Formulas
Baguettes with Poolish
Process
Preferment (Poolish): Mix: Dissolve yeast in water. Add flour. Mix by hand or vertical mixer (with paddle, 3 to 4 minutes in 1st speed) until well incorporated. Fermentation: 3 to 12 hours at room temperature, depending on amount of yeast.
Final Dough: Improved Mix Method: (Use water needed for the mix to remove poolish from bowl.) Mix on 1st speed to blend ingredients (2 to 3 minutes). Use 2nd speed to develop gluten structure. Mix approximately 1000 revolutions of the hook in the dough after incorporation of ingredients (5 minutes for spiral mixers, 12.5 minutes for oblique axes mixers). Dough will have medium consistency (around 67% absorption) and partially developed gluten structure.
First fermentation: 45 minutes to 1 hour.
Resting time: 20 to 30 minutes.
Final proof: 1 hour to 1 hour 15 minutes.
Baking: 20 to 22 minutes at 470°F.
Total Formula
| Ingredients | Metric Wt (g) |
Baker's % |
|---|---|---|
| Progressive BakerŪ Bread Flour | 10 kg |
100% |
| Water (1) | 6.7 kg |
67% |
| Yeast | 120 g |
1.2% |
| Progressive BakerŪ Premium Baker's Salt | 200 g |
2% |
| Total | 17.02 kg |
170.2 % |
Poolish
| Ingredients | Metric Wt (g) | Baker's % |
|---|---|---|
| Progressive BakerŪ Bread Flour | 3.35 kg |
100% |
| Water (1) | 3.35 kg |
100% |
| Yeast | See Note 2 |
|
| Total | 6.70 kg | 200 % |
Final Dough
| Ingredients | Metric Wt (g) | Baker's % |
|---|---|---|
| Progressive BakerŪ Bread Flour | 6.65 kg |
100% |
| Water (1) | 3.35 kg |
67% |
| Yeast | See Note 2 |
|
| Progressive BakerŪ Premium Baker's Salt | 200 g |
3% |
| Poolish | 6.7 kg |
100% |
| Total | 17.02 kg | 270 % |
Notes
1 Hydration may vary with quality and moisture content of flour.
2 Adjust yeast in poolish to time and temperature of pre-fermentation.
3 Time and temperature varies with oven and weight of loaves.
Formula provided by the National Baking Center, Minneapolis, Minnesota