Baguettes with poolish with My Newly Found Flour!
I have finally found a relatively affordable, reliable source for Bread flour in Dubai! I wanted to test run it by baking Poolish baguettes. I have sourced the flour from a local mill. They had always stocked this product, though only sold it upon demand, which seems to be non-existant Market wise. I believe, that only high end western style Artisanal cafes spread around Dubai malls such as PAUL, LE Pain Quotidient, BREAD and Co... etc, would order such a premium Product. Now its Me, too :P
Price wise, I paid Dirhams 144/= for a sack of 50 Kg. of flour, which equals $ 40/=. This is way cheaper than Outlets selling Organic only bread flours for 3 times the price.
The specifications are as follows:
Jenan's Super Premium Flour (50kg Polypropylene Bag)
Wet Gluten: 34%
Fortified with Folic Acid and Iron
As i mixed the poolish with the dough, i realized it was thirstier than my all purpose and Patent flour. Regrettably, i ended up increasing the hydration to around 80% trying to test its resilience, and so the final dough became wetter than i like.
The dough, too, has less carotinoids as apparent from its light cream color, as opposed the cream color of other flours i've tested. And No, i have not overmixed the dough, i only bearly mixed it.
The dough held a good deal of fermentation bubbles, and was smooth and soft.it baked very well with a round cross section, which was a very good result considering the wetness of the dough.
My scoring did not open up, as i needed more practice with such high hydration baguettes. 1 hour into cooling, i sliced my baguettes open, and found all those beautiful cavities. The crust splintered upon cutting, and the flavor was superb! i dipped a shred into olive oil, and i loved the flavor, and crispiness of the flour. Given the hudration, i could not judge on the chewyness, but i'am sure it was moderate.
All in all, i loved this flour. I have yet to test it with other wholegrain recipes.