Baguette With Poolish Recipe Bruno Albouze

8/19/2019 Baguette With Poolish Recipe Bruno Albouze

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Baguette with Poolish Recipe Bruno Albouze

Makes 4 x 9.6 oz (29 g! baguettes " Make the poolish

#2 hours prior.

Poolish is a relatively wet sponge (made with a one-part-

four-to-one-part-water ratio by weight). A poolish is one

known technique to increase a dough’s e tensibility and

create airy crumb and a light taste o! ha"elnuts to the

baguette. #arger breads over a pound ($%&g) are notrecommended while using the poolish method. 'owever

medium si"e ciabatta and fat bread work ne. *read made

with starters like poolish tends to keep better compared to

bread made !rom straight doughs.

Poolish Recipe

+ cup (,%&ml) water tape or spring water at & / (,+ 0)

+. cups (,%&g) unbleached all-purpose four

&.,g (a pinch) 1apid1ise yeast instant yeast or &.$g !resh

yeast (double the amount o! yeast during winter time2

poolish only).

Metho$

3n a , qt (+#) plastic container whisk water with yeast and

four. 4crape the sides o! the container well with a rubber

spatula. (3! your container is too large the poolish won’t rise


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properly). 0over with plastic wrap and seal it with a rubber

band poke plastic with the tip o! your kni!e and leave the

poolish on the countertop at room temperature !or +, hours.

Baguette Recipe % &' )*$ratation

/ermented Poolish

+ cup (,%&ml) tape or spring water at & / (,+ 0)

,. cups ($&&g) all-purpose four

+ packet (5g) 1apid1ise yeast instant yeast or (+,g) !resh

yeast6

+., 7bsp (+%g) 8osher salt

/lour !or dusting.

61apid1ise and *read 9achine are di:erent strains than

Active ;ry


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Baguette Metho$

Always pour the water into the !ermented poolish2 it will

come o: easily without defating the poolish. Pour the

poolish mi ture in the mi er bowl add yeast remaining

four and salt. 9i !or % minutes on low speed and % minutes

more on medium speed or until dough is smooth and comes

away !rom sides o! bowl. 4ince the dough is highly hydrated

( %=)2 do not add more four i! it looks soupy at the

beginning o! mi ing. 7he dough will come together towardthe end. 0over dough with a wet kitchen towel and let rise

!or 5& minutes. /lour dough and trans!er it onto a foured

work sur!ace (do not punch down). ;ivide dough into $ >.5

o" (,>&g) portion. ;efate care!ully and shape each portion

into a loa! skin side up. 0over to keep the bread dough

!rom drying out and !orming a skin. #et rest ,& minutesbe!ore shaping.

4haping

7o shape loaves into baguettes fatten each loa! and try not

to defate too many o! those lovely air bubbles. /old down

the top third o! the dough and use the heel o! your hand to

seal the the edge. 1epeat once. ?se the palm o! your hand

to gently press and roll the loa! into a large baguette !orm

try not to go over the si"e o! your baking tray. #ay

baguettes seam side up over a foured linen cloth known as


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baker’s couche (to purchase them go to

http@ www.brunoskitchen.net brunos-store) or use a thick

!ragrance !ree kitchen towel. /lour the top and cover. #et

proo! !or about $% minutes.

Baking

Position rack in the lower third o! conventional oven or on

baking setting only. Preheat oven to %&& / (,5& 0). /or best

results preheat oven !or ,& minutes with an upside-down

baking tray or a large pi""a stone to create more thermal

mass.

0are!ully fip and trans!er the proo!ed baguettes (seam side

down) on an upside-down baking tray lined with a silicon

mat. 4core the baguettes (only the skin do not go to deep)

with a blade or a sharp kni!e to allow it to e pand during

baking and cautiously slide the baking mat onto the hot

baking tray or stone spray water to create steam and shut

the oven door immediately. *ake baguettes !or about ,&

minutes.

+tea, 7o get the most volume !rom your bread you need to slowdown the !ormation o! the crust the slower the crusts !ormsthe more time the dough has to e pand by adding steam tothe oven. Bait !or the bread to cool completely be!orecutting into it. 7he favor and te ture continue to develop asthe bread cools. *aguettes can be stored wrapped in


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kitchen towel !or up to C days depending on the currentweather and humidity.

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Baguette With Poolish Recipe Bruno Albouze