Advertisement
Baguette Dough with Poolish
Preparation info
- Makes enough dough for about
908 grams
of bread - Difficulty
Medium
Appears in
Published 2011
Although this type of dough is commonly called baguette dough and is shaped in the form of baguettes, feel free to use the batard and boule shapes as well.
Ingredients
| Ingredient | Weight | Baker’s Percentage of Poolish |
| Bread Flour |
Method
- To form the poolish, add the flour and yeast to 60°F water. Mix until thoroughly combined-it will have the feel of a medium—thick batter—then place the poolish in a container, cover, and allow it to ferment 75°F for 14–15 hours. (I suggest starting with 15 and working backward—but to no less than 12 hours—if you feel the flavor is too strong).
- Aft