Hydration (Polishing) Ingredients
- 380 gr wheat (bread) flour
- 304 gr water (room temperature)
- 3 gr instant yeast
- 380 gr wheat (bread) flour
- 304 gr water
- 12 gr (sea) salt
- 1.5 gr instant yeast
What is Hydration (Polishing)?
Hydration means the liquid contained in the dough for bread making. We will briefly explain the delayed fermentation in two parts of bread making and what the liquid level means. The more fluid the dough contains and the slower its fermentation occurs, the gluten bonds inside the bread begin to form more smoothly and it is the formation of that wonderful perforated structure in your bread.
So how is hydration calculated; Let's always explain as follows when calculating. Forget the percentages you learned at school, think of it as a simple ratio. In general, all the doughs consist of flour, water (liquid), salt and yeast. In the example below, according to the values we give as a percentage. In this recipe, we will do hydration as 90%
|Flour (100%)||Water (90%)||Salt (3%)||Dry Yeast (1.5%)|
|500 gr||450 ml||15 gr||7.5 gr|
Polishing Dough with 90% Hydration
Mix the ingredients of the polish in a large container with 225 ml of cold water and 4 g of dry yeast with a wooden spoon, then add 250 g of flour and mix well. As you mix, the dough will be collected on the spoon. Peel off the remaining pieces from the spoon and close the lid of the container. Let it rest for 16-18 hours in the fridge (+4 °C) for slow fermentation. Check the dough every 2-4 hours, wet your hands thoroughly and touch the dough, fold the dough 2-3 times from the edge to the middle.
Making Baguette Dough
To prepare the dough, take the polish mixture that you rested in the fridge for 14-16 hours, put it in the mixer bowl using the dough mixing apparatus, then add the water that you have reserved for baguette bread and the remaining part of the dry yeast. Mix them all for 1-2 minutes. Add the flour and then add 15 g of sea salt over the flour. We do not directly contact salt with yeast. Mix the dough in the mixer for 8 to 9 minutes. Take the dough in a large bowl, stretch it and let it rest for another 2 hours. Remember that every fold the dough every 30 minutes.
3. Final Fermentation and Portioning
The dough that you rested must have reached to double size. Sprinkle some flour on a surface and get the dough to knead. Degassing the dough gently pressing with your hands. At this stage, fold the dough into itself to form a rectangular cylinder.
Sprinkle some flour on the dough you fold, cover a clean cloth and let it rest for 1 hour. Now cut your dough into 2 equal parts with a cutting tool ready for the final fermentation and gently turn the dough into the baguette form, 30-40 cm long by folding the dough into the long edges of the stretch and pressing it with your fingers without blowing the bubbles. Do the same for the other track.
Place your baguettes on a baking sheet with flour and sprinkle them with a kitchen cloth for final fermentation. Let it rest for 1.5 hours in this way. After the resting process is finished, make a half-cm deep verev 3-4 cut on your baguette bread with the help of a razor blade before giving it to the oven.
Preheat the oven to 220 °C. Another trick that is valid in every bread making here is to make a crust for bread, for this, steaming in your steam oven for 10 seconds or leaving water in a oven safe container will create steam inside the oven. After the steaming reduce the heat to 200 °C and bake the baugettes 35-45 min.