Recipes

                 

Here are the recipes for the bagette and ciabatta. I adjusted the amounts so it was a small enough dough to work with and fit everything in the oven. All water and flour must be room temperature, and if it’s a cold day, the water can be slightly warmer. Use 1/4tsp measure for 1g of instant yeast.

Baguette

Poolish
preferment [must be made min 12 hours beforehand]

415g white bread flour
415g water
1g instant yeast [about 1/4 tsp.]

Mix together and leave covered in a room temperature environment 

Final dough

840g white bread flour

415g water 

25g salt

13g yeast

Method

Preheat oven to 230

Empty poolish into a big container, 10-15ltr in volume, then add the water, flour, salt and yeast, sprinkling the yeast evenly to avoid clumps forming. Mix well until the dough comes together, making sure that there are no bits of unhydrated flour in the corners of the container. mix until the dough has a bit of resistance, about 1-2 min. leave to prove[rise] for about 50-60min depending on temperature of the day, fold [ turn the dough out onto a floured surface then lift up and fold from the outside edges to the centre, north, south, east, west. return to container and leave for another 50min.then tip out and divide into 250g portions, you should get about 8.if making loaves, you can divide into 700-800g portions. shape into a ball and leave to rest for about 5min or until you can feel the tension in the dough has loosened up. then turn it upside down so the top party of the dough is now on the work surface, pat out into a rough oval then take the top third and fold over, then turn the dough around and fold the other third into the centre. now fold in half and pinch the edges together to seal. now roll your baguette out to the desired length and thickness by placing your fingertips and palm on the table and applying even pressure and then using your other hand to roll outwards from the centre. prove in a floured piece of cloth or linen, seam side up,  with a pleat in between each baguette so they support each other. leave to prove for about 20-30min in a warm, draft free place or until they are springy and responsive to touch and when you press your finger in the dough the print pushes back out. when ready  turn the seam side down onto a floured baking tray, lightly flour the top and score with a sharp knife. bake at 230 for 25min, with the first 8min , splash some water inside the oven or leave a dish of water inside and then for the rest, leave a gap in the door and remove the dish so your crust can be crispy.