Formula Exchange
• This formula was contributed by Didier Rosada, Uptown Bakers
Baguettes
INGREDIENTS BAKER’S % LBS.
Bread flour (11.5% protein) 100 225
Poolish 80 180
Liquid levain 12 27
Water 56 126
Instant dry yeast 0.16 0.36
Salt 2.8 6.3
Malt powder 1.2 2.7
Total appr. wt. 567
INSTRUCTIONS
Liquid levain: Prepare a starter. Mix 100% flour, 100% water,
40% starter at first speed for 5 minutes, then second speed for
10 minutes. Cover, and allow to ferment 12 hours at 60°F.
Poolish: Mix 100% flour, 100% water, 0.1% dry yeast at first
speed for 5 minutes, then second speed for 10 minutes. Cover,
and allow to ferment for 12 hours at 70°F.
Dough: Using a spiral mixer, mix flour, poolish, liquid levain and
water at first speed for 7 minutes. Cover bowl; allow dough to
rest 20 to 30 minutes. Add yeast, salt and malt powder. Mix at
first speed for 2 minutes, then second speed for 9 minutes, or
until gluten develops to 60 percent. Dough temperature should
be 76°F and medium soft consistency. Cover; allow dough to rest
for 2.5 hours. Scale into 14-oz. pieces. Shape into oblong pieces,
and place on flour-dusted proofing boards, cover, and allow to
rest 20 to 30 minutes. Process pieces through baguette moulder,
or shape by hand; place in couchè blanket folds on proofing
boards. Insert boards into proofing cabinets; roll into retarder
set at 60°F. Allow to ferment for 2.5 to 3 hours. (Using a retarder
slows fermentation to enable yeast to impart more flavor to the
bread; it also allows adjusting oven throughput more effectively.
Cooler doughs also allow yeast to work longer during baking,
providing greater “jump” on the oven hearth.) Bake in deck
oven at 460°F for 28 minutes.