Baguettes (Poolish)

Ingredients 

Poolish (night before)

1g instant yeast

125g warm water

125g bread flour

Dough (next morning)

300g bread flour

5g salt

1g instant yeast

140g warm water

Directions

• mix poolish ingredients and let it sit overnight in a covered bowl at room temperature
• poolish should be very bubbly the next day to indicate active yeast
• add water to the poolish and mix in the dry ingredients
• let the dough sit in the bowl covered for 10min
• stretch and fold the dough 4x at 10min interval
• let it proof for 1hr
• punch down the dough and divide into 3 equal parts
• fold and roll each dough and rest for 15min covered in damp cloth
• shape the dough into baguette and transfer to baguette tray
• let it rest for 1hr covered with damp cloth
• meanwhile pre-heat oven to 240C
• score the baguette, spray with water and bake for 20-25min till desired color (add ice to bottom tray to create steam. Remove ice tray after 10min. Reduce the temperature to 200C at 15min)
• let the bread cool fully on a wire rack before slicing

Foodnote: Love baguettes and going to keep trying to find good recipes. Trying this recipe. This is a good recipe. Dough is easy to handle and steps is very clear. I still need to improve on my shaping and scoring but overall this is good. The smell of baking bread is always so good. Will definitely make it again... perhaps maybe I divide the dough into 4? Make the baguette skinnier 😊

The poolish makes the bread soft and really yummy nom nom nom... Will stick to this recipe for baguette for now. Might try to add diastatic malt next time.