Artisan Baguette with Poolish( Preferment) | almost No-Knead

Updated at: Thu, 17 Aug 2023 00:05:03 GMT

Step 1

In a small mixing bowl, stir the water with a tiny amount of dried yeast. Then add the flour and use a rubber spatula or a hand whisk to mix them. Then cover and leave it overnight

Step 2

Let the poolish ripen on counter at least 5- up to 24 hours, for me doing this the night before works well.

Step 3

After 5-24 hours, when your poolish is ready( bubbly and looking alive), place all the ingredients in the large mixing bowl in order: water, yeast, poolish, flour, salt.

Step 4

Stir them until all incorporated and no big lumps. Transfer to the clean container, cover and leave the dough rest for 35 minutes before applying the first fold and then another fold( 2nd fold)

Step 5

1st Fold-Dust your working surface and turn your dough out of the bowl onto the working surface. Grab, pick up, and fold any edge of the dough. do it 10-15 times. When the dough folded into a smooth back, the seamside down, back into the proofing bowl, let that rest for another 30 minutes

Step 6

2nd Fold-Dust your working surface and turn your dough out of the bowl onto the working surface. Grab, pick up, and fold any edge of the dough. do it less, like 8-10 times. When the dough folded into a smooth back, the seamside down( smooth side up), back into the proofing bowl, let that rest for another 30 minutes

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