Poolish Ingredients

• 250g wholemeal flour
• 250g tepid water
• 5g fresh yeast or 2g of easy bake dried yeast

Baguette Ingredients

• 700g strong white flour
• 50g rye flour
• 10g fresh yeast or 7g easy bake dried yeast
• 20g sea salt
• 460g tepid water
• Poolish

Method

How to make the poolish

• Combine the yeast & flour
• Add the water
• Mix to form a sticky dough
• Cover and rest until doubled in size, approximately 3hrs

How to make the baguettes

• Add the yeast to the flour
• Add the rye flour
• Add the salt
• Add the water
• Mix all the ingredients together the incorporate the poolish
• Kneed for approximately 8 minutes until you have a firm doughball
• Leave to rest until the dough has doubled in size
• Portion the dough into 250g balls
• Rest for 5 minutes
• Flatten into a rectangular shape and roll into baguettes
• Leave to proof for 1hr
• Score and bake at 250deg for 20mins

Extra flavour

Once the dough has been kneaded cover and Refrigerate the dough upto 48hrs –

You can take 250g from this mix and have fresh baked bread everyday