Baking worksheet
S1-C5: one home-scale baguette on poolish
Evening poolish and daytime bake: learn to preshape, elongate one large baguette piece, make overlapping scores, and give steam. The main result is technique and crust, not a new addition to the formula.
Technical summary
- Course code
- S1-C5 — one large baguette-style loaf: preshape, extended shaping, scoring, and steam
- Link to S1-C4
- S1-C4 studied the flavor of flour; S1-C5 returns to a lean white formula and makes dough handling and crust the main skill
- Hypothesis
- the same simple flour/water/salt/yeast becomes noticeably more interesting if you build an elongated baguette shape, the right scores, strong steam, and an active crust
- Formula
- 400 g flour, 280 g water, 8 g salt, 3 g fresh yeast; dough about 691 g
- Poolish
- 200 g flour + 200 g water + 0.5 g fresh yeast, 11–12 hours until a dome and the first signs of collapse
- Main variable
- not the flavor of the preferment as such, but baguette technique: preshape, tension, scoring, steam
- Lesson theory
- the baguette system: an elongated shape changes the crust-to-crumb ratio, tension holds the gas, the final proof leaves a strength reserve, and scoring and steam control opening
- Process theory
- the poolish gives a familiar fermentation base, but the main flavor must come from shape, a strong crust, correct scoring, and crust drying after steam
- Professional standard
- work as in a teaching kitchen: goal before mixing, workstation setup, dough observations, hand demonstration, grading rubric, and one conclusion for the next repeat
- Hydration
- 70%: above the previous baseline lessons, but without moving to ciabatta
- Format
- 1 large home baguette-batard from the entire dough mass; a convenient single piece, not a classic thin bakery baguette
- Final proof
- short and attentive: the piece should feel lighter but not spread in the cloth
- Bake
- 250 °C with steam for the first 10 minutes, then 220 °C dry for 18–25 minutes to a confident crust and 96–98 °C internal
- Success criterion
- one even elongated piece, thin crackly crust, open scores, light chew, crust flavor stronger than S1-C2
S1-C5: bake sheet for one home-scale baguette
Pick a starting style. The schedule and timers will update.
Enter the poolish mix time; the sheet will recalculate the final mix, shaping, bake, and cooling.
- Timer to next step: 5 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Mix 200 g flour, 200 g water, and 0.5 g fresh yeast to a uniform mass with no dry flour. Cover and leave at room temperature.
Step ingredients
- MukaMuka 13.5% flour
- 200 g
- Water
- 200 g
- Fresh yeast
- 0.5 g
- Target
- Poolish uniform, level marked, container covered.
- Check
- Yeast is intentionally low: the poolish must mature overnight, not collapse within a few hours.
- Evidence
- Start time, kitchen temperature, poolish consistency.
- Timer to next step: 11 h 55 min
Leave the poolish until morning. By the final mix it should be bubbly, slightly domed, or just starting to collapse.
Step ingredients
- Poolish
- all of it: 200 g flour + 200 g water + yeast
- Target
- Many small bubbles, bread aroma, lively surface.
- Check
- If the poolish has dropped sharply and smells of alcohol, you can still bake it, but record it as overmaturity.
- Evidence
- Smell, time of readiness.
- Timer to next step: 8 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
In the Kenwood bowl combine the entire poolish, 200 g of flour, and 60 g of the final water on Min until no dry flour remains.
Step ingredients
- Poolish
- all
- MukaMuka 13.5% flour
- 200 g
- Water
- 60 g out of the final 80 g
- Target
- Dough rough and sticky, but all flour hydrated.
- Check
- Do not add salt and final yeast yet: let the flour briefly take up water.
- Evidence
- State after hydration.
- Timer to next step: 20 min
Cover the bowl and leave the dough for 20 minutes.
Step ingredients
- Dough without salt and final yeast
- all of it
- Target
- Dough has become more cohesive without rough mechanical mixing.
- Check
- Do not shorten the rest: extensibility matters for a baguette, not just strength.
- Evidence
- Actual rest duration and change in consistency.
- Timer to next step: 7 min
Crumble 2.5 g of fresh yeast into 20 g of the final water, stir to a slurry, and add to the dough. Mix 30–60 seconds on Min to distribute, then add 8 g of salt and mix on Kenwood Min/1 for about 4–5 minutes.
Step ingredients
- Fresh yeast
- 2.5 g
- Water
- 20 g out of the final 80 g
- Salt
- 8 g
- Dough after rest
- all of it
- Target
- Dough smooth, elastic, stretchy but still soft and not overheated; dough temperature after mixing 24–25 °C.
- Check
- Do not aim for a tight ball: a baguette dough needs extensibility and gas, not a dense bun-like structure.
- Evidence
- Dough temperature, tackiness, extensibility.
- Timer to next step: 45 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Transfer the dough to a lightly oiled container, round with a scraper, and cover.
Step ingredients
- Dough
- about 691 g
- Target
- Dough gathered, surface smooth, bulk start recorded.
- Check
- If the dough is very warm, do the next checks earlier.
- Evidence
- Dough and kitchen temperature.
- Timer to next step: 45 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Make one gentle fold in the container: pull the edge of the dough to the center without squeezing out gas.
Step ingredients
- Dough after 45 minutes of bulk
- all of it
- Target
- Dough is more gathered but does not tear.
- Check
- If the dough is tight and tears, fold more gently or skip the second pass.
- Evidence
- Elasticity and extensibility after the fold.
- Timer to next step: 30 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Repeat a gentle fold if the dough is spreading. If it already holds well, limit yourself to a light edge pull.
Step ingredients
- Dough after the first fold
- all of it
- Target
- Dough holds shape better, surface lively.
- Check
- The main thing is to keep the gas. Do not turn the fold into a new mix.
- Evidence
- Dough state, bubbles, strength.
- Timer to next step: 15 min
Turn the oven on to 250 °C with stones or a heavy sheet pan. Turn out the whole dough as one piece and gently preshape into an elongated cylinder without dividing.
Step ingredients
- Dough after bulk
- all of it, about 691 g
- Bench flour
- minimal, not part of the formula
- Target
- One piece with light tension and preserved gas.
- Check
- Do not try to stretch 690 g of dough into a classic thin baguette: this is a large home baguette-batard sized for the oven.
- Evidence
- Piece mass and preshape state.
- Timer to next step: 15 min
Cover the piece and let it relax for 15 minutes.
Step ingredients
- Preshaped piece
- 1 piece
- Target
- Dough has relaxed and is ready to be stretched without tearing.
- Check
- If the piece resists, give it another 5 minutes rather than tearing it during shaping.
- Evidence
- Extensibility after the rest.
- Timer to next step: 15 min
Shape one large home baguette-batard sized for your oven: flatten minimally, fold the upper third, seal, repeat, then roll gently from the center to the ends. In a couche place it seam-up so that on transfer it lands seam-down; if proofing directly on parchment, place it seam-down from the start.
Step ingredients
- Rested piece
- 1 piece
- Couche cloth
- 1 piece, well dusted
- Target
- Piece evenly stretched, with light tension, ends not thicker than the middle.
- Check
- Because of the dough mass, do not chase fine bakery geometry: it is better to get an even large baguette-batard than to tear the surface.
- Evidence
- Length, tension, evenness of shape.
- Timer to next step: 40 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Proof in the cloth for 35–45 minutes. The piece should feel lighter and slightly puffier but still hold its line.
Step ingredients
- Shaped baguette-batard
- 1 piece
- Target
- Underproof is safer than overproof: the scores must open in the oven.
- Check
- If the dough spreads in the cloth, bake earlier. If it is dense and cold, give it another 10 minutes.
- Evidence
- Poke test, lightness of the piece, geometry.
- Timer to next step: 35 min
Transfer the piece onto parchment or a board seam-down. Make 4–5 overlapping scores almost along the axis, at a small angle, about 5–7 mm deep. Add steam and bake at 250 °C for 10 minutes, then at 220 °C dry for another 18–25 minutes to color and 96–98 °C internal.
Step ingredients
- Proofed baguette-batard
- 1 piece
- Steam water
- for steam, not part of the formula
- Target
- Scores opened, crust thin and crackly, color confidently golden-brown.
- Check
- Scores should run almost along the baguette with overlap, not across. Steam is needed at the start, then dry the crust.
- Evidence
- Internal temperature, bake time.
- Timer to next step: 1 h
Cool at least 45 minutes, better 60. Slice the bread and evaluate crust, score opening, chew, aroma, and flavor.
Step ingredients
- Finished baguette-batard
- 1 piece
- New ingredients
- none added
- Target
- Understand whether baguette technique gave a more expressive crust and an interesting flavor without enrichment.
- Check
- Evaluate on baking day, but do not slice hot: a single large piece needs more time for the crumb to stabilize.
- Evidence
- Mass after baking, weight loss, tasting note.
Enter the poolish mix time; the sheet will recalculate the final mix, shaping, bake, and cooling.
- Timer to next step: 5 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Mix 200 g flour, 200 g water, and 0.5 g fresh yeast to a uniform mass with no dry flour. Cover and leave at room temperature.
Step ingredients
- MukaMuka 13.5% flour
- 200 g
- Water
- 200 g
- Fresh yeast
- 0.5 g
- Target
- Poolish uniform, level marked, container covered.
- Check
- Yeast is intentionally low: the poolish must mature overnight, not collapse within a few hours.
- Evidence
- Start time, kitchen temperature, poolish consistency.
- Timer to next step: 11 h 55 min
Leave the poolish until morning. By the final mix it should be bubbly, slightly domed, or just starting to collapse.
Step ingredients
- Poolish
- all of it: 200 g flour + 200 g water + yeast
- Target
- Many small bubbles, bread aroma, lively surface.
- Check
- If the poolish has dropped sharply and smells of alcohol, you can still bake it, but record it as overmaturity.
- Evidence
- Smell, time of readiness.
- Timer to next step: 8 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
In the Kenwood bowl combine the entire poolish, 200 g of flour, and 60 g of the final water on Min until no dry flour remains.
Step ingredients
- Poolish
- all
- MukaMuka 13.5% flour
- 200 g
- Water
- 60 g out of the final 80 g
- Target
- Dough rough and sticky, but all flour hydrated.
- Check
- Do not add salt and final yeast yet: let the flour briefly take up water.
- Evidence
- State after hydration.
- Timer to next step: 20 min
Cover the bowl and leave the dough for 20 minutes.
Step ingredients
- Dough without salt and final yeast
- all of it
- Target
- Dough has become more cohesive without rough mechanical mixing.
- Check
- Do not shorten the rest: extensibility matters for a baguette, not just strength.
- Evidence
- Actual rest duration and change in consistency.
- Timer to next step: 7 min
Crumble 2.5 g of fresh yeast into 20 g of the final water, stir to a slurry, and add to the dough. Mix 30–60 seconds on Min to distribute, then add 8 g of salt and mix on Kenwood Min/1 for about 4–5 minutes.
Step ingredients
- Fresh yeast
- 2.5 g
- Water
- 20 g out of the final 80 g
- Salt
- 8 g
- Dough after rest
- all of it
- Target
- Dough smooth, elastic, stretchy but still soft and not overheated; dough temperature after mixing 24–25 °C.
- Check
- Do not aim for a tight ball: a baguette dough needs extensibility and gas, not a dense bun-like structure.
- Evidence
- Dough temperature, tackiness, extensibility.
- Timer to next step: 45 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Transfer the dough to a lightly oiled container, round with a scraper, and cover.
Step ingredients
- Dough
- about 691 g
- Target
- Dough gathered, surface smooth, bulk start recorded.
- Check
- If the dough is very warm, do the next checks earlier.
- Evidence
- Dough and kitchen temperature.
- Timer to next step: 45 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Make one gentle fold in the container: pull the edge of the dough to the center without squeezing out gas.
Step ingredients
- Dough after 45 minutes of bulk
- all of it
- Target
- Dough is more gathered but does not tear.
- Check
- If the dough is tight and tears, fold more gently or skip the second pass.
- Evidence
- Elasticity and extensibility after the fold.
- Timer to next step: 30 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Repeat a gentle fold if the dough is spreading. If it already holds well, limit yourself to a light edge pull.
Step ingredients
- Dough after the first fold
- all of it
- Target
- Dough holds shape better, surface lively.
- Check
- The main thing is to keep the gas. Do not turn the fold into a new mix.
- Evidence
- Dough state, bubbles, strength.
- Timer to next step: 15 min
Turn the oven on to 250 °C with stones or a heavy sheet pan. Turn out the whole dough as one piece and gently preshape into an elongated cylinder without dividing.
Step ingredients
- Dough after bulk
- all of it, about 691 g
- Bench flour
- minimal, not part of the formula
- Target
- One piece with light tension and preserved gas.
- Check
- Do not try to stretch 690 g of dough into a classic thin baguette: this is a large home baguette-batard sized for the oven.
- Evidence
- Piece mass and preshape state.
- Timer to next step: 15 min
Cover the piece and let it relax for 15 minutes.
Step ingredients
- Preshaped piece
- 1 piece
- Target
- Dough has relaxed and is ready to be stretched without tearing.
- Check
- If the piece resists, give it another 5 minutes rather than tearing it during shaping.
- Evidence
- Extensibility after the rest.
- Timer to next step: 15 min
Shape one large home baguette-batard sized for your oven: flatten minimally, fold the upper third, seal, repeat, then roll gently from the center to the ends. In a couche place it seam-up so that on transfer it lands seam-down; if proofing directly on parchment, place it seam-down from the start.
Step ingredients
- Rested piece
- 1 piece
- Couche cloth
- 1 piece, well dusted
- Target
- Piece evenly stretched, with light tension, ends not thicker than the middle.
- Check
- Because of the dough mass, do not chase fine bakery geometry: it is better to get an even large baguette-batard than to tear the surface.
- Evidence
- Length, tension, evenness of shape.
- Timer to next step: 40 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Proof in the cloth for 35–45 minutes. The piece should feel lighter and slightly puffier but still hold its line.
Step ingredients
- Shaped baguette-batard
- 1 piece
- Target
- Underproof is safer than overproof: the scores must open in the oven.
- Check
- If the dough spreads in the cloth, bake earlier. If it is dense and cold, give it another 10 minutes.
- Evidence
- Poke test, lightness of the piece, geometry.
- Timer to next step: 35 min
Transfer the piece onto parchment or a board seam-down. Make 4–5 overlapping scores almost along the axis, at a small angle, about 5–7 mm deep. Add steam and bake at 250 °C for 10 minutes, then at 220 °C dry for another 18–25 minutes to color and 96–98 °C internal.
Step ingredients
- Proofed baguette-batard
- 1 piece
- Steam water
- for steam, not part of the formula
- Target
- Scores opened, crust thin and crackly, color confidently golden-brown.
- Check
- Scores should run almost along the baguette with overlap, not across. Steam is needed at the start, then dry the crust.
- Evidence
- Internal temperature, bake time.
- Timer to next step: 1 h
Cool at least 45 minutes, better 60. Slice the bread and evaluate crust, score opening, chew, aroma, and flavor.
Step ingredients
- Finished baguette-batard
- 1 piece
- New ingredients
- none added
- Target
- Understand whether baguette technique gave a more expressive crust and an interesting flavor without enrichment.
- Check
- Evaluate on baking day, but do not slice hot: a single large piece needs more time for the crumb to stabilize.
- Evidence
- Mass after baking, weight loss, tasting note.
Journal export
After the bake, copy this text and send it to me so I can update the journal and conclusions.