My very first white baguette with “poolish” ferment.

For 4 small baguette and 1 big loaf:

The “poolish” ferment:

175gr water

25gr rye flour

150gr Wheat, tipo -00-

2,5gr organic fresh yeast

For the final dough:

All of the “poolish” ferment

650gr fine spelt

350gr water

10gr organic fresh yeast

15gr salt

• Refridge the “poolish” overnight.
• Mix the final dough and autolyse for 5min.
• Knead the dough for about 10min, add salt and finish the kneading.(I used the RICHARD BERTINET technique by hand ).
• Let the dough proof for about 1½ hour.
• Shape the dough into equal pieces.
• Let them rest for 15min.
• Now do the final baguette shape.
• Let them proof about 80-100%
• Bake them in a 250c preheated oven with steam.
• Remove the steam after 4-7min and bake the bread 20min in total.
• Cool down on a rack.

This is my first try and it can only be better, but after all i´m quit happy now that I know the technique. I want a more crisp crust and bigger holes in the crumb.

I used Richard Bertinets recipe with one BIG change, all of the fine white flour had to be extra strong wheat flour..