Poolish Baguettes

Poolish Baguettes © kvalifood.com

French baguettes made with a poolish pre-ferment and sifted whole-wheat flour, creating a medium-extraction crumb that mimics the famous Ganachaud baguette formula. The result is a nuanced, complex flavor with excellent shelf life.

Ingredients

Makes 3 small baguettes

  • 200 g poolish
  • 230 g whole-wheat flour, sifted
  • 260 g unbleached bread or all-purpose flour
  • 1½ tsp (0.37 oz) salt
  • ¾ tsp (0.08 oz) instant yeast
  • 260–280 g water, lukewarm (90°–100°F (38°C))
  • Semolina flour or cornmeal for dusting

Directions

Remove the poolish from the refrigerator 1 hour before making the dough. Sift the whole-wheat flour through a fine strainer to remove bran; set aside the bran for another use.

Stir together the flours, salt, and yeast in a large bowl. Add the poolish pieces and 1⅛ cups water, stirring until a soft ball forms. Add more water or flour as needed for a soft but not sticky dough.

Transfer to a floured counter and knead for about 10 minutes until soft, pliable, and tacky but not sticky. The dough should pass the windowpane test and reach 77°–81°F (27°C). Oil a large bowl, transfer the dough, and coat with oil. Cover with plastic wrap.

Ferment at room temperature for approximately 2 hours until the dough nearly doubles. Remove and knead lightly for 1 minute. Return to the bowl, cover, and ferment for another 2 hours until doubled.

Lightly flour the counter and gently transfer the dough. Divide into 3 equal pieces with minimal degassing. Shape into baguettes and prepare for proofing using a couche or parchment.

Proof at room temperature for 50 to 60 minutes until the dough reaches about 1½ times its original size and springs back slowly to light pressure.

Baking day: Preheat the oven to 500°F (260°C) with a baking stone and empty steam pan in place. Dust a peel or sheet pan with semolina flour and gently transfer the baguettes. Score the tops with a razor blade.

Transfer to the baking stone. Pour 1 cup hot water into the steam pan and close the door. After 30 seconds, spray the oven walls with water and close the door. Repeat twice more at 30-second intervals. Lower the oven to 450°F (230°C) and bake for 10 minutes. Rotate 180 degrees if needed for even baking, then continue for 8 to 12 minutes until golden brown and the internal temperature reaches at least 205°F (96°C). If the crust darkens too quickly, reduce heat to 350°F (175°C) and bake an additional 5 to 10 minutes.

Cool on a rack for at least 40 minutes before slicing.

Notes

  • Flour substitution: If you cannot sift enough bran from whole-wheat flour, replace all but 2 tbsp of the whole-wheat flour with bread flour.
  • Poolish timing: Make the poolish the day before or up to 3 days in advance; refrigerate. You can also make it the same day if fermented about 4 hours in advance.
  • Pâte fermentée addition: You can add up to 50% (about 8 oz) pâte fermentée in addition to the poolish with no other adjustments; this reduces fermentation time by about 20% while preserving flavor.