French Baguette (Quick Starter)
French loaf made with a Poolish quick starter, featuring a crisp crust and a longer shelf life.
Ingredients
Bread flour (for dough)
1130 g
Quick starter
1000 g
Salt
40 g
Yeast
10 g
Water (for dough)
550 g
Bread flour (for quick starter)
500 g
Water (for quick starter)
500 g
Fresh yeast (for quick starter)
3 g
Instructions
1
Make the Quick Starter
Mix the quick starter ingredients in a large bowl until there are no lumps, then ferment at 25°C for 5 hours. During fermentation, make sure to seal with cling film.
2
Mix the Dough
Place the dough ingredients (except the salt) in a mixer, put the fermented quick starter in the center, then start mixing.
3
Add Salt
Add the salt only in the last 5 minutes before mixing is complete.
4
Shape
After proofing, knead the dough into a baguette shape, lightly roll in bread flour, then place on a proofing cloth.
5
Score
When the bread has fully proofed, gently score 4 to 5 cuts on the surface, ensuring the baguette dough does not stick to the equipment.
6
Bake
Bake and apply steam according to the instructions. After 15 minutes of baking, open the steam vent and continue baking until done.
