Recipes

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

  1. Pre Ferment Mixing time – 2 minutes hand mix.

  2. Pre Ferment Finished Dough Temperature 21°C.

  3. Pre Ferment Fermentation Time 14 hours at 21°C.

  4. Final Dough Mixing time, 3 minutes on low, then 5 minutes on medium.

  5. Final dough Temperature 28°C.

  6. 45 minutes bulk fermentation.

  7. Lift and Fold.

  8. 30 minutes bulk fermentation.

  9. Scale and lightly shape into Baton shaped dough pieces each 350 g.

  10. 30 minutes intermediate proof, and cover.

  11. Final molding to a Baguette or Pointy ended stick.

  12. Proof for 60 minutes.

  13. Bake at 230°C + Steam for 25 minutes.

  • Yeast Bread
  • Yield: 12 x 350 g Baguettes
  • Bake for 25 minutes
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