Hello from Pinetop Arizona everybody.. I've been using a baguette recipe from King Arthur website which includes a poolish. I've have had not the best luck with this recipe 's measurements.
I was hoping to try a different recipe along with the instructions.
thing for us and he has dine a thorough investigative epic blog series on the many he has recently tested. They all look first rate to me and he is the resident expert of late.
I am using a scale and weighing by the ounces. The recipe I am using is on King Arthur's website from an article named breads from the hearth. The recipe is called baguette and ciabatta by Sue Gray & P.J Hamel. I am out of town right now and only have my android phone so I am NOT able to post a link to the recipe but it is easily found on Google.
The problem I have with this recipe is that I cannot achieve an open crumb with it after 2 years of using this recipe. Although the loaves are tasty they are very dense. At first I thought I was over working the dough but it doesn't matter how little I work it. I get no crumb.
poolish: 5 and a quarter ounces King Arthur unbleached all-purpose flour. 5 in a quarter ounce of water. 1/8 teaspoon instant yeast.
baguette dough: 10 and a half ounces King Arthur unbleached all-purpose flour. 1 1/2 teaspoon instant yeast. 3/8 ounce salt. All of the poolish. 5 and one-quarter ounces cool water.
The only thing that I see with that formula is that it uses more yeast than I like. The most I would use is 1 teaspoon. With the poolish I would probably use closer to 1/4 or 1/2 teaspoon (plus the pinch that went into the poolish). But this shouldn't affect it other than a faster rise.
What are you using to mix it? If you want more holes then it is a lot about the handling like you said. Otherwise, increase the water and see if that helps.
Also, are you using a stone in the oven and are you steaming the oven?
thing for us and he has dine a thorough investigative epic blog series on the many he has recently tested. They all look first rate to me and he is the resident expert of late.
here is one of the many
Ken's country blonde as baguettes
and will take you to his blog for the full list
Are you using weights or cups etc.? What problems are you having?
I am using a scale and weighing by the ounces. The recipe I am using is on King Arthur's website from an article named breads from the hearth. The recipe is called baguette and ciabatta by Sue Gray & P.J Hamel. I am out of town right now and only have my android phone so I am NOT able to post a link to the recipe but it is easily found on Google.
The problem I have with this recipe is that I cannot achieve an open crumb with it after 2 years of using this recipe. Although the loaves are tasty they are very dense. At first I thought I was over working the dough but it doesn't matter how little I work it. I get no crumb.
poolish: 5 and a quarter ounces King Arthur unbleached all-purpose flour. 5 in a quarter ounce of water. 1/8 teaspoon instant yeast.
baguette dough: 10 and a half ounces King Arthur unbleached all-purpose flour. 1 1/2 teaspoon instant yeast. 3/8 ounce salt. All of the poolish. 5 and one-quarter ounces cool water.
The only thing that I see with that formula is that it uses more yeast than I like. The most I would use is 1 teaspoon. With the poolish I would probably use closer to 1/4 or 1/2 teaspoon (plus the pinch that went into the poolish). But this shouldn't affect it other than a faster rise.
What are you using to mix it? If you want more holes then it is a lot about the handling like you said. Otherwise, increase the water and see if that helps.
Also, are you using a stone in the oven and are you steaming the oven?