Bagguettes/french bread/poolish/バゲット作り方

The world of bread made by a former baker. Sponge All purpose flour 100g Dry yeast 1g Water 100g After mix, leave 3 hours room temperature. The size will be times 2 to 2.5 Then keep in chiller 12 hours Next day All purpose flour 210g Dry yeast Water 110g ( Sponge temperature was 5 ℃ ) Molt syrup (Honey) Salt 5g Finish dough temperature 24℃ 60 mins later punching dough then 60 mins later punching dough(If the dough is not contain air) or divide. Depends on dough condition. When you bake using steam. Better for raising up dough. Music 甘茶の音楽工房 見上げた空 #howtomakebread#homemade#bread