Youtor
Poolish Baguette Recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=hu7GZZGqrWY
This bread is a baguette with poolish(pre-fermented dough). • It is a lean dough containing only flour, salt, water and yeast. • This dough gives rich flavor and fermented flavor. • The crust is very crunchy and delicious. • The crumb has irregular air pockets. • It's also delicious topping strawberry jam and cheese! (๑•᎑•๑) • Mukgling's baking method uses the No Knead method. • Using the minimum tools, seek bread making at home easily. • Anyone can make bread easily. • (B's (%) = Baker's Percentage = Baker's Percent) • (Tr (g) = actual input amount = Truth Input) • ■ Poolish Formulation • B's (%): 30.0%, Tr (g): 68.0g All purpose flour • B's (%): 0.1%, Tr (g): 0.2g Instant Dry Yeast • B's (%): 30.0%, Tr (g): 68.0g Water (32°C) • ■ Poolish process｜room temperature : 23°C • ■ Click the Subtitle button → Subtitles will be displayed in the video. • 1. Put water in the bowl. • 2. Put the instant yeast and mix evenly the instant yeast. • 3. After adding All purpose flour, • Mix evenly until the flour is invisible. (poolish temperature: 24°C) • 4. Completion of poolish: 12 hours fermentation • ■ Dough Formulation • B's (%): 70.0%, Tr (g): 158.7g Strong Flour(Bread Flour) • B's (%): 2.0%, Tr (g): 4.5g Salt • B's (%): 0.4%, Tr (g): 0.9g Instant Dry Yeast • B's (%): 44.0%, Tr (g): 99.7g Water (30°C) • ■ process｜room temperature: 23℃ • 1. Put water in a bowl filled with Poolish. • 2. Disperse Poolish in water. • 3. Instant dry yeast is added and dispersed in water. • 4. Put Strong Flour(Bread Flour). • 5. Add salt. • 6. Mix evenly until the flour is invisible(Dough Temperature: 22°C). • 7. After 30 minutes of rest, the first fold (folding) • 8. After 60 minutes of rest, the second fold (folding) • 9. After 30 minutes of rest, split 100g • 10. pre shaping, At room temperature for 20 minutes • 11. Mold in baguette shape (length: 19cm) • 12. Final fermentation: 50 minutes at room temperature • 13. Preheat oven. • Oven temperature is raised as high as possible during the second fermentation to preheat • (my oven maximum temperature: 250℃) • Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart) • 14. Cut the final fermented dough surface with a knife(use coupe knife). • 15. Put the dough into the preheated lodge 10-inch combo cooker floor • 16. Cover the lodge 10-inch combo cooker lid. • 17. Put it in the oven • 18. After baking for 15 minutes, remove the lodge cover and continue baking for 10 minutes. • (25 minutes in total) • ■ Note: Always be careful when using oven, lodge combo cooker • (It is very hot, so use it after wearing very thick oven gloves) • #baguette • #poolishbaguette • #dutchovenbread • #NoKneadBread • #HomeBaking
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