Pain Sur Poolish
Source: Adapted from Joe Ortiz's The Village Baker by way of my good friend and baker, Bob Halperin.
Poolish (sponge):
- 1 tsp. active dry yeast
- 1 cup warm water
- 1 cup unbleached or bread flour
Dough:
- 1 tsp. active dry yeast
- 1/2 cup water
- all of the poolish
- 2 cups bread flour
- 1 1/2 tsp. salt
Glaze:
- 1 egg white whisked into 1/2 cup cold water
Mixing the poolish:
Proof the yeast in 1/4 cup of 115° water. Combine the yeast mixture in a large
bowl with the remaining water (at room temperature) and slowly stir in the flour. Mix well, cover with a towel or plastic
wrap, and set aside for about 6 hours.
Dough:
Proof the yeast in 1/4 cup of 115° water. Combine the yeast mixture with 1/4 cup cool water, and add to the
poolish. Put the remaining flour and salt in the bowl of a food processor. Add the poolish/yeast/water mixture, and process until
the dough is moist and satiny. Place the dough in a bowl, cover, and let rise for 2 hours. Punch down, and allow
to rise for 45 minutes to an hour. Divide into two pieces, shape into baguettes: first flatten each piece, and roll tightly
to form logs of 3 inches
by 6 inches. Rest, covered with a moist towel for 15 minutes. When the logs are relaxed, stretch into 12-14 inch
loaves and place into oiled baguette trays or in couches. After an additional 1-1.5 hour rising, slash each baguette with a razor
4 times on top and glaze. Either bake in the
baguette trays or on baking stones at 450°. Bake for 15-20 minutes until golden. Cool on racks.