Bouchon Bakery - Master Recipe: Baguette Dough for Batards
Im back. Last night I started the Master Recipe: Baguette Dough for Batards. I made the poolish and let it sit in the oven overnight with the light on. I mixed up the dough this morning and have been letting it bulk ferment. I mixed mine up in the Electrolux Verona and have done some folds on it. I just turned it out and eyeballed splitting it in half. FYI this is a double batch to make two big boules and not batards. Heres why, I will eventually buy (budgeting) some lava rock and cheap pan to try their steam method intill then Im going to use my tried and true cast iron double cooker (Tartine). So here is a pic of the dough resting after dividing and a shrt preshape. Tension looks good and some small bubbles on the surface are visible. I will fold these in awhile and place them in brotforms to final proof. Then bake in the CI double cooker. See you in a-few.