Poolish Baguette Recipe скачать в хорошем качестве

Poolish Baguette Recipe

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