Ingredients
- 280g of flour (100%)
- 175g of water (62.5%)
- 6g of salt (2.1)
- 2g of yeast (0.71%)
Steps
Poolish Prefermanetation (Optional)
This will be a preferment of 28.5%. Take 80g of the flour and 80g of the water, mix this together with a pinch of yeast and leave on room temperature overnight.
Making the Dough
Make the dough. In a large bowl combine the water, yeast, salt, and poolish. Mix well to hydrate the yeast and dissolve the salt. Add the flour and mix until there is no dry flour left.
Kneading
Tip the dough out on the table and knead for 6 minutes. *Desired dough temperature 25C – 26C (77F – 79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
Bulk fermentation
Once the dough has doubled in size, anywhere from 45 minutest to 2 hours, take the dough out, lightly dusted with flour and perform a set of folds before placing it back in the container. If you have used a preferment you can go straight to the pre-shaping, otherwise let it sit for an additional rise.
Pre-shaping & Shaping
Divide in two equal pieces. Pre-shape and rest for 20 minutes. Shape the baguettes into traditional fashion.
Final proof and baking
Final proof for one hour with a baking stone heating up in the oven with the oven at 230 and bake for 15 to 20 minutes.