Recipes

Baguette using Laucke Bandicoot Flour - Poolish

Ingredients

Weight/
Volume
Ingredients
POOLISH
500 g Laucke Bandicoot Flour
500 g Water
1 g Yeast, dry
FINAL DOUGH
1,500 g Laucke Bandicoot Flour
800 g Water
40 g Salt
10 g Yeast, dry
1,001 g Poolish

Method

  1. Yield: 9 x 350 g Sticks.

  2. Mix Poolish for 3 minutes at low speed.

  3. Finish temperature of dough 26°C.

  4. Rest Time of Poolish 60 Minutes.

  5. Final Dough – Mix for 2 minutes on low speed, then 4 minutes on medium speed.

  6. Add Salt, and mix for 1 minute on medium speed.

  7. Final dough finished temperature 26°.

  8. 45 minutes bulk fermentation.

  9. Lift and fold.

  10. 45 minutes bulk fermentation.

  11. Divide dough into 9 x 350 g pieces and shape into Baton shape.

  12. Cover and proof for 30 minutes.

  13. Mold into Baguette, and proof for 60 – 90 minutes at 30°C.

  14. Score 5 cuts or 1 long cut.

  15. Bake at 220°C plus steam for 25 – 30 minutes.

  • Yeast Bread
  • Yield: 9 x 350 g Sticks.
  • Bake for 25 - 30 minutes
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