Basic French Bread

From The Taste of Bread by R. Calvel.

Makes 3 small or 2 medium size baguettes

Straight Dough

	3 loaves, g	Baker’s %
Bread Flour	500	100%
Water	335	67%
Active Dry Yeast	4	.8%
Salt (add after autolysis)	10	2%
Malt	1	.2%
Total	850	170%

Straight Dough Process with Traditional Mixing Method (lst speed for all mixing)
Mixing 1 st speed:             3min
Autolysis:                          15min
Mixing 1 st speed:             12 min
Dough temperature:           24°C
1st Fermentation:               150 min
Punch down after:              80min
Dividing, rounding & rest: 35min
Molding:                             as needed
Proofing:                             75min
Baking 240° C / 464° F :    30min
TOTAL TIME:                  6 h 40 min

Straight Dough Method with Improved Mixing

Mixing 1 st speed:     less than 5 min
Autolysis:                  15 min
Mixing 2nd speed:    10 min
Dough temperature:  24 0 C
1 st fermentation:      60min
Punch down after:     20 min
Dividing, rounding & rest     30min
Molding:                   as needed
2nd fermentation:     90min
Baking 240° C :      30min
TOTAL TIME :        4h


With Poolish

	3 loaves, g	Baker’s %
Bread Flour	500	100%
Water	340	67%
Active Dry Yeast	4	.8%
Salt	10	2%
Malt	1	.2%
Total	855	171%

Poolish
Bread flour - 100g
Water - 100g
Yeast - 1g

Mix 3 min and ferment 4 hrs @ 25°C

Mix the poolish with the rest of ingridients
Mixing: Low speed     4min
Mixing: Second speed     10 min
Dough temperature from mixer     24°C/75°F
Fermentation     70min
Punch down after     30 min
Division, rounding, rest period     30min
Second fermentation/final proof     80min
Baking @ 245° C      25-35 min