Organic baguette with poolish formula
| Ingredients | Lbs. | Ozs. | Baker’s % |
|---|---|---|---|
POOLISH |
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| King Arthur Organic Artisan flour* | 11 | 100 | |
| Water | 11 | 100 | |
| Yeast | 0.4 | 0.2 | |
| Total appr. wt. | 22 | 0.4 | |
|
Instructions: Combine ingredients, cover and allow to rest for 14 to 16 hours at 70°F.
|
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FINAL DOUGH |
|||
| King Arthur Organic Artisan flour* | 22 | 100 | |
| Water | 11 | 6.4 | 52 |
| Salt | 11.2 | 3 | |
| Yeast | 6.4 | 2 | |
| Poolish | 22 | 100 | |
| Total appr. wt. | 56 | 8 | |
Instructions:
- Mix all ingredients on 1st speed for two to three minutes. Switch to second speed and continue mixing for another two to three minutes. Desired dough temperature is 76° to 78°F.
- Bulk ferment for two hours with a fold after one hour.
- Scale 14-oz. pieces for baguettes. (7# press for 3-oz. French rolls)
- Pre-shape and rest for 20 to 30 minutes, covered.
- Shape into baguettes and final proof at 75°F for about one hour. Be careful not to overproof.
- Bake at 435°F (225°C) for about 23 to 25 minutes. Pre-steam oven, and give an additional steam of two to three seconds.
Yields about 65 14-oz. baguettes
*You may use King Arthur Sir Galahad artisan bread flour in this formula. If you do so, reduce the hydration of the final dough by about 2%.
For the overall formula for organic baguettes, visit www.bakery-net.com
This formula was contributed by King Arthur Flour in MODERN BAKING, January, 2005
