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
Yield: 9 x 350 g Sticks.
Mix Poolish for 3 minutes at low speed.
Finish temperature of dough 26°C.
Rest Time of Poolish 60 Minutes.
Final Dough – Mix for 2 minutes on low speed, then 4 minutes on medium speed.
Add Salt, and mix for 1 minute on medium speed.
Final dough finished temperature 26°.
45 minutes bulk fermentation.
Lift and fold.
45 minutes bulk fermentation.
Divide dough into 9 x 350 g pieces and shape into Baton shape.
Cover and proof for 30 minutes.
Mold into Baguette, and proof for 60 – 90 minutes at 30°C.
Score 5 cuts or 1 long cut.
Bake at 220°C plus steam for 25 – 30 minutes.
