Recipes

Crusty Half Stick – Croquaine/Poolish

Ingredients

Weight/
Volume
Ingredients
PRE FERMENT - POOLISH
1,166 g Laucke Euro Flour
1,166 g Water 21°C
3 g Dry Yeast
FINAL DOUGH
2,166 g Laucke Euro Flour
66 g Salt
4 g Barley Malt - Diastatic
15 g Dried yeast
1,000 g Water
2,335 g Pre Ferment – Poolish
DOUBLE HYDRATION
350 g Water
100 g Olive Oil

Method

  1. Pre Ferment – Poolish

  2. Add Water to Mixer.

  3. Add Yeast and Flour.

  4. Mix on low speed for 5 minutes.

  5. Rest for 15 hours at 21°C

  6. Final Dough

  7. Add water to Mixer.

  8. Add Poolish.

  9. Add Flour, Salt, Yeast and then Malt.

  10. Mix on low speed for 3 minutes, then 5 minutes on medium.

  11. Add Double Hydration.

  12. Mix on low speed for 3 minutes, then 4 minutes on medium.

  13. Place the dough into a lightly oiled rectangular tub.

  14. Shape the dough into a pillow and rest for 30 minutes.

  15. Lift and Fold.

  16. Rest for 30 minutes.

  17. Lift and Fold.

  18. Rest for 30 minutes.

  19. Tip dough onto floured surface.

  20. Gently divide into 250 g pieces.

  21. Gently shape every dough piece by gently pressing and folding to form the baguette shape.

  22. Take each dough piece, starting with the first pressed in order.  Gently flatten and fold again, using the heel of both hands to pinch and seal the join, whilst attaining the final shape.

  23. Place on boards spread with semolina or polenta and cover for 45 minutes.

  24. Take a blade and slash each baguette on an angle with the blade on a slant.

  25. Bake at 210°C for 35 to 40 minutes with steam.

     

  • Specialty Breads
  • Bake: 35 - 40 minutes
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