Baguettes

Baguettes 

 There's nothing like the smell of fresh bread baking and the taste of bread straight from the oven. These baguettes are perfect, crunchy on the outside and soft and fluffy on the inside. They are started with a poolish made the night before which gives them a slight sourdough taste. 

Note: I use active dry yeast.
Note: Best to mix poolish in the evening to develop overnight.

Poolish

245 gms bread flour

230 gms water

Pinch yeast

Mix all together with a round bladed knife,  cover with cling wrap and place a hand towel over the top if your kitchen will be chilly overnight and leave for 12 to 18 hours or until poolish has risen and bubbles appear. 

Dough

3 gms yeast

550 gms plain flour

15 gms salt

270 gms lukewarm water

Insert Kneading Blade. Stopper out

Add poolish

Add dough ingredients 

Pastry P1:2 mins 30 sec. Do not allow to continue to prove function. 

Knead on lightly floured surface for 10 sec or until smooth

Rest for 45 mins at room temperature in lightly oiled lidded plastic container.

Fold dough in half and rest for a further 45 mins or until dough weighs about 1125 gms (mine weighed 1250 gms after 1 hour resting).

Cut into 3 pieces weighing 360 to 380 gms each. Shape into cylinders. Cover with tea towel and rest for 20 mins.

On lightly floured surface flatten each piece with your hands into small oblong shape (approx. 15x12cm). Fold top third from the short end towards middle gently patting out any air then fold this thicker bit over the remaining third gently patting out air and shaping into small oblong shape again. Roll tightly from the short side like a Swiss roll. Roll dough back and forth until 40cm long. 

Place on lightly oiled baking tray seam side down, cover with tea towel and rest for 45 mins. Cut one long line down the length of each baguette with sharp serrated knife. 

Steam bake 220deg for 25 mins or until brown and crispy.