Baguette


Baguette
 
Courtesy of Tony Gemignani, Tony's Pizza Napoletana, San Francisco
Author:
Recipe type: Dough
Ingredients
  • 100 percent high gluten, high protein flour (12.5-14 percent protein content)
  • 63 percent water
  • 0.2 percent instant dry yeast
  • 2 percent salt
  • 80 percent poolish -- see recipe below (the entire poolish made earlier is equal to 80 percent of the flour weight in this recipe)
Instructions
  1. Mix 2-4 minutes to a dough temperature of 74-76 F and then bulk ferment for
  2. minutes.
  3. Divide into 325 gram rectangles (a little less than
  4. ounces) and then let rest 30 minutes.
  5. Shape into baguettes and proof 1 hour at room temperature.
  6. Bake at 460 F for 20-23 minutes or until ready.

Poolish for Baguette
 
Author:
Recipe type: Dough Starter
Ingredients
  • 100 percent high gluten, high protein flour (12.5-14 percent protein content)
  • 100 percent water
  • 0.1 percent instant dry yeast
Instructions
  1. Mix ingredients for 4 minutes and then let ferment for 14-16 hours at 75-78 F.

 

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