Baguette with Poolish and Cold Tour
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 d 4 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g wheat flour, French, type 65 or wheat flour type 550
- 450 g spelled flour, type 630
- 100 g rye flour, 1150
- 700 ml water, 9 degrees cold
- 20 g salt
- 15 g bakin malt
- 20 g yeast, fresh
Print Recipe
Pin Recipe Instructions
- For 6 baguettes.
- Poolish TA 200:
- 150 g French wheat flour type 65
- 150 g spelled flour 630
- 30 g rye flour 1150
- 330 g water (9 °)
- 5 g yeast
- Beat everything through so that there are no more lumps in the dough and let it mature for 12 hours at 24 °.
- Main dough TA 170:
- 300 g wheat flour type 65
- 300 g spelled flour 630
- 70 g rye flour 1150
- 370 g water (9 °)
- 20 g of salt
- 25 g baking malt
- 15 g yeast
- Knead all ingredients and the pre-dough in the spiral mixer for 20 minutes until the dough separates from the bottom. 30 minutes of dough rest. Then fold, place in a larger bowl and place in the refrigerator (5 °) for 12 hours.
- Then let it warm up for 1.5 hours. Shape the baguette and let it cook for 1 hour. Make a cut before shooting in. Bake at 240 degrees for 25-30 minutes.
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