Baker’s Tip: Add toppings like Sesame seeds or poppy seeds, or even rice flour and sesame oil to create Tiger Bread.
BAGUETTES Ingredients
For the poolish: 500g strong white flour 20g caster sugar 10g salt 1 x 7g sachet fast-action yeast 330g milk at room temperature For the dough 300g plain white flour 200g strong white flour 12g salt 200g white sourdough starter (a bubbling mix of strong white flour and water. To make simply add 50g flour with 50ml of water every day for five days in a jar – warning it gets messy and bubbly) All the poolish 250ml tepid water
Method The day before you make your dough, combine the poolish ingredients in a bowl and cover loosely with cling film. The next day rub together both flours, yeast and salt, keeping the yeast and salt separate. Add the sourdough starter, poolish and tepid water and combine into a wet dough. Turn the dough out on to a work surface and knead for 10-15 minutes. Shape the dough into a ball, trying to use as little flour as possible, and return to the bowl. Let the dough rest overnight in the fridge. Once rested, it’s shaping time. Turn the dough out on to a lightly floured surface and cut into 4 equal pieces. Roll the baguettes out into sausage shapes. Don’t worry if they look thin, they will rise again. Transfer each baguette to a well-floured baking tray and rest again for 1-1 ½ hour at room temperature. Preheat your over to 220C fan oven, 240C non-fan. Once rested, score your bread with a serrated knife. You want to make thin slices across the top like you’re peeling a potato. If your serrated knife doesn’t work, try a Stanley blade. Turn the temperature in the oven down to 190C fan or 210C non-fan and bake for 30-40 minutes.
Baker’s Tip: Cook your baguettes for ¼ of the time to par-bake. You will then be able to freeze the baguettes for up to 11 weeks. When you want to use them again, just pop them back in your oven for the remaining time.
Images for illustrative purposes only
LIFESTYLE MAGAZINE
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