bread

Baguette with poolish, autolysis and 33 hours fermentation!!!

10:11


I'm really proud of the outcome of this bread..... crispy crust...soft inside. I have to say quite good as a Parisian baguette!!!! It takes time to make it but it's very easy and especially it is worth to try!!! I took the suggestion from this amazing website http://www.wildyeastblog.com/


BAGUETTE WITH POOLISH, AUTOLYSIS AND 33 HOURS FERMENTATION

INGREDIENTS for 2 Baguettes
  • 250g strong flour (I used Canadian flour)
  • 100g poolish/ starter (made with 60g flour +60g water+ 1 tsp dehydrated sourdough starter)
  • 210g very cold water
  • 50g rice flour 
  • 1 teaspoon salt


Mix flour, rice flour and cold water. Cover and autolyse for 12 hours.
Prepare the poolish or starter mixing the flour, water and 1 teaspoon of dehydrated sourdough starter. Cover and leave to rest for 12 hours.
After this time combine the dough with the starter and add the teaspoon of salt.
Due to the high hydration it's quite easy to mix even if you don't have a kneading machine ( but as always now I used my Clatronic KM3323).
Allow to rest at room temperature for 2 or 3 hours. Every 30 minutes stretch and fold to give strength to the dough. Cover the bowl with cling film and leave to rest in the fridge for 24 hours. Mine was rising a bit too much so i left it in the fridge for about 18 hours. Leave to rise at room temperature for 1 or 2 hours. Divide the dough into two equal parts, give the typical baguette shape and leave to rise for another hour. 
Preheat the oven at 220ÂșC with a pan of hot water. Score the baguettes and bake them for 20/25 minutes until golden and crisp. 











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