The Science of Bread Making
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Baguette/Batard/French Sandwich Rolls
                                                    %                g
BREAD FLOUR                                100           500
POOLISH                                       100           500
INSTANT YEAST                              0.8               6
SALT                                               2             15
MALT                                            0.5           3.75
SOURDOUGH STARTER                    10               75
WATER                                         75              375        
TOTAL                                         288.3        1474.75

Poolish                                        %                g
Bread Flour                               100             250
Water                                       100             250
Yeast                                          .5             (a little bit)

Mix poolish day before. Use a nice sourdough starter formula found here.

Mix by hand and knead by slightly until dough holds shape

Scale 3, 400g loaves.

Fold 3X within an hour.

Let sit until tripled in size. Shape into desired format.

Let rise 40 min or so.

Score and bake 20-30 min @ 450C.

You could also cut the yeast, increase the sourdough starter to 50% and let rise in the fridge over night to bake the next day. Very good.

Page originally published 01/11/2011. Last updated 04/06/2013 by Scott Hall, B.A. B.Ed