Baguettes - poolish

Recipe on Rails
Prep Time: less than a minute

Servings: 6

Uploaded by:
   Warren Prince

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Ingredients   

Poolish
22/25poundsFlour, All Purpose
47/100gramYeast
22/25poundsWater
Default
1 19/25Poolish
1 19/25poundsFlour, All Purpose
23/25poundsWater
24gramSalt
4 8/25gramYeast

Instructions

1. 

Make poolish the night before.

Mix ingredients on low for 3 minutes, then 2nd for 6 minutes. Put into dough box. Let ferment for 1 hour.

Fold on table, and return to dough box for 1 more hour.

Divide into 6 portions (.75# each) and form into balls. Let rest on dough board for 1/2 hour.

Shape and store on dough board with linen. Let rise for one hour.

Bake at 390 with steam for 10 minutes, let steam escape, and bake for another 13 minutes.

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