The Secret to Amazing Baguettes: Poolish and Levain | Masterclass: Advanced Level
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- čas přidán 21. 07. 2024
- Welcome back to my #baguette #masterclass! In this second part, I will reveal the secrets of making the perfect baguette with two types of pre-dough: a #poolish and a #levain. This is a recipe for advanced bakers who want to take their baguette skills to the next level. You will learn how to create a complex and rich flavor, a crispy crust and a chewy crumb with these two methods. Follow along as I guide you step by step through the process of making the most amazing baguettes at home.
#Recipe:
#Poolish
Wheat flour: 125g
Water: 125g
Yeast: 0,5g
#Levain
Wheat flour: 75g
Water: 75g
Sourdough: 5g
Main Dough
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Baguette flour: 300g
Water: 130g
Poolish: 250g
Levain: 155g
Salt: 8g
Malt extract/sugar: 7g
Prepare the poolish and levain the evening before baking. Mix the ingredients for the two pre-doughs separately and leave to rest covered.
The next day, mix all the ingredients except a little water and the salt with a kitchen mixer for about 10-15 minutes. Then add the salt and remaining water and mix for another 5 minutes on a high speed.
Pour the dough into a greased bowl and leave to rest for 30 minutes. Make 3 sets of coil folds with a 30 minute break. Let the dough prove for 3-4 hours until it has doubled in size. Cut the dough into 3 pieces of 280g each and pre-mould them. Preheat the oven to 250°C / 482°F. Place the baguettes in a tea towel with the seam facing up.
Form the baguettes into their final shape and leave to rest for another 30 minutes. Slice and bake with steam for 25 minutes. Remove the steam after 10 minutes.
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0:00 Welcome
0:09 Intro
1:11 Full recipe
1:34 Poolish
2:05 Levain
2:47 Mixing the main dough
4:26 Adding the salt
5:41 1. Set of coil folds
6:04 2. Set of coil folds
6:25 3. Set of coil folds
7:06 Dividing the dough
8:10 Preshaping
9:29 Final shaping
12:48 Preparation for baking
13:30 Cutting the baguettes
14:10 Impressions
14:23 Outro
My equipment*:
Dutch oven (US: amzn.to/3Y5noxO | EU: amzn.to/3Y5noxO)
Proofing basket (US: amzn.to/3HqJXpK | EU: amzn.to/3Rz1wJ1)
Bread scraper: (US: amzn.to/3Rz1wJ1 | EU: amzn.to/3l9KTY8)
Bread knife: (US: amzn.to/3X1QHQM | EU: amzn.to/3WYZEtT)
Books I like*:
Tartine Bread (US: amzn.to/42xBOsX | EU: amzn.to/3nXdRvZ)
The Sourdough School (US: amzn.to/3I5iSJO | EU: amzn.to/3nXqwiy)
The Perfect Loaf (US: amzn.to/41zDOzB | EU: amzn.to/41BB7h5)
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Very interesting. Poolish and levain. Never combined these 2.
This is also the only recipe where I combine them. But it works indeed quiet nicely 😊
Very interesting! Thank you for your time ! Can you tell me why a slow fermentation in the fridge is not used for this recipe (like in masterclass 1) and if it would be improving the flavor ? Thanks !
You can combine all different techniques from all the recipes. I was trying to make different variations on how to make good baguette. But indeed a long fermentation always increases the flavor. Try it out 😊
@@fromluxembourgwithloaf Thank you very much for your answer. It is really appreciated !
One small question again, if I decide to do cold fermentation on that recipe, should I do the cold fermentation after the 3-4 hours of bulk fermentation (where the dough double in size) or before that ? Thanks !
Made the bread and I like how it came out! This recipe will be my new go to baguette recipe. What is the protein % on the flour you are using?
Hey Ann. Thank you so much for your feedback. My flour has 11.1% protein content which is not very much. But it works very well for this baguettes 🥖
War sehr lecker😋
Merci
Great recipe...a few questions: What temperature is your water for the three sections; poolish, levain, and main dough? what type of yeast do you use in your poolish? Cheers!
Thanks for your feedback. I usually don’t measure the temperatures. For the levain and the poolish I use tap water. I would assume in the summer it has been around 16 °C or 60 °F. Depends on your starter and the room temperature. If your starter raises in less than 8 hours to the max, take colder water so you can get peak fermentation over night. For the main do the temperature is the same. You need to feel the dough. If it gets fluffy and airy you are good to bake. I hope that helps 😊
I live in the USA, is your flour more like a bread flour or All Purpose?
@@chrislabozzetta6946 I would probably use bread flour. The flours here have all less protein than in the US. With bread flour you’ll get the same or even better results.
What is your dusting mix?
I’m just using all purpose flour for dusting. 😊
Can diastatic malt powder be substituted at 1-2%?
You can simply replace it with normal sugar.
Hallo Arne, da bin ich schon wieder. Ich habe alle Wasseranteile vom Poolish, Levain und dem Hauptteig zusammengerechnet (330 g) und das gleiche vom Mehl (500 g) Daraus errechnet sich eine Hydration von 66%, das entspricht dem Video Beginner. Was mich umtreibt ist die Frage, wieviel Hydration gerade beim Beginnervideo und auch hier nach oben möglich wäre, um den Teig noch gut händeln zu können. Je mehr Hydration, desto mehr läuft er in die Breite, allerdings erhöht sich die Fluffigkeit mit mehr Hydration. Ich bin sehr neugierig was du dazu meinst.
Ich würde auf maximal 78% gehen. Ich denke für dein Einstieg sind 73% noch recht gut zu handeln und bringt schon eine gute offene Porung. Je höher der Wasser Anteil desto schneller wir das Brot auch weich. Man kann es dann aber ein zweites Mal anbacken. Das ist auch top.
vielen herzlichen Dank für deine Antwort, hab mich jetzt beim Beginner für 360 g Wasser, also Hydration 72 entschieden@@fromluxembourgwithloaf
@@rudikolmel5407 sehr schön. Berichte mir gerne von deinem Ergebnis!
what is the temperature of your kitchen?
Unfortunately I haven't noted that. I guess something around 22°C ~71°F.
👍🏻👍🏻👍🏻🙏🙂🇺🇦
Very good instruction, but PLEASE! -- Remove the repetitive canned music. Very distracting and unpleasant. Thanks!
Thanks for your feedback. Exchanging the music is already on my todo list for future videos. 😊