Poolish

1. Mix the baker’s flour, water and yeast to create a poolish. Refrigerate overnight.

Autolyse

2. In a mixing bowl, combine the flour and water. Mix at a low speed to form a paste. Cover and leave in the bowl for 30 minutes.
3. Once fermented, add the salt and the hydrated/activated yeast and malt.
4. Combine the poolish and the autolyse together, mix for 5 minutes at a low speed, then knead for 2 minutes at medium speed (The temperature of the dough once kneaded should be 23°C - 25°C).
5. Cover the dough and leave to ferment for 20 minutes.
6. Remove the dough from the mixing bowl and place on a floured worksurface.
7. Fold and leave to ferment at room temperature for 40 minutes covered with a damp cloth.

Division and shaping

8. Divide the dough into 2 even size pieces of about 250g. Pre-shape each piece of dough into elongated shapes. Leave to relax for 20 minutes.
9. Finish shaping into baguettes and let rise for 45 minutes to an hour at room temperature between couch cloth.

To bake

10. Preheat the oven to 240°C. Using a baker’s peel, place each baguette onto the peel and make 3 incisions on the surface using a baker’s lame.
11. Place the baguettes into the oven and add steam, then bake for 25 minutes.
12. Remove from the oven once crisp, golden and tri-coloured. Place on wire cooling racks to cool down.