![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2023\/12\/Baguette-scaled.jpeg\")
<\/a><\/figure>\n\n\n\nRecipe adapted from Brian Lagerstrom.<\/p>\n\n\n\n
Ingredients<\/strong>:<\/p>\n\n\n\n
Poolish<\/em><\/p>\n\n\n\n
- \n
- 150 g. (2\/3 c.) room temperature water<\/li>\n\n\n\n
- Pinch of instant yeast<\/li>\n\n\n\n
- 150 g. (1 c.) bread flour<\/li>\n<\/ul>\n\n\n\n
Dough<\/em><\/p>\n\n\n\n
- \n
- Ripe poolish (recipe above)<\/li>\n\n\n\n
- 240 g. (1 c.) water (90F)<\/li>\n\n\n\n
- 3 g. (3\/4 tsp.) instant yeast<\/li>\n\n\n\n
- 400 g. (2 3\/4 c.) bread flour<\/li>\n\n\n\n
- 11 g. (2 1\/4 tsp.) salt<\/li>\n\n\n\n
- 10 g. (2 1\/2 tsp) diastatic malt powder<\/li>\n<\/ul>\n\n\n\n
Directions:<\/strong><\/p>\n\n\n\n
- \n
- Poolish:<\/strong> Stir together water, yeast, and flour. Cover and ferment at room temperature for 12-24 hours.<\/li>\n\n\n\n
- Dough:<\/strong> Add poolish, water, yeast, flour, salt, and malt powder to a stand mixer with a bread hook and mix on low for 3 minutes. Once the dough is combined, increase speed to high (speed 4 on my KitchenAid) and mix for another 6 minutes.<\/li>\n\n\n\n
- Ferment and Strength Building:<\/strong> Transfer to a bowl, cover, and ferment at room temperature for 30 minutes. Perform strength building fold #1 and then cover and rest for 30 minutes. Do strength building fold #2 and then cover and rest for a final 60 minutes.<\/li>\n\n\n\n
- Shape:<\/strong> Transfer dough to a floured surface and divide into 4 equal pieces (about 230 g. each). Preshape each piece by placing each piece on your work surface and tuck the sides up to resemble a ball and then roll each piece on your work surface in the palm of your hand until you have a uniform ball. Cover with a towel and rest for 15 minutes.<\/li>\n\n\n\n
- After 15 minutes, seem side up press the dough down to degass any large air pockets. Then fold the top of the dough down, about an inch at a time, toward you, which seals in the tension. Do this 4 \u2013 5 times until the dough is in a blunt cigar shape, and then use your fingertips and thumbs to roll the dough out into a longer tube shape, about 9-10 inches. You can continue to use your fingertips and thumbs to roll the ends of the dough into a tidy taper.<\/li>\n\n\n\n
- Move the baguettes to an upside down baking sheet lined with parchment paper and cover with a foil pan (approx. 16\u201dx12\u201dx3\u201d) and let rise at room temp for 45-70 min.<\/li>\n\n\n\n
- Bake: <\/strong>Preheat oven with baking steel\/stone to 465F. <\/li>\n\n\n\n
- Transfer the baguettes (with parchment paper) onto a preheated pizza steel\/stone. Spray with water, cover with the foil lid and bake for 12 mins. Remove lid and bake for 12-15 more min. until crusty and golden brown.\u00a0 Cool on a wire rack.<\/li>\n<\/ol>\n\n\n\n
Baguette:<\/strong><\/p>\n\n\n\n
![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2013\/02\/5star.jpg\")
<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"Recipe adapted from Brian Lagerstrom. Ingredients: Poolish Dough Directions: Baguette:<\/p>\n[Read More...]<\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,41],"tags":[],"_links":{"self":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2621"}],"collection":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/comments?post=2621"}],"version-history":[{"count":1,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2621\/revisions"}],"predecessor-version":[{"id":2623,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2621\/revisions\/2623"}],"wp:attachment":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/media?parent=2621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/categories?post=2621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/tags?post=2621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}