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French bread with poolish

French bread with poolish

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:

  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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