Hello friends,
Today, we will make a baguette recipe with our happy sourdough starter.
Like many traditional French bakery products, we need to make “Poolish”. Poolish is a highly fluid yeast-cultured dough. In this case, we will create a highly cultured fluid dough by mixing sourdough starter, water & flour.
Poolish Ingredients:
200g filtered water
50g sourdough starter
200g bread flour ( I used unbleached all-purpose flour in this video because I was out of bread flour!)
Mix the poolish ingredients and let it rest on the countertop for 8-10 hours.
Baguette Ingredients:
Poolish
520g white bread flour (again, I used all-purpose flour)
320g water
8g Sea Salt
Follow the steps from the video to mix and proof the dough.
Bake in a preheated oven at 445F for 20 minutes/until you reach the color you like. Make sure there is a steam source in the oven. I took it out a little light because it is how we like it. Enjoy!
Happy baking!
Maria
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Quinta Maria
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