Traditional French Baguette Mit Poolish

For the poolish (Dampfl) stir all ingredients to a homogeneous amount. Cover and ferment for 15 hours at 20 degrees.

Then knead all ingredients 10 min. on speed 1 and 3 min. on speed 2 (Petra: 20 min. Alpha) 30 min. go, then once stretch& fold, then another 30 min. go.

Divide the dough into 4 pieces of 350-360 g each. Shape the pieces roughly oblong and relax covered for half an hour, then shape into baguettes.

Cover and rise in floured couches, seam side up, for 1 hour.

Score the loaves 4 times each, overlapping.

Shoot into 250 degree stove (medium steam) and bake for about 20 min (Petra: Primus 280 degree top heat, 200 degree bottom heat, turn off stove after 8 min. Sprayed with steam mist 3 times at the beginning. You could also extend the baking time a little bit for a darker crust).

In France “le pain de tradition” is regulated by a decree

prohibits and does not allow cooling in the manufacturing process.

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