Testing a new recipe what ask for less yeast in the polish 0,5%, but 48 hr. proofing time on the main dough (Refrigerator at 5° C), the result was fantastic, a fresh yet“ fruity” taste, unmatched by any baguette I made so far, clearly to subscribed to the extended proof time.
The lesser amount of yeast sings responsible for a denser product but still fluffy at the same time. Since I prefer to eat backed dough, instead of big air pockets, it really found my acceptance. Nice crunchy crust and color to round it up.
Little butter sear with air dried duck breast, just an amazement, but most of it just went away with just some butter on top.
12 hr Poolish (50% Flour/50% Water 24° C/ 0,1 g yeast) + Main dough ( 40% hydration 0,5g yeast)
25 min at 235° C, steamed for 10 min.
Dense, but fluff with extraordinary taste.
