French Bread

French Bread with Poolish

French Bread


  • King Arthur Sir Galahad Flour    6.60lbs    3.00kg
  • water    6.60lbs    3.00kg
  • yeast    0.01lbs


  • King Arthur Sir Galahad Flour    13.40lbs  6.10kg
  • water    6.60lbs    3.00kg
  • salt    0.40lbs    0.18kg
  • yeast    0.21lbs    0.10kg
  • poolish    13.21lbs    6.00kg
  • yield    33.82 lbs   15.37kg


  • King Arthur Sir Galahad Flour    20.00lbs   100.00%
  • water    13.20lbs    66.00%
  • salt    0.40lbs    2.00%
  • yeast   0.22lbs    1.10%
  • unit weight    0.875lbs     


  1. Poolish is set by blending flour, water and yeast. Cover and allow to rest at 70°F for 14-16 hours.
  2. Mix final dough. In spiral mixer: 2-3 minutes on 1st speed and 2-3 minutes on 2nd speed. Desired dough temperature: 76-78°F.
  3. Bulk fermentation of 2 hours, with a fold after 1 hour.
  4. Scale into 14 oz. pieces for baguettes; 7# press for 3 oz. french rolls.
  5. Preshape and relax 20-30 minutes, covered.
  6. Shape and final proof of 60-90 minutes at 75°F. Take care not to over proof.
  7. Bake at 435°F (225°C) for approximately 23-25 minutes. Pre-steam oven and give additional steam of 2-3 seconds.
Categories: Breads