Baguette with poolish | Natural Yeast Society
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Ingredients
- 50 g liquid natural yeast (ready = fed and doubled in volume)
- 100 g bread flour
- 100 g water
- 200 g poolish (40%)
- 450 g bread flour (90%)
- 50 g whole wheat (10%)
- 300 g water (60%)
- 12 g salt (2.4%)
- 6 g diastatic malt (powder) (1.2%)
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