This a adapted from a formula I've used for a few years now and decided to replace the 100% Hydration Poolish with 100% Hydration Levain. I made no adjustments to original formula for this.
Original formula is from Bread Bakers Guild Team USA 2002
Poolish
Flour-----------100%
Water----------100%
Yeast---------------.1%
Final Dough
Flour---------100%
Water----------43%
Yeast------------1.3%
Salt---------------3.3%
Malt-----------------.8%
Poolish----------1.33.4%
Process
Dissolve Yeast in water
Add flour and mix until smooth and well incorporated
Let ferment 12 -14 hrs at 70degF until poolish has risen and just begins to fall.
Final Dough
Place Water, Flour, Malt and Poolish in bowl of vertical mixer and mix on speed 1 for 4-5 minutes or until all ingredients are well incorporated.
Rest for autolyse for 20 minutes
Add Yeast and Salt and mix speed 1 for 2 minutes
Mix speed 2 for 1-3 minutes to develop structure
Gluten should not be fully developed
Dough will be light and lively and be on the soft side.
Ferment at 75degF 2 hrs with punch and fold at 1 hr
Divide into 12 oz pcs and gently preshape into cylinders and rest for 30 minutes
Shape into baguettes
Final Proof 50-60 minutes
Bake at 475degF for 20-25 minutes with steam( mine take approx 18 minutes in my oven)
Vent oven for last 3 minutes of baking
The last three photos are baguettes I retarded for approx 4 hrs before proofing and baking. To bring to room temp and proof took approx. 2 hrs.
These retarded baguettes browned much more quickly and had a more open crumb.
