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All bakers will have their favourite combinations of flours to make their own special recipes.

Here's a few of ours you might like to try.

'bran'guette' (With Poolish And Levain)

A traditional baguette, produced with a Poolish, given a twist with the addition of bran for extra texture and flavour.

Poolish

Ingredients

Strong White Flour
Water @ (FDT 20°C)
Yeast
Total

Bakers %

100%
100%
0.05%

Metric

1000g
1000g
0.5g
2000.5g


 

Levain

Ingredients

Strong White Flour
Water @ (FDT 20°C)
WHite Starter
Total

bakers %

100%
100%
30%

Metric

250g
250g
75g
575g

 

Final Dough

Ingredients

Baguette Flour
Bran
Wet Levain
Poolish
Salt
Yeast
Water
Total

bakers %

100%
2%
10%
40%
2%
0.5%
55%

Metric

5000g
100g
500g
2000g
100g
25g
2750ml
10475g

preparation method

Poolish and levain are produced by mixing flour, water and yeast/starter. Cover and allow to rest at 25°C for 12-14 hours. 

Mix final dough in spiral mixer:  4 minutes on 1st speed and 4 minutes on 2nd speed. Desired dough temperature: 25°C-27°C. 

Bulk fermentation for 2 hours, book turn fold after every 45 minutes. 

Scale into 350g pieces for baguettes or 125g for fiscelle.

Lightly pre-shape and rest dough for 15 minutes, covered. 

Shape into baguettes and final proof of 45-90 minutes, covered, ambient. Take to 2/3 proof (not full). 

Slash dough piece seven times with a razor blade just before placing in the oven.

Set oven at 245°C. Pre-steam and give additional steam of 2-3 seconds. Bake at 240°C for approximately 20 minutes.

'Bran'guette' (with Poolish and Levain)
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