Hey Pat,
I'm dedicating my latest batch of baguettes that I made last night to you... These are very simple 58% hydration baguettes made with Gold Medal Unbleached AP Flour, water, Kosher Salt, active dry yeast. The crust and crumb turned out pretty well. The last one I put in was a little overproofed, but it turned out OK. These are very simple tasting with a very light crumb and a crunchy crust. I think next time I will put the yeastless Poolish in the refrigerator instead of leaving it out on the counter. That might give them a sweeter taste... Enjoy!
Tim
PS: I'm still grinding...
Ingredients:
1366g - AP
792g - Water
28g - Kosher Salt
8g - Active Dry Yeast
Directions:
Yeastless Soaker (Poolish)
683g - AP
683g - Water
8:00am - Mix all, cover, leave on counter for 8-12 hrs.
Final Dough:
683g - AP
109g - Water
28g - Kosher Salt
8g - Active Dry Yeast (2 tsp)
1366g - Yeastless Soaker
Directions:
6:30pm - Mix all ingredients, knead for 5 minutes with wet hands in bowl, cover let rest for 25 minutes.
7:00pm - Knead briefly, place in oiled tub, cover, let rest for 25 minutes.
7:30pm - Turn dough.
8:00pm - Turn dough.
8:30pm - Divide into 6 equal pieces, preshape, cover let rest for 20 minutes.
8:50pm - Final baguette shape, proof ln linen couche for 30-45 minutes. Place 2 baking stones on 2 levels in oven along with steam tray, preheat to 500F with convection.
9:30pm - Turn baguettes onto peel, slash, place directly on stone (3 per level) add 1 cup of water to steam pan, close oven door, bake for 10 minutes at 450F with convection. Rotate, turn down oven to 425F with convection and bake for another 12-14 minutes or until internal temp reaches 210F. Cool for 1 hr before cutting.