Organic baguette with poolish


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Ingredients Lbs. Ozs.
Baker’s %

POOLISH




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.
Final Dough




King Arthur Organic Artisan flour*

22
 

100
Water
11
6.4
52
Salt
 

11.2
3
Poolish
22
100

Total appr. wt.
56

8


Instructions: 

 

  1. 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.
  2. Bulk ferment for two hours with a fold after one hour.
  3. Scale 14-oz. pieces for baguettes. (7# press for 3-oz. French rolls)
  4. Pre-shape and rest for 20 to 30 minutes, covered.
  5. Shape into baguettes and final proof at 75°F for about one hour. Be careful not to overproof.
  6. 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

Ingredients Lbs. Ozs.
Baker’s %
OVERALL FORMULA


King Arthur Organic Artisan flour*
33

100
Water
22
6.4
68
Salt
11.2
2
Yeast
8
1.4



* You may use King Arthur Sir Galahad Flour in this formula if you reduce the hydration of the final dough by about 2%.

This formula was contributed by King Arthur Flour

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