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
IngredientsStrong White Flour |
Bakers %100% |
Metric1000g |
Levain
IngredientsStrong White Flour |
bakers %100% |
Metric250g |
Final Dough
IngredientsBaguette Flour |
bakers %100% |
Metric5000g |
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.
