 |
Poolish
| Ingredients | Bakers % | Weight |
| Flour | 70 | 2.800 |
| Rye Flour | 30 | 1.200 |
| Water | 100 | 4.000 |
| Yeast (instant) | .1 | .004 |
| Total | 200.1 | 8.000 |
Procedure
Mixing
Mix until ingredients are well incorporated
Fermentation
Ferment 12 hours at 75o F
Levain
| Ingredients | Bakers % | Weight |
| Flour | 100 | 1.000 |
| Water | 50 | .500 |
| Starter | 50 | .500 |
| Total | 200 | 2.000 |
Procedure
Mixing
Mix until ingredients are well incorporated
Fermentation
Ferment 12 hours at 75o F
Final Dough
| Ingredients | Bakers % | Weight |
| Flour | 90 | 9.000 |
| Whole Wheat Flour | 10 | 1.000 |
| Water | 60 | 6.000 |
| Salt | 3 | .300 |
| Yeast (dry instant) | .4 | .040 |
| Poolish | 80 | 8.000 |
| Levain | 20 | 2.000 |
| Total | 263.4 | 26.340 |
Procedure
Mixing first speed
5 Minutes
Mixing second speed
Improved mix (gluten 2/3 developed)
Desired dough temperature
74o to 76o
First fermentation
2 hours
Divide
350 g for baguettes
Pre-shape
Rectangle
Resting time
30 minutes
Shape
Baguette shape with pointed end
Proof
1 to 1.5 hours at room temperature on dusted linen seam up
Bake
470o F (with steam) for 20-22 minutes
Formulation courtesy of the San Francisco Baking Institute
