Day 14, Thursday
Poolish Baguette, Wheat and White Pullman loaves, Focaccia
We began with the Poolish baguette dough in the large mixer.
1 ½ oz fresh yeast
¾ cup warm water (105˚-115˚)
1 T sugar
8 oz high gluten flour
2 cps cold water (58˚)
¾ cup olive oil
3 oz sugar
2 T salt
1 lb high gluten flour
14 oz bread flour
¼ cup olive oil
Sponge- gives intense flavor, kept 2-3 hours then used. Mix the ingredients for the sponge in the kitchen aid, cover the bowl, and let rest in the proofer.
The oil/fat is always last to go into the dough.
Use melted shortening to brush onto the sides, base, and top of the pullman molds.
The Wheat pullman dough is sectioned into 18 oz portions.