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Organic baguette with poolish

MODERN-BAKING
Bakery-Net Staff
Bakery-Net Staff
Fri, 1999-12-31 12:00
image/jpeg icon3115-king-arthur-baguette.jpg
image/jpeg icon3115-king-arthur-baguette0.jpg
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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Source URL: http://modern-baking.com/formulas/organic-baguette-poolish