Day 14, Thursday
Poolish Baguette, Wheat and White Pullman loaves, Focaccia
We began with the Poolish baguette dough in the large mixer.
The Poolish is a percentage of the original amount of flour, water, and yeast of the baguette recipe that is mixed and left out overnight.Poolish baguette- dough is stiffer. Roll it to 2/3 then press down, flip it around and roll the other 1/3 section to the center. Pinch to close; make sure the seam is closed off and the edges are sealed. Roll it out to 21-22 inches. If you feel an air bubble, flatten it to puncture it. Transfer it to the couche with the seam on the bottom.
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.
After proofing for 20 minutes or so in mold, press dough into sides of mold.