Baker’s Formulas

French Bread with Poolish

French Bread with Poolish

Metric Baker's %
King Arthur Sir Galahad Flour 10.0kg 100%
Water 6.7kg 67%
Salt 0.2kg 2%
Yeast 0.11kg 1.1%
Total Yield 17.01kg 170.1%

Poolish Mix all the ingredients together. Cover and leave at room temperature until ripe. Adjust yeast percentage accordingly.

Final Dough Add all the ingredients to the mixing bowl, and mix on first speed for 3 minutes to incorporate the ingredients. Adjust the hydration as necessary. Mix on second speed for an additional 3 minutes, to moderate gluten development.

Desired Dough Temperature 75°F

Bulk Fermentation 2 hours, with a fold after 1 hour.

Divide the dough into desired weights. Pre-shape, and when sufficiently relaxed, give a final shaping.

Final Proof About 1 hour.

Baking Steam the oven, load the bread, and steam again.

Oven Temperature 460°F. Bake time is dependent upon dough weight and shape.

Metric Baker's %
King Arthur Sir Galahad Flour 3.3kg 100%
Water 3.3kg 100%
Yeast 0.007kg .2%
Total Yield 6.607kg 200.2%
Final Dough
King Arthur Sir Galahad Flour 6.7kg
Water 3.4kg
Salt 0.2kg
Yeast 0.103kg
Poolish 6.607kg
Total Yield 17.01kg