How to make baguettes with poolish
February 16, 2014
Finally a glimpse of spring today! I could still use a bit more warmth in my kitchen for ideal bread making, but it gives me a chance to continue my quest to make my baguettes even better for the opening of the
market season here in Starkville
. This week I experimented with a pre-ferment called a
A polish is simply equal parts flour and water along with a small amount of baker's yeast. This results in a very wet mixture which is allowed to ferment overnight.
Here we can see the poolish on day two. The smell is wonderful. This will be added to our final dough supplying the complex flavor that can only be developed with a long slow fermentation.
After fermenting for several hours, the final dough is ready for dividing and shaping. The trick is to not overwork the dough and force out all of the gas that the yeast have worked so hard to build up!
The shaped baguettes are placed on a piece of French linen called a
where they will proof for a couple of hours. The couche pulls just a bit of the moisture from the skin of the baguette allowing us to score the surface and the formation of a nice crust in the oven.
The final product came out of the oven with a nice golden color and crispy crust. The flavor was well worth the effort. Of course, you should be the judge of that, and I hope to see you at the Starkville Community Market where you can let me know what you think!
Also in DeRego's Notebook
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Why are so many people becoming terrified of food? Or maybe a better question is, why did it take so long? It's not hard to understand the fear. Just take a stroll through the super market. Things are changing, mostly for the better, but don't for a second believe that those changes are driven by logic, science, or nutrition. They are driven by consumer demand, and let's face it, that is exactly what got us into this mess in the first place.
Why is there a ship on the label of DeRego's Crackers?
June 06, 2018
Many years ago, I baked my very first loaf of bread on a ship in the Atlantic Ocean. It was in the middle of the Bermuda Triangle, to be precise, which may account for my supernatural baking abilities, but you can come up with your own crazy theory about that.
Announcing our first Bread @ Home Class
May 01, 2018
Learn to bake fresh bread at home in the spare time you already have. This is how I got started baking for the farmers market with a full time job! You can do it, too.