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Submitted by jpchisari on February 26, 2010 - 12:05pm Baguettes with 100% Hydration LevainThis a adapted from a formula I've used for a few years now and decided to replace the 100% Hydration Poolish with 100% Hydration Levain. I made no adjustments to original formula for this. Original formula is from Bread Bakers Guild Team USA 2002 Poolish Flour-----------100% Water----------100% Yeast---------------.1%
Final Dough Flour---------100% Water----------43% Yeast------------1.3% Salt---------------3.3% Malt-----------------.8% Poolish----------1.33.4% Process Dissolve Yeast in water Add flour and mix until smooth and well incorporated Let ferment 12 -14 hrs at 70degF until poolish has risen and just begins to fall.
Final Dough Place Water, Flour, Malt and Poolish in bowl of vertical mixer and mix on speed 1 for 4-5 minutes or until all ingredients are well incorporated. Rest for autolyse for 20 minutes Add Yeast and Salt and mix speed 1 for 2 minutes Mix speed 2 for 1-3 minutes to develop structure Gluten should not be fully developed Dough will be light and lively and be on the soft side. Ferment at 75degF 2 hrs with punch and fold at 1 hr Divide into 12 oz pcs and gently preshape into cylinders and rest for 30 minutes Shape into baguettes Final Proof 50-60 minutes Bake at 475degF for 20-25 minutes with steam( mine take approx 18 minutes in my oven) Vent oven for last 3 minutes of baking
The last three photos are baguettes I retarded for approx 4 hrs before proofing and baking. To bring to room temp and proof took approx. 2 hrs. These retarded baguettes browned much more quickly and had a more open crumb.
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Of course bake with
Of course bake with steam!!!
Original instructios don't specify!
baguette formula
Can you convert those percentages into measurements in grams?
Guy Turchiano
Hi Guy, No
Hi Guy,
No problem
Poolish
Flour----500g
Water---500g
Yeast---- .5g
Final Dough
Flour-----750g
Water----325g
Yeast------10g
Salt---------25g
Malt----------6g
Poolish---1000g
Also originally, the formula called for "A high quality low protien flour"
I have used High Gluten flour from many different sources for this dough and have had good results. This one in particular is "Bouncer" from GFS. 25lb bag is usually under $9.
John
I am really new at all this
John, could you please give more detail re "malt". I looked it up in KA Bakers Compainon and it seems there are several different types. I am really confused. Thanks a bunch, Geneivy
RE: Malt
Essentially there are two kinds of malt diastatic and non-diastatic. Will come either as a syrup or a powder. Non-Diastatic malt is used for bread making. If malt is not available, I substitute sugar in its place in equal measurements. Malt can be hard to find other than commercially.
John
Malt
I found a barly malt syrup at a local health food store but there was no indication as to diastatic or not. This is the reply from the manufacturer that I received.
Thank you for contacting Eden Foods and your interest in Eden products.
Eden Organic Barley Malt Syrup is unique because the barley has been organically grown, processed, and certified by a third party certification agency. We begin with organic barley that's grown in the northern USA states. The barley is cleaned, then steeped in water. Sprouting gives rise to enzymes that convert the barley's carbohydrates to soluble starches and sugars. These sugars include maltose, glucose, sucrose, and fructose. Maltose makes up approximately 76% of the sugar profile. Our syrup is non-diastatic meaning the diastase (enzymes that convert starches into the sugar, maltose) has been thoroughly changed in the natural conversion process. There are no enzymes remaining, which makes our syrup the ideal variety to use in baking.
If you should have any further questions, please contact Customer Service.
Geneivy