Baguette using Laucke Bunyip - Poolish
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| PRE FERMENT - POOLISH | ||
| 875 g | Laucke Bunyip Flour | |
| 1 g | Dry yeast | |
| 875 g | Water | |
| FINAL DOUGH | ||
| 1,751 g | Poolish | |
| 1,777 g | Laucke Bunyip Flour | |
| 53 g | Salt | |
| 12 g | Dry Yeast | |
| 928 g | Water | |
| 3 g | Barley Malt | |
Method
Pre Ferment Mixing time – 2 minutes hand mix.
Pre Ferment Finished Dough Temperature 21°C.
Pre Ferment Fermentation Time 14 hours at 21°C.
Final Dough Mixing time, 3 minutes on low, then 5 minutes on medium.
Final dough Temperature 28°C.
45 minutes bulk fermentation.
Lift and Fold.
30 minutes bulk fermentation.
Scale and lightly shape into Baton shaped dough pieces each 350 g.
30 minutes intermediate proof, and cover.
Final molding to a Baguette or Pointy ended stick.
Proof for 60 minutes.
Bake at 230°C + Steam for 25 minutes.
