How To French Polish Uk Recipes

AUTHENTIC FRENCH BAGUETTE RECIPE WITH AN OVERNIGHT POLISH

Steps:

• Add the fresh or instant yeast for the poolish to the water and whisk. Once the yeast is dissolved, add the flour and lightly mix to distribute for around 1 minute. Leave the biga for 12-16 hours to develop. If using active dried yeast, halve the fresh yeast amount listed. Active dried yeast will need to be activated before use. To do this warm the water for the poolish, ideally to 37-43C (100-110F). Add the yeast to the bowl, whisk and leave for 10 minutes to bloom. Next, add the flour, combine and leave for 12-16 hours.
• The next day, once the poolish has fermented: *If using active dried yeast follow this, otherwise ignore this step: Warm 15 grams of water to37-43C (100-110F) and add the active dried yeast and a pinch of sugar. Whisk and leave to bloom for 10 minutes. Decrease the 1st water addition to 420 grams. Add this yeasty mixture to replace the yeast in the autolyse: Add all the poolish, 1st water, flour and yeast to a bowl, gently mix until a fairly even structure is made. Leave to autolyse for 20-30 minutes.
• Next, add the salt and set a 5 minute timer. Then with a plastic dough scraper make sweeping movements to combine the ingredients in the bowl. Once the dough forms a mass, knead slowly on a table, using a stretching motion. Continue this until the timer beeps, by now the dough should have an even consistency. Scrap the dough back into the mixing bowl, cover with a bag and place it in the fridge. Alternatively use a dough mixer: Add the salt, with the rest of the ingredients to a dough mixer fitted with a dough hook attachment. Mix at a slow speed for 6 minutes, then fast for 6 minutes. At this point, slow the speed and add the second water. Increase the speed once the water starts to absorb and continue to mix for another 2 minutes (or until the dough is an even consistency). Skip step 4.
• After 10 minutes, take the dough out onto the table and set a 5 minute timer. Knead fast using the stretch, slap and fold technique for maximum efficiency. When the timer ends, place back in the bowl with the second water and push the dough into the water with your hand. When the dough starts to incorporate the water turn it back out onto the table and knead for another 2-3 minutes.
• Using a dough scraper, place the dough into a lightly floured bowl, cover and leave to rest for 20 minutes in the fridge.
• Remove the dough from the bowl and complete a stretch and fold or lightly knead for 30 seconds. Cover the dough in the bowl again and leave in the kitchen side for another 20 minutes.
• Repeat the stretch and fold or light knead and rest again on the kitchen surface for 20 minutes.
• Lightly flour dust the surface and place the dough on top using a plastic dough scraper. Now, using a metal dough scraper, divide into 220g pieces and lightly shape into cylinders and leave to rest on the table for 20 minutes. A 220g dough piece makes the perfect size baguette for my home oven. If you have a larger or a professional oven, consider increasing the size to make longer baguettes.
• Once relaxed, from the centre of the dough, roll out using both hands until the length of the baguette is formed. This should be about 30cm, you can taper the ends if you wish. As you shape each one, transfer onto a floured couche or tea towel. A new couche must be well floured to prevent the baguette dough sticking to them. You can always use a pastry brush to remove some of the flour before cutting.
• Once all the baguettes are shaped, cover with the couche and allow to proof for 1- 1 ½ hours. Get the oven with a baking stone preheated to 250C (480F). You can retard these authentic baguettes in the fridge overnight in the couches. Just cut and bake straight away in the morning.
• Use a long peel to remove the baguettes from the couche. Either cut and drop them in the oven one by one or transfer 3-4 to a board and then cut and slide them all into the oven on the baking stone. Cut by making 4-5 cuts through the middle, holding the knife/lame at a slight angle. Add plenty of steam as they go into the oven.
• Bake for around 20 - 25 minutes, you may wish to drop the heat to 240C (465F) but my oven isn't powerful enough to get to that temperature quickly anyway so I don't bother. If the baguettes are looking pale, consider using the top heat function near the end of baking to help caramelise the crusts.
• Remove from the oven using a peel and allow to cool.

BAGUETTES (FRENCH BREAD)

Steps:

• To make the poolish, mix the flour and yeast in a medium, deep bowl. Add 200ml room temperature water and stir to a very thick batter. Cover with cling film then chill overnight, after which time the batter will have doubled in size.
• The next day, combine the flours, remaining yeast and the salt in a large mixing bowl. Add another 250ml water to the poolish, then pour into the flours and mix to make a very wet, sloppy dough. Let this sit for 20 mins, which helps the dough to come together more quickly as you knead.
• After 20 mins, the dough will still be wet - possibly much wetter than you're used to, but this is important for a delicious loaf. Either knead by hand for 10 mins (see tip on kneading a very wet dough, below), or in a mixer with a dough hook for 5-8 mins, until the dough firms up and becomes smooth and elastic. It will still feel sticky but have shape and spring.
• Dust a clean patch of worktop and the dough with a little more flour, then fold the dough inwards on itself to make a ball. It will be dry to touch on the outside, but pleasingly wobbly and alive within. Transfer to a lightly floured large bowl, cover with a clean teatowel and let rise for 1½ hours in a warm, draft-free place until doubled in size.
• Dust a heavy teatowel or baker's cloth with plenty of flour, and put it onto onto a large kitchen tray or board. Shape three long, baguette-width ridges in the cloth. Turn the dough onto a floured worktop, then flour the sticky side lightly. Cut into 3 equal pieces using a large knife. Do not knead the dough or 'knock it back'.
• Working one at a time, press each piece of dough into a rough oval about 25cm long and 20cm deep. Fold one of the long sides to the middle and press it down well with your fingers. Fold in the other long edge in the same way, and press well again to make a long strip of dough with a groove down the centre. Now fold the dough over itself lengthways into a sausage, pressing the two sides together well in a tight seam against the worktop. Roll very lightly under your palms to seal and make the ends a little pointy. The loaf will be about 40cm long.
• Place the dough seam-side down in your prepared cloth, then repeat. Dust all the loaves with a little flour, cover with a clean teatowel and leave at room temperature for 1 hour, or until almost doubled in size.
• Heat oven to 240C/220C fan/gas 9. Put a roasting tin on a shelf towards the bottom of the oven, plus set a shelf in the top third. Scatter semolina or more flour over one or two large baking trays. Carefully roll or lift the breads onto the trays, leaving space for them to grow. If they stretch or go wonky don't worry, just pat them back carefully into place.
• With a very sharp craft knife or blade, slash the loaves diagonally 5 or 6 times, cutting 1-2cm in. Bake one tray at a time, adding 100ml water to the hot roasting tin and closing the oven door as quickly as you can. Bake for 20 mins or until dark golden, risen and crisp. Cool on racks and enjoy same day, or warmed in a hot oven for a few mins next morning.