My very first white baguette with “poolish” ferment.
For 4 small baguette and 1 big loaf:
The “poolish” ferment:
25gr rye flour
150gr Wheat, tipo -00-
2,5gr organic fresh yeast
For the final dough:
All of the “poolish” ferment
650gr fine spelt
10gr organic fresh yeast
- Refridge the “poolish” overnight.
- Mix the final dough and autolyse for 5min.
- Knead the dough for about 10min, add salt and finish the kneading.(I used the RICHARD BERTINET technique by hand ).
- Let the dough proof for about 1½ hour.
- Shape the dough into equal pieces.
- Let them rest for 15min.
- Now do the final baguette shape.
- Let them proof about 80-100%
- Bake them in a 250c preheated oven with steam.
- Remove the steam after 4-7min and bake the bread 20min in total.
- Cool down on a rack.
This is my first try and it can only be better, but after all i´m quit happy now that I know the technique. I want a more crisp crust and bigger holes in the crumb.
I used Richard Bertinets recipe with one BIG change, all of the fine white flour had to be extra strong wheat flour..