May 8, 2014 - 1:39am
Batard and a Skinny baguette
Tartine - Baguette
Main recipe | ||
Weight | Ingredient | Baker's % |
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% |
15.47 | Salt, table | 1.71% |
1,500.00 | Sub total | 166.21% |
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