Total Time : 4 hours and 15 minutes over 2 days (2 pcs)
Poolish (Day 1)
Bread flour 80g Water ( 25C ) 80g Instant Yeast Pinch
Mix – stand at room temperature ( 20C – 21C ) 12 – 16 hours
Final Dough (Day 2)
Bread flour 160g Water ( 33C ) 80g Instant Yeast 0.6g Malt 4g Salt 4.8g Poolish All
1) Mixer’s speed medium to mix 2 – 3 minutes, And blended the dough should have a uniform consistency.
2) Spray oil with plastic container, ( 24C -26C ) cover with plastic lid rest 45mins mass to at least double size.
3) Stretch & Folds rest 45mins.
4) Dividing @ 250g , placed the dough on a board rest 30mins.
5) Shaping @ 35cm long, please the baguettes on light flour couche and cover, rest 60mins.
6) Transfer to a sheet and lightly flour and cut 3/5 on the baguettes.
7) Preheat oven with baking stone in 240C with steaming sheet pan,
8) Wet a piece of towel on top of the pan steamer, Put baguettes in the oven, baking 30 mins.
Day 1 (Night before baking) Prepare polish 10mins
Day 2 (Baking day) Mix dough 10mins
Rest 45mins
Stretch and fold 5mins (濕手翻麵)
Rest 45mins
Divide and preshape 5mins, Rest 30mins
Final shape 10mins
Rest 60mins, preheat oven (分割、做型、預熱焗爐)
Baking 30 mins (灑粘米粉、界包入爐)
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