Baguettes

Using poolish starter in making this baguettes.
Many requested for this recipes and so here it goes!











Here's the recipe,


Ingredients for the poolish/biga :-
115 gm very vigorous sourdough starter
330 gm. warm water
450 gm bread flour


Method:-
1) Mix all the above in a mixer and leave to autolyse for 30-45 mins, covered with a cloth.


Ingredients for the final dough :-
500 gm bread flour
2 tsp salt
250 gm milk

Method:-
2) Add in the salt, milk and flour. Blend and mix into a smooth and elastic dough.
3) Transfer the dough into an airtight container, rest for 30-45 mins at room temperature. In between do the S & F for 2 times.
4) Covered and sit in the fridge for 18-20 hrs.5) Pull out from the fridge, pour the dough out carefully, divide, preshaped and bench rest for 1/2 an hour.
6) Careful not to deflate too much, shape it into a baguette shape.
7) Place onto floured couche or towel and let it proofed for 2 1/2 hour, covered with cling wrap or cloth.( Do look at the dough and watched it closely, if possible do the finger poking test).
8) Preheat oven with tray and lid at 230'C for at least 1/2 an hour. (depending on individual oven temperature).
9) Turned the well proofed baguettes on the hot tray lined with baking paper, scored a few slits on top of each baguette.
10) Sprayed water on the baguettes, covered and bake for 15 mins and without lid for another 10-15 mins till golden brown.
11) Take out and leave to cool before cutting.



                                         

                                                        Happy baking with Joy & Love!!!