Organic baguette with poolish
|
|
||||
| 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:
|
||||
| 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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© 2008 Penton Media Inc.
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Bakery-Net Viewpoints: |
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Heather Henstock: |
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