Day before, make the Poolish (the 'starter'). Mix all ingredients together by hand, then cover and allow to ferment overnight.
Combine all other ingredients in the mixing bowl together except the yeast and the salt. Mix until completely hydrated.
Then stop the mixing process for 20 to 30 minutes for "autolese". This is the period where the enzymes naturally found in the flour are brought to life by hydration and begin doing their work on the development of dough structure, without inoculating substantial fermentation (that's why we leave the yeast out). Then add the yeast and the salt to the mixture. Then mix the dough to the right consistency. When its done, place in a bowl or tub for 40 minutes. Fold.
In 40 more minutes, remove from the tub and cut to 400 grams.
Pre shape, then allow the dough 20 minutes to rest.
Then shape the final shape (note -- extended to a long shape, classifying the bread as a baguette), place in a linen, and either allow to proof for another 2 hours or so in a warm environment and bake, or place in a retarder overnight. Then bake in the morning. Bake at about 460 degrees F for about 20 minutes.
Pre shape is where tough is tightened into a short tube-like shape.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
2013, Bien Cuit by Zachary Golper, All Rights Reserved