Ingredients

Poolish (to be prepared the day before)

• 1 kg Flour
• 1 kg Water
• 1g baker's yeast

Mix all the ingredients, sprinkle generously with flour and let stand +/- 12 hours at 25 ° C

Dough

• 300g Dia baguette
• 1700g Flour
• 800g Water
• 1000g Poolish
• 20g Baker's yeast
• 
  

Implementation

Knead all the ingredients for 5 minutes on 1 st speed and 5 minutes on 2 nd speed.

Pointing

30 minutes

Division

Weigh 350g dough pieces and pre-shape.

Leave to rest for 10 minutes and shape according to your choice

Primer

+/- 1H15 at 24-25 ° C hygrometry 70%

Cooking

+/- 25 minutes at 240 ° C in a deck oven with steam