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KING ARTHUR BAGUETTES

BAGUETTES
Poolish

51/4 oz King Arthur Unbleached All-Purpose Floour
51/4 oz water
Pinch yeast

Combineanbd mix until well blended. Let rise until ripe, approx. 15 hrs. at 70F. The poolish should dome slightly on top, but not yet recede. It should have become aereated and spongy and will look quite wet.

Final Dough
11 oz King Arthur Unbleached All-Purpose Flour
51/4cool water
11/2 teaspoons yeasPoolis11/2 teaspoons sea salt

Place the flour, salt and yeast in the mixer. Pour some of the wwater around the edges of the poolish to loosen it. Pour the poolish and water onto the flour in as much of a single piece as possible. (This is done in the same bowl as the poolish is in.)Mix the dough at low speed for 2 min., addinmg more water if necessary. The dough should look a little gummy, clearing the bowl. Increase speed and mix for 4 min.The dough temp should be 75-78F.

Let rise for 11/2 hrs, folding once after 45 min. (or more often if the fough is very slack.) Divide the dough into 2 and gently preform into rounds. Let rest for 20 min, tjen shape into baguettes. Proof, covered, on a couch until the dough is not quite doubled in bulk (40-45 min).

Preheat oven and stone to 5ooF. Just before putting the loaves in the oven, slash them. Fill the oven with steam. Spray twice in the first 5 min and turn the oven down to 475F and bake until done, about 25 min.

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https://recipes.connorbowen.com/recipe/king-arthur-baguettes/