Today I decided to make a dough ready in 8 hours, with a Poolish, a highly fluid yeast-cultured dough.
INGREDIENTS FOR 1Kg. OF DOUGH:
For poolish:
150 g Mineral water
150 g. All-purpose flour
0.75 g. Dry Yeast (Caputo)
For the dough:
500 g. All-purpose flour
300 g. Mineral water
13 g. Sea salt
Utensils:
Milligram Scale
Kitchen Scale
Ankarsrum – Mixer or Stand Mixer
This morning at 9, I took the mineral water, yeast ①, and the flour ②, I put them in a container for food and with the help of a fork, I mixed everything ③.
I closed the container ④, and with a kitchen rag I wrapped it ⑤ to keep the temperature constant, and tied with an elastic band. Let’s wait 4 hours now.
By 1pm, my poolish had almost tripled. I took the mixer, poured 300g. of water ⑥, turned on the mixer and poured poolish and let it melt ⑦.
After about 3 minutes I began to pour 1/4 of the flour ⑧, I waited for it to be absorbed, then again 1/4 of flour ⑧, and finally the remaining flour. Let knead for about 5 minutes ⑨.
After this time, I added the salt ⑩, which will serve to savor, and to stabilize the leavening. Let it knead for about 2 minutes and then turn off when the stringing is reached.
I remove the dough ⑪ and, on the floured work surface, I begin with the first folding.
Flour the surface to prevent it from sticking and cover with a cellophane ⑫.
After 2 hours ⑬, divide the dough into 3 pieces (if you want to make pizza) of about 350/360 g ⑭, and make another series of folds.
Flour the surface and cover the dough for about 2 hours⑮.
After this time the dough is ready ⑯ for the pizza ho for baguettes made on the barbeque or baked in a pot.
BARBEQUE COOKED BAGUETTES
