Batard and a Skinny baguette
Tartine - Baguette
|676.84||Wheat flour, white, all-purpose, enriched, bleached||75.00%|
|225.61||Wheat flour, white, bread, enriched||25.00%|
|580.15||Water, tap, drinking||64.29%|
|1.93||Leavening agents, yeast, baker's, active dry||0.21%|
This is a baguette made with Tartine No1 formula. Seems like its not such a good idea to post every single one of his great formula out. So I will leave this one out for now.
It contains 2 preferment - Levain and Poolish. I have them fermented for 12 hours one at room temp and poolish at the fridge.
Before I used the poolish, I let it warm up to room temp for an hour. While I went for my run.
disolved both pre-ferment in water n mixed with the final dough. S&F started at 30mins mark, added salt at 60 mins, total to 6 S&F.
Result of baguette is not very good as i still havent got a hang of it yet, but I will keep trying. Batard has better volume