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]
preferment [must be made min 12 hours beforehand]
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.
No comments:
Post a Comment