POOLISH

• King Arthur Sir Galahad Flour    6.60lbs    3.00kg
• water    6.60lbs    3.00kg
• yeast    0.01lbs

FINAL DOUGH

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

BAKER’S PERCENT

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

Method:

1. Poolish is set by blending flour, water and yeast. Cover and allow to rest at 70°F for 14-16 hours.
2. 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.
3. Bulk fermentation of 2 hours, with a fold after 1 hour.
4. Scale into 14 oz. pieces for baguettes; 7# press for 3 oz. french rolls.
5. Preshape and relax 20-30 minutes, covered.
6. Shape and final proof of 60-90 minutes at 75°F. Take care not to over proof.
7. 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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