77% Hydration Baguettes with 260g Poolish (Makes 3 – 350g Each)

Ingredients

Steps

1. 1
   In a medium mixing bowl, whisk together the flour, water, and yeast until completely smooth.

   • 130 g (1 cup 2 tsp) All-Purpose Flour
   • 130 g (8 tbsp 2¼ tsp) Water, room temperature
   • 0 g (0 tsp) Instant Yeast
2. 2
   Cover loosely with plastic wrap and ferment at room temperature (20–24 °C) for 12–16 hours, until very bubbly and roughly doubled in volume.

Ingredients

Steps

1. 1
   In a large mixing bowl, combine the flour, water, and all of the prepared poolish. Stir until no dry flour remains, then cover and let rest (autolyse) for 30 minutes.

   • 370 g (2 cups 15 tbsp 1 tsp) All-Purpose Flour
   • 255 g (1 cup 1 tbsp ¾ tsp) Water, room temperature
   • 260 g (1 cup 1 tbsp 1 tsp) Poolish, prepared from the Poolish component
2. 2
   Sprinkle the yeast and salt evenly over the dough. Knead by hand on a lightly oiled surface or with a stand mixer (low speed, dough hook) for about 8–10 minutes, until the dough is smooth, elastic, and slightly tacky.

   • 2 g (½ tsp) Instant Yeast
   • 10 g (1¾ tsp) Coarse Salt
3. 3
   Lightly oil the bowl and return the dough. Cover and bulk ferment at room temperature for 2 hours, performing a series of stretch-and-folds every 30 minutes (4 folds total).
4. 4
   Turn the dough onto a lightly floured work surface. Using a dough scraper and kitchen scale, divide it into three equal pieces (≈350 g each).
5. 5
   Pre-shape each piece into a loose baton. Cover with a lightly floured clean kitchen towel and bench rest for 20 minutes.
6. 6
   Shape each baton into a classic baguette: flatten into a rectangle, fold into thirds lengthwise, pinch to seal seams, then roll into a 35 cm-long loaf. Place seam-side up on a well-floured baguette couche or on a parchment-lined baking sheet.
7. 7
   Cover and proof in a cool spot (18–20 °C) for 45–60 minutes, until the loaf has risen by about 50%.
8. 8
   Meanwhile, position a baking stone on the middle rack and a steam tray on the bottom rack of the oven. Preheat to 250 °C (482 °F) for at least 30 minutes.
9. 9
   Carefully transfer the baguettes (seam-side down) onto the hot baking stone using a peel or the baking sheet. Score each loaf with 3–4 diagonal slashes using a lame or sharp knife.
10. 10
    Create steam by pouring hot water into the steam tray and immediately closing the oven door. Bake at 250 °C for 10 minutes, then reduce the temperature to 230 °C (446 °F) and bake for an additional 10–15 minutes, until the crust is deep golden brown and the internal temperature reaches 96 °C (205 °F).

    • 255 g (1 cup 1 tbsp ¾ tsp) Water, room temperature
11. 11
    Remove the baguettes from the oven and cool on a wire rack for at least 30 minutes before slicing.