redzuurdesem/docs/straight-and-poolish-baguettes/index.html

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<i class='fa fa-book'></i> Leren Bakken met Desem
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1/2016 Verrijkt deeg in broodbak machine
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1/2016 Alternatief recept
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1/2016 verrijkt deeg
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10/2015 hybride degen
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10/2015 gist en desem in bakmachine
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10/2015 alternatief recept
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8/2015 rogge in bakmachine
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8/2015 alternatief recept
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8/2015 volkoren rogge
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6/2015 boekweit en broodbakmachine
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6/2015 pannenkoeken feest
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6/2015 alternatief recept
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4/2015 alternatief recept
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4/2015 uitgesteld bakken met het broodbakmachine
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4/2015 uitgesteld bakken
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<li data-nav-id="/12015-alternatief-rogge-recept/" title="1/2015 alternatief rogge recept" class="dd-item ">
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1/2015 alternatief rogge recept
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<li data-nav-id="/12015-rogge-zaden-met-broodbakmachine/" title="1/2015 rogge zaden met broodbakmachine" class="dd-item ">
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1/2015 rogge zaden met broodbakmachine
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<li data-nav-id="/hoe-gebruik-en-lees-ik-een-recept/" title="Hoe gebruik en lees ik een recept?" class="dd-item ">
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Hoe gebruik en lees ik een recept?
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<li data-nav-id="/12015-rogge-zaden-brood/" title="1/2015 Rogge zaden brood" class="dd-item ">
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1/2015 Rogge zaden brood
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Hoe onderhoud ik mijn desem
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Soms zit het ook al eens tegen
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Is het ene brood wel gezonder dan het andere?
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Top restaurants op zoek naar smaak in brood
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Maak zelf een rijskast of incubatie ruimte
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<li data-nav-id="/brood-bak-boeken-welk-exemplaar-kopen-1/" title="Brood bak boeken: welk exemplaar kopen? (1)" class="dd-item ">
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Brood bak boeken: welk exemplaar kopen? (1)
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</a>
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<li data-nav-id="/zuurdesem-en-broodbakmachines-doenbaar/" title="Zuurdesem en broodbakmachines: doenbaar?" class="dd-item ">
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Zuurdesem en broodbakmachines: doenbaar?
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</a>
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<li data-nav-id="/hoe-gebruik-en-lees-ik-een-recept/" title="Hoe gebruik en lees ik een recept?" class="dd-item ">
<a href="/hoe-gebruik-en-lees-ik-een-recept/">
Hoe gebruik en lees ik een recept?
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</a>
</li>
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<li data-nav-id="/een-gedroogde-desem-experiment/" title="Een gedroogde desem experiment" class="dd-item ">
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Een gedroogde desem experiment
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</a>
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<li data-nav-id="/brood-eten-op-vakantie-in-frankrijk/" title="Brood eten op vakantie in Frankrijk" class="dd-item ">
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Brood eten op vakantie in Frankrijk
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</a>
</li>
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<li data-nav-id="/baking-in-an-open-air-museum/" title="Bakken in een openluchtmuseum" class="dd-item ">
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Bakken in een openluchtmuseum
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</a>
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<li data-nav-id="/tips-on-baking-with-rye/" title="Tips bij het bakken met rogge" class="dd-item ">
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Tips bij het bakken met rogge
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</a>
</li>
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<li data-nav-id="/pane-di-altamura/" title="Pane di Altamura" class="dd-item ">
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Pane di Altamura
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</a>
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<li data-nav-id="/easiest-bread-ever-sourdough-pita/" title="Makkelijkste brood ooit: zuurdesem pita" class="dd-item ">
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Makkelijkste brood ooit: zuurdesem pita
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</a>
</li>
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<li data-nav-id="/sourdough-sweets-waffles-and-pancakes/" title="Zuurdesem zoetigheden: wafels en pannekoeken" class="dd-item ">
<a href="/sourdough-sweets-waffles-and-pancakes/">
Zuurdesem zoetigheden: wafels en pannekoeken
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</a>
</li>
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<li data-nav-id="/country-potato-focaccia/" title="Aardappel focaccia" class="dd-item ">
<a href="/country-potato-focaccia/">
Aardappel focaccia
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</a>
</li>
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<li data-nav-id="/making-bread-from-croissant-dough/" title="Brood maken van croissant deeg" class="dd-item ">
<a href="/making-bread-from-croissant-dough/">
Brood maken van croissant deeg
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</a>
</li>
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<li data-nav-id="/enriched-easter-bread/" title="Verrijkt paasbrood" class="dd-item ">
<a href="/enriched-easter-bread/">
Verrijkt paasbrood
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</a>
</li>
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<li data-nav-id="/correctly-scoring-your-loaf/" title="Je brood juist insnijden" class="dd-item ">
<a href="/correctly-scoring-your-loaf/">
Je brood juist insnijden
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</a>
</li>
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<li data-nav-id="/sunflower-seed-rye-sourdough/" title="Zonnebloempit rogge desem" class="dd-item ">
<a href="/sunflower-seed-rye-sourdough/">
Zonnebloempit rogge desem
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</a>
</li>
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<li data-nav-id="/dreikornbrot/" title="Dreikornbrot" class="dd-item ">
<a href="/dreikornbrot/">
Dreikornbrot
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</a>
</li>
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<li data-nav-id="/sourdough-croissants/" title="Zuurdesem Croissants" class="dd-item ">
<a href="/sourdough-croissants/">
Zuurdesem Croissants
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</a>
</li>
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<li data-nav-id="/horst-bandels-pumpernickel/" title="Horst Bandels Pumpernickel" class="dd-item ">
<a href="/horst-bandels-pumpernickel/">
Horst Bandels Pumpernickel
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</a>
</li>
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<li data-nav-id="/whole-rye-wheat-combi/" title="volkoren rogge-tarwe combi" class="dd-item ">
<a href="/whole-rye-wheat-combi/">
volkoren rogge-tarwe combi
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</a>
</li>
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<li data-nav-id="/reactivating-a-dried-starter/" title="Gedroogd desem terug activeren" class="dd-item ">
<a href="/reactivating-a-dried-starter/">
Gedroogd desem terug activeren
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</a>
</li>
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<li data-nav-id="/homebaked/" title="De Grote Thuisbak" class="dd-item ">
<a href="/homebaked/">
De Grote Thuisbak
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</a>
</li>
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<li data-nav-id="/sweet-tasting-apple-desem/" title="Zoet appel desem brood" class="dd-item ">
<a href="/sweet-tasting-apple-desem/">
Zoet appel desem brood
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</a>
</li>
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<li data-nav-id="/flax-seed-levain-with-spelt/" title="Flax seed levain with spelt" class="dd-item ">
<a href="/flax-seed-levain-with-spelt/">
Flax seed levain with spelt
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</a>
</li>
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<li data-nav-id="/ciabatta-adventures-2-focaccia/" title="Ciabatta adventures 2: focaccia" class="dd-item ">
<a href="/ciabatta-adventures-2-focaccia/">
Ciabatta adventures 2: focaccia
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</a>
</li>
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<li data-nav-id="/straight-and-poolish-baguettes/" title="straight and poolish baguettes" class="dd-item active">
<a href="/straight-and-poolish-baguettes/">
straight and poolish baguettes
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</a>
</li>
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<li data-nav-id="/caraway-rye/" title="Caraway rye" class="dd-item ">
<a href="/caraway-rye/">
Caraway rye
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</a>
</li>
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<li data-nav-id="/ciabatta-adventure-1/" title="Ciabatta adventure 1" class="dd-item ">
<a href="/ciabatta-adventure-1/">
Ciabatta adventure 1
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</a>
</li>
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<li data-nav-id="/miche-epeautre/" title="miche à lépeautre" class="dd-item ">
<a href="/miche-epeautre/">
miche à lépeautre
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</a>
</li>
2018-04-21 10:00:30 +02:00
<li data-nav-id="/pain-au-levain/" title="The French classic: pain au levain" class="dd-item ">
<a href="/pain-au-levain/">
The French classic: pain au levain
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</a>
</li>
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<li data-nav-id="/80-wholerye-with-soaker/" title="80% wholerye with soaker" class="dd-item ">
<a href="/80-wholerye-with-soaker/">
80% wholerye with soaker
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</a>
</li>
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<li data-nav-id="/a-quick-primer-on-sourdough-baking/" title="Bakken met zuurdesem: een samenvatting" class="dd-item ">
<a href="/a-quick-primer-on-sourdough-baking/">
Bakken met zuurdesem: een samenvatting
2018-04-19 22:28:19 +02:00
</a>
</li>
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<li data-nav-id="/baking-your-daily-bread/" title="Baking your daily bread" class="dd-item ">
<a href="/baking-your-daily-bread/">
Baking your daily bread
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</a>
</li>
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<li data-nav-id="/70-rye-with-soaker/" title="70% wholerye bread with soaker" class="dd-item ">
<a href="/70-rye-with-soaker/">
70% wholerye bread with soaker
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</a>
</li>
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<li data-nav-id="/pain-a-lancienne/" title="Pain à lancienne" class="dd-item ">
<a href="/pain-a-lancienne/">
Pain à lancienne
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</a>
</li>
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<li data-nav-id="/vermont-style-sourdough/" title="Vermont Style Sourdough" class="dd-item ">
<a href="/vermont-style-sourdough/">
Vermont Style Sourdough
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</a>
</li>
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<li data-nav-id="/baking-a-miche/" title="baking a miche" class="dd-item ">
<a href="/baking-a-miche/">
baking a miche
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</a>
</li>
</ul>
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<a href='/'></a> > <a href='/post/'></a> > straight and poolish baguettes
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<h1>straight and poolish baguettes</h1>
<p>Most baguettes nowadays are made with a &#8220;<em>straight dough</em>&#8221; which indicates the dough has risen for about 4 hours in total, without an additional preferment (sourdough or not). There&#8217;s a clear difference in taste (and as you will see, also in structure) between both methods, and I wanted to bake both side by side to be able to compare them well.<figure id="attachment_382" style="width: 300px" class="wp-caption aligncenter"></p>
<p><a href="https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6742.jpg"><img class="size-medium wp-image-382" title="_MG_6742" src="https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6742-300x200.jpg" alt="" width="300" height="200" srcset="https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6742-300x200.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6742-700x467.jpg 700w, https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6742.jpg 800w" sizes="(max-width: 300px) 100vw, 300px" /></a><figcaption class="wp-caption-text">Freshly baked baguettes</figcaption></figure></p>
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<p>Both recipes came from Jeffrey Hamelman&#8217;s &#8220;BREAD&#8221; book. There are slight differences in fermentation times and hydratation percentages but they are subtle. The <strong>straight version</strong> contains <strong>70%</strong> water and the <strong>poolish version</strong> only <strong>68%</strong>. But as the latter is done with a preferment of 30%, it has more structure and gluten development on it&#8217;s own, which translates in less kneading time.</p>
<p>Therefore, Mr. Hamelman suggests to only fold the poolish version once after an hour. Fermentation time has been <strong>decreased</strong> with the <strong>poolish version</strong> by one hour because the yeast is already much more active than the &#8220;straight dough&#8221; version (which is called &#8220;French Bread&#8221;). The straight version got 2 folds over a period of one hour (2,5 &#8211; 3 hour fermenting).<figure style="width: 150px" class="wp-caption alignleft"></p>
<p><a href="http://lh5.ggpht.com/-BA80fhDdfJY/UCgZnug-BCI/AAAAAAAAGcA/MtlDINz1AiY/s1024/_MG_6739.JPG" title="_MG_6739.JPG"><img title="_MG_6739.JPG" src="http://lh5.ggpht.com/-BA80fhDdfJY/UCgZnug-BCI/AAAAAAAAGcA/MtlDINz1AiY/s150-c/_MG_6739.JPG" alt="_MG_6739.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">Just out of the oven: poolish version on the left</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a href="http://lh4.ggpht.com/-tRkXv-0Qk5U/UCgZkXp-_JI/AAAAAAAAGbo/z5J54Q1EL10/s1024/_MG_6732.JPG" title="_MG_6732.JPG"><img title="_MG_6732.JPG" src="http://lh4.ggpht.com/-tRkXv-0Qk5U/UCgZkXp-_JI/AAAAAAAAGbo/z5J54Q1EL10/s150-c/_MG_6732.JPG" alt="_MG_6732.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">I used my baker&#8217;s linen for the first time with great success!</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a href="http://lh5.ggpht.com/-0TITiYYs2Kc/UCgZlU9Hk2I/AAAAAAAAGbw/0F2qy0z9gKY/s1024/120820122018.jpg" title="120820122018.jpg"><img title="120820122018.jpg" src="http://lh5.ggpht.com/-0TITiYYs2Kc/UCgZlU9Hk2I/AAAAAAAAGbw/0F2qy0z9gKY/s150-c/120820122018.jpg" alt="120820122018.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Crumb structure: poolish version on the bottom</figcaption></figure></p>
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What&#8217;s odd though, is that the poolish version has a more open structure than the straight version, even with the (very slightly) decreased hydratation level! I think it&#8217;s largely due to the cuts on the baguettes. It might not be visible on the pictures, but some cuts bloomed nicely during the oven spring and some did not &#8211; the volume of the baguettes is largely dependant on correct cuts. I did not bake on a stone, just a non pre-heated sheet pan.
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Here are both recipes:
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<strong>poolish version</strong>
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33% preferment at 100% hydratation with a speck of commercial yeast (1/8 tspn), 14h rested on the counter at 22°C
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final dough: 66% hydratation with 1tspn of commercial yeast
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bulk ferment: 2 hours with 1 fold in between. proofing: 1 hour at 23°C.
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<p>
<strong>straight version</strong>
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70% hydratation, 1tspn of commercial yeast
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bulk ferment: 3 hours, folded twice at 22°C.
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proofing: 1 to 2 hours at 22-23°C.
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</ol><figure id="attachment_385" style="width: 300px" class="wp-caption aligncenter">
<a href="https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6738.jpg"><img class="size-medium wp-image-385 " title="Proofing baguettes on a floured linen" src="https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6738-300x200.jpg" alt="Proofing baguettes on a floured linen" width="300" height="200" srcset="https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6738-300x200.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6738-700x467.jpg 700w, https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6738.jpg 800w" sizes="(max-width: 300px) 100vw, 300px" /></a><figcaption class="wp-caption-text">Proofing baguettes on a floured linen</figcaption></figure>
2018-04-19 22:28:19 +02:00
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<h2 style="clear: both;">
Lessons learned:
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<ul>
<li>Baked too high for too long (250°C), turn down oven temp faster!</li>
<li>Underproofed for both versions. I need work on my shaping skills, they did not hold up well and I was afraid that they might have been overproofed so I popped them into the oven too soon. The straight version baguettes are too flat for my liking.</li>
<li>I&#8217;m getting better at scoring! The added steam into the oven helps, but baking on a stone would be an even greater difference.</li>
<li>The baker&#8217;s linen is a <strong>wonderful thing</strong>, it does not stick at all and keeps the baguettes from touching each other.</li>
</ul>
<p>I think I&#8217;ll skip the &#8220;French Bread&#8221; recipe next time and concentrate on getting better at the poolish version instead. They tasted much better and I felt a little bit more confident handling them.</p>
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