Help with my sad poolish baguettes
Any help appreciated I just can't seem to get a decent crumb, crust, or ear :)
220 AP flour/220 water
Pinch of yeast
425 AP flour
Knead 10 minutes with slap and fold method, dough is still tacky and windowpane seems kind of weak
Bulk 1:45 with stretch and fold at :30 and 1:00
- dough about doubled in size with some bubbles on surface and some small bubbles on the sides
Divide and preshape lightly
Shape into baguettes using Ciril Hitz method: https://www.youtube.com/watch?v=OI-WstoakmQ&ab_channel=MadebyCiril
Bake at 475 on a baking steel for ~20 minutes with steam in the first 10 minutes (just a cookie sheet with hot water
Under proofed? (or under bulked maybe...?) Very round profile, scores completely disappear. Oh also the crust gets very soft quickly...
Thanks for any help!