Baguettes ( 4 @ 450g each 75% hydration)

INGREDIENTS

POOLISH

480g  white bread flour

480g bottled water

one tablespoon starter

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FINAL DOUGH

665g white bread flour

380g bottled water

22g salt

one rounded teaspoon instant yeast

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METHOD

Wednesday  make a poolish (warm your water and flour in microwave)  mix all ingredients well  and place in warm area (airing cupboard etc) until the mixture is very frothy.  This ccould take several hours.  Transfer poolish to a stainless steel bowl (to assist retardation)and place in fridge overnight. 

Thursday  Add warm springwater, yeast, warm flour,  mix ,allow to rest twenty minutes then pour  on to work top and using dough scraper  french knead for about 10 to 15 minutes , or until the dough begins to come together and you see  the gluten developing.  You can rest for twenty minutes or until you have recovered.  Now add the salt and continue french kneading for a further 10 to 15 minutes.  Divide dough into two bowls and ferment for two hours. Tip on to work surface and french knead each portion for 10 minutes  approx, until dough loses most of its stickiness . roll into four baguettes and place into  perforated baguette pans  which will be placed in fridge overnight.

Friday remove and place in airing cupboard etc for one hour,  at bottom of oven place a large roasting pan with lava rock,s cover with wet flannels to create steam  bring oven to highest heat and bake for 5 minutes at 250 then 10 minutes at 190 turn and bake further 10 minutes at 250.  Good baking