Baguette - Baker quality - Pro level

A relatively simple poolish based Baguette recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Poolish, mix everything together until the dough is ‘shaggy’, leave to proof for 1 hour, then triple fold, and put in the fridge for 12-24 hours

Step 2

Bread, mix everything together in a mixer (as the dough is high hydration) on low speed for 3 mins Bread, continue to mix at higher (mix speed) for an additional 6 mins Bread, allow to proof at room temp for 2 hours (trifold every 30 mins) Bread, ball into 4 x 230 gm balls and allow to rest for 15-20 mins Bread, shape in to baguette shapes (stretch, fold and tuck) Bread, allow to proof in a shaped container (mold or dampened cloth) for 1 hour Bread, Score, important as it allows ‘oven bounce’ Bread, lightly spray or drizzle some water on the dough (to ensure a good crust) Bread, cook in a preheated (230-240) oven for 12 mins covered, then an additional 12 mins with lid off