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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.