again, cover with plastic film and set aside to ferment for 1 hour.

Ingredients you will need

Dough

About an hour before you are ready to bake the loaves, place the baking stone or tiles into the oven and preheat to 470 degrees. If using a pan to create steam, place it in the oven now.

Equipment you will use

Oven

Frying Pan

Lightly flour a clean, flat work surface.

Ingredients you will need

All Purpose Flour

Uncover the dough and divide it into four 350-gram / 12 1/2 ounce logs on the floured surface. Cover with plastic film and bench rest for 15 minutes.

Ingredients you will need

Dough

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each log into a baguette.

Ingredients you will need

Baguette

Dough

All Purpose Flour

Place each baguette, seam-side down, into a baguette pan. Cover with plastic film and proof for 45 minutes.

Ingredients you will need

Baguette

Equipment you will use

Frying Pan

Uncover the dough and, using a lame or razor, immediately score the loaves. To make the required steam, add 1 cup of ice to the hot pan in the oven. Immediately transfer the bread pans to the hot baking stone in the preheated oven.

Ingredients you will need

Bread