French bread with poolish

	POUNDS	KILOGRAMS
King Arthur Sir Galahad Flour	6.60	3.00
water	6.60	3.00
yeast	0.01	*

FINAL DOUGH

	POUNDS	KILOGRAMS
King Arthur Sir Galahad Flour	13.40	6.10
water	6.60	3.00
salt	0.40	0.18
yeast	0.21	0.10
poolish	13.21	6.00
yield	33.82	15.37

BAKER’S PERCENT

	POUNDS	%
King Arthur Sir Galahad Flour	20.00	100.00
water	13.20	66.00
salt	0.40	2.00
yeast	0.22	1.10
unit weight	0.875

Method:

Poolish is set by blending flour, water and yeast. Cover and allow to rest at 70°F for 14-16 hours.
Mix final dough. In spiral mixer: 2-3 minutes on 1st speed and 2-3 minutes on 2nd speed. Desired dough temperature: 76-78°F.
Bulk fermentation of 2 hours, with a fold after 1 hour.
Scale into 14 oz. pieces for baguettes; 7# press for 3 oz. french rolls.
Preshape and relax 20-30 minutes, covered.
Shape and final proof of 60-90 minutes at 75°F. Take care not to over proof.
Bake at 435°F (225°C) for approximately 23-25 minutes. Pre-steam oven and give additional steam of 2-3 seconds.

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