意大利面包捧 French Baguette

意大利面包捧

A.
老面种 Old Dough
前种 (Poolish)
This can last for 2 days

Half Portion

Ingredients
1.日本高筋面粉 Japan High Flour 250g
2. 日本低筋面粉 Japan Low Flour 50g
3. Victoria Yeast 1.5 tsp
4. Water 300g /300ml 
This need to prepare a night before

For activate yeast 1.5tsp + water 100ml {10ml hot water)

B. 主面团
1.日本高筋面粉 - 360g
2. 日本低筋面粉 -235g
3. 盐 15g
4. Poolish 面种 600g
5. Ice water 325g  {260+65)a af ha
6. Yeast 4 g

Note :
a. yeast must be separated from salt as salt will affect yeast performance.
b. 冷水愈凍愈好 as Msia has hot weather.
Portion 100g water + 20g (20%) ice tube
c. Best temp range for dough 20~28C
搅好的面团可以拉成弹性的薄膜

Method
1. 打好的主面团，put to greased container, dough spread as rectangular shape, cover with baking paper or cling wrap, rest for 30min. After 30 min, fold dough into 1/3, then turn to another side, rest for another 30 min. First proof total 1 hr.
2. 分割 200g each. 轻搓为小团，不要太过分搓，因为要保留里面的空气。
3. Rest for 10 min - 称中间发酵，cover with bakinh paper.
4. 塑形
轻搓into long roll, pointed at both end
5. Third proof another hour.
6. Spread seived hpf on dough surface, cut 3 splits on dough.
7. 220C top, 30min
8. 撒上手水to oven baking spray, 再过程，可再一次撒水。