Authentic French Baguette Recipe With Poolish Busby's Bakery
Authentic French Baguette Recipe With Poolish Busby's Bakery
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La bontà del pane on Instagram: "🥖 Baguette con poolish. Salva la ricetta ⬇️ Vuoi delle baguette leggere, croccanti fuori e super alveolate dentro? Questa ricetta con poolish è un grande classico che funziona sempre 🥖 (ispirata a Jeffrey Hamelman – “Bread”) 🔹 POOLISH • 165 g farina di grano tenero tipo 0 • 165 g acqua • 0,35 g lievito di birra fresco (oppure 0,1 g secco) Mescola tutto e lascia fermentare 12–16 ore a 21°C. 🔹 IMPASTO FINALE • poolish • 335 g farina tipo 0 • 165 g acqua • 10 g
0:58
La bontà del pane on Instagram: "🥖 Baguette con poolish. Salva la ricetta ⬇️ Vuoi delle baguette leggere, croccanti fuori e super alveolate dentro? Questa ricetta con poolish è un grande classico che funziona sempre 🥖 (ispirata a Jeffrey Hamelman – “Bread”) 🔹 POOLISH • 165 g farina di grano tenero tipo 0 • 165 g acqua • 0,35 g lievito di birra fresco (oppure 0,1 g secco) Mescola tutto e lascia fermentare 12–16 ore a 21°C. 🔹 IMPASTO FINALE • poolish • 335 g farina tipo 0 • 165 g acqua • 10 g
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