Baguette
Author: Pizza Today
Recipe type: Dough
Courtesy of Tony Gemignani, Tony's Pizza Napoletana, San Francisco
Ingredients
- 100 percent high gluten, high protein flour (12.5-14 percent protein content)
- 63 percent water
- 0.2 percent instant dry yeast
- 2 percent salt
- 80 percent poolish -- see recipe below (the entire poolish made earlier is equal to 80 percent of the flour weight in this recipe)
Instructions
- Mix 2-4 minutes to a dough temperature of 74-76 F and then bulk ferment for 90 minutes.
- Divide into 325 gram rectangles (a little less than ounces) and then let rest 30 minutes.
- Shape into baguettes and proof 1 hour at room temperature.
- Bake at 460 F for 20-23 minutes or until ready.
Poolish for Baguette
Author: Pizza Today
Recipe type: Dough Starter
Ingredients
- 100 percent high gluten, high protein flour (12.5-14 percent protein content)
- 100 percent water
- 0.1 percent instant dry yeast
Instructions
- Mix ingredients for 4 minutes and then let ferment for 14-16 hours at 75-78 F.
