French bread

Adapted from Source https://www.ptitchef.com/recettes/autre/baguette-parisienne-fid-136933

accessed July 2018

For the poolish:

200 g flour.
15 g of dry yeast.
1 tbsp sugar.
300 ml of warm water.

For the dough:

- 600 g of flour
- 15 g of salt.
- 1 teaspoon cornflour.
- 300 ml of warm water.

Preparation
1. For the poolish: Mix well all the ingredients and let rest 2 hours.
2. to prepare the baguette: In the bowl of the mixer, start by putting the dry ingredients, then
the poolish and the water, knead first speed for 5 minutes then in 2nd speed , for 15
minutes.The dough should be smooth, sticky, and highly hydrated. Let the dough rest for
1 hour in a temperate place.
3. You do not have to knockback, gently divide 8 pieces of dough and using dusting flour,
shape dough that you will let rest for 15 minutes under a cloth.
4. Let the baguettes rise for 1 hour. Make incisions with a razor blade, and sprinkle them
with slightly salty water. The oven should be hot on 240 and before baking the baguettes

Week 3 French Bread & Tarte Tatin Page 1 of 2

July 2018
 Tarte Tatin
Adapted from Source: https://www.ptitchef.com/recettes/dessert/tarte-tatin-aux-pommes-fid-
1563842 accessed July 2018

200g flour
100g butter
1 egg
1 tbsp salt
1.3 kg Golden apples
120 g sugar

For the caramel:

1. Put the sugar in a saucepan over medium heat.
2. Mix until the caramel forms.
3. Once this is the case, remove the pan from the heat.
4. Immediately pour the caramel into your pie plate.
For apples:
5. Peel and cut in half. Remove the pips and arrange the half apples in the pie pan, putting the
flatter side in contact with the caramel.
6. Fill the holes between the half apples with pieces.
7. Cut remaining apples into strips and arrange on top.
8. Once all the apples are placed in the pie pan, cover everything with the broken dough.
9. Fold top dough pieces over top and seal edges well.
10. Make a small hole in the middle of the dough to let the steam escape during cooking and do
not wet the dough
11. Bake 45 minutes at 180 ° C.
12. Remove from the mold gently.

Week 3 French Bread & Tarte Tatin Page 2 of 2

July 2018