Poolish:
1 cup + 2 tbsp (5 oz.) Bread Flour
2/3 cup (5 oz.) Water
1/8 tsp Instant yeast
Final Dough:
2 1/2 cups (11 oz.) Bread Flour
2/3 cups (5.5 oz.) Water
2 tsp salt
2 1/4 tsp (0.25 oz) Instant Yeast
Poolish
Directions:
Disperse the yeast in the water, add the flour, and mix until smooth. Cover with plastic and let stand for 12 to 16 hours at about 70°F or 24 hours at about in the fridge.
Add the rest of the ingredients for the baguette dough into a bowl with the poolish. Stir until well combined. It will become a sticky dough. You may need to use your hands to knead slightly.
Once as all of the flour is hydrated and you have a shaggy dough with no dry spots, cover the bowl with a piece of plastic wrap and let it set at room temperature for 20 minutes.
Transfer dough to floured surface and knead by hand for 5 minutes (dough will be sticky).
Let the dough rest in a bowl for 45 minutes, then fold the dough over itself, cover and let rest for another 45 minutes.
After its done resting, place the dough onto a lightly floured surface and divide into 2 equal pieces. Pre-shape into 2 rectangles. Transfer to parchment paper, cover with a clean towel, and let proof for 15-20 minutes.
Afterwards, flatten the dough and fold the rectangle in a batard shape (or baton shape for baguettes). Let proof for an additional 15-20 minutes.
While they’re proofing preheat oven to 425°f along with a pizza stone or sheet pan turned upside down. Add 1- 1 1/2 cups water to a shallow pan at the bottom rack of the oven.
Just before baking, lightly dust the loaves with flour and score each on top with 2-3 diagonal cuts.
Carefully slide the loaves onto the preheated pan, and bake for 20-25 minutes removing the water after 10 minutes.
Remove and let cool, the result should be very crusty bread. Enjoy!
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