100% Strong Bread Making Flour (or T55 French Flour)
Mix all ingredients together with a dough hook except the salt, until the dough is hydrated and free from lumps, this will take 3 to 4 minutes, ferment for 30 minutes covered with a cloth, add salt and mix for around 10 minutes until a smooth and silky dough is obtained, then ferment for 2 hours in an lightly oiled container, until dough has doubled in size.
Scale into desired weights, and pre shape, rest for 15 to 30 minutes.
Mould into final shape.
Dry prove for 1 hour 15 minutes until doubled in size.
Bake at 475 degrees Fahrenheit
360g baguettes 24 minutes
750g campagne bread 36 minutes
450g fougasse 16 minutes
Bake in steam for half the bake.
Recipe courtesy of Mark Bennett of Patisserie Mark Bennett for Polin ovens, available from Brook Food Processing Equipment.
Photography by Jenny Heyworth at White Feather & Co.
Styling by Catherine Connor at White Feather & Co.