Yield: 2 medium bâtards, or 4 baguettes, about 14 inches long
TOTAL FORMULA
PREFERMENTED FLOUR: 33%
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 587 | 4¾ cups + 2 tablespoons | 100% |
| Water | 398 | 1¾ cups | 68% |
| Salt, fine | 12 | 2 teaspoons | 2% |
| Yeast, dry instant | 3 | 1 teaspoon | 0.50% |
| Total Weight | 1,000 | All | 170.50% |
POOLISH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 194 | 1½ cups + 2 tablespoons | 100% |
| Water | 194 | ¾ cup | 100% |
| Yeast, dry instant | Pinch | Pinch | 0.10% |
| Total Weight | 388 | All | 200.10% |
FINAL DOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | |
| Water | 204 | 1 cup | |
| Poolish | 388 | All | |
| All-purpose flour | 393 | 3¼ cups | |
| Salt, fine | 12 | 2 teaspoons | |
| Yeast, dry instant | 3 | 1 teaspoon | |
| Total Weight | 1,000 | All |
DAY ONE
POOLISH
In a medium bowl, stir together the flour and yeast, then add the tepid water (75°F to 80°F).
Mix until smooth.
Cover and set at room temperature for 12 to 16 hours.
DAY TWO
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 76°F
In a large mixing bowl, combine the final dough water and poolish. Mix with your hands until the poolish is broken up in the water, then add the flour, salt, and yeast. Stir with the handle end of a wooden spoon until the dough forms a shaggy mass. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 2 hours at room temperature, folding as directed below.
FOLD
Fold after 15, 30, 45, and 60 minutes, then leave untouched for the second hour. See Folding for instructions.
As you perform each series of folds, you’ll begin to notice that the dough becomes smoother, stronger, and more cohesive.
DIVIDE AND PRESHAPE
For bâtards, divide the dough into 2 pieces weighing about 500 grams each. See Dividing for instructions.
Preshape as rounds. See Preshaping for instructions.
Cover and let rest for 10 to 15 minutes.
For baguettes, divide the dough into 4 pieces weighing about 250 grams each. See Dividing for instructions.
Preshape as tubes. See Preshaping for instructions.
Cover and let rest for 10 to 15 minutes.
SHAPE
Shape as bâtards or baguettes. See Shaping for instructions.
Place, seam side up, on a floured couche, and pleat the couche between the loaves to support the sides as they rise.
PROOF
Cover and proof for 45 to 60 minutes at room temperature.
BAKE
During the proof, preheat the oven to 475°F (for bâtards) or 500°F (for baguettes) with a baking stone and steaming system in place. See Baking for instructions.
Transfer the loaves to parchment paper or a baker’s peel, gently inverting them so that the underside, which was against the dusted tea towel or linen, becomes the top.
Score the bread prior to loading. See Scoring for ideas and tips.
Slide the loaves onto the preheated baking stone.
For bâtards, bake with steam for 35 to 40 minutes. After 20 minutes, carefully remove any steaming devices, lids, or parchment paper. Rotate the loaves on the stone.
At 35 to 40 minutes the bâtards should be well colored. Turn off the oven, prop open the door a few inches, and allow the loaves to dry for an additional 10 minutes.
For baguettes, bake with steam for 22 to 25 minutes. After 18 minutes, carefully remove any steaming devices, lids, parchment paper, or bowls. Rotate the loaves on the stone.
At 22 to 25 minutes the baguettes should be well colored and feel light when picked up. Turn off the oven, prop open the door a few inches, and allow the loaves to dry for an additional 5 minutes.
