Poolish baguettes from Hamelman's "Bread"
Baguettes with Poolish
In my ongoing efforts to make wonderful baguettes at home, today I baked the Poolish baguettes from Hamelman's "Bread."
The poolish was made late last night. This morning it was about doubled and very bubbly. I used King Arthur AP flour for the poolish and for the dough. This worked well. I think the dough had the desired consistency with the exact amounts of ingredients called for in the formula. No adjustments were necessary. I mixed the dough for 3-3.5 minutes in a KitchenAide mixer, fermented 2 hours with one fold at 60 minutes. The dough was scaled and preshaped, then rested 10 minutes before shaping. I proofed the baguette for 60 minutes and baked 24 minutes at 460F with steam. I propped the oven door slightly open after I removed the skillet with water at 10 minutes in hopes of a thinner, crisper crust. I think it helped some.
I think the result was my best baguettes to date. I attribute this to less mixing, gentler shaping and not over-proofing the loaves. My scoring is better but still far from what I would have liked. The crumb color was distinctly yellowish. I assume this is from the carotene I usually oxidize by over-mixing dough. The cut baguette had a somewhat yeasty smell, which is not desirable, but it didn't taste yeasty. The taste was less sweet than some baguettes, but nice and wheaty.
Hamelman's recipe makes 3 lb 6 oz of dough. I scaled 2 portions at 12 oz. The rest I make into one batard shape and tried to cut it to make a "Viverais," one of the fancy shapes in "Advanced Bread and Pastry." It didn't really work, but the result was ... interesting ... and the bread was very good tasting.
Viverais made with baguette dough
The photo of the crumb doesn't do justice to the lovely yellow color it had.