The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

From Flour To Baguette

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4akitchenblog's picture
4akitchenblog

From Flour To Baguette

Hi there!

Today, I would like to talk about my favorite bread ---- Baguettes!

I love baking/eating baguettes...

I was into baguettes so much and I tried many recipes. I baked with a lot of different methods and finally I found the perfect one which worked in my kitchen, with my oven :-) 

-----

The other day, I baked baguettes with my favorite method for the first time in a long time, and...

Ok, I will be honest here.

I messed up ;-)

Since I’ve acquired a lot of new knowledge, method and information about baking bread recently, I unconsciously changed steps little by little… and it turned out a big difference compared to the original way.

So, this post is a reference in the future. 

-

From Flour To Baguette

Based on Anis Bouabsa’s baguette

Makes 2 Baguette

—————————————-

Formula

287.8 g All-purpose Flour (100%)

0.518 g Active Dry Yeast (0.18%)

215.8 g Water (75%)

5.18 g Salt (1.8% )

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Mix flour and water to a shaggy mass.

(Save a very small amount of water for salt.)

Cover and let it rest (Autolyse) for 30 minutes.

Add Yeast and mix by folding dough in the bowl, then Slap & Fold for 1 minute.

Add salt and pour the water on the salt to distribute evenly.

Mix by folding dough in the bowl, then Slap & Fold for 1 minute.

Cover and bulk rise at room temperature until it has about a third in size.

Stretch & Fold every half hour until the gluten has been developed.

This is the dough right after the third time Stretch & Fold.

 When the dough has gained about a third in size, put it in the fridge for 18-21 hours.

-

Take the dough out of the fridge. The dough should be doubled in size.

If not, take more time to rise at room temperature.

This ↑ is the dough I let it rise for 2 hours at room temperature after I pulled out of the fridge.

Take the dough out onto the floured surface and divide into 2 pieces.

Pre-shape and let it rest for 20 minutes.

1 hour before baking, preheat the oven 500°F.

Shape and final proof for 30-60 minutes.

Score the surface and ready to bake baguettes!

-

Bake with steam at 480°F 11 minutes, 460°F 9 minutes without steam.

About 5 minutes, oven spring will happen.

If not, well…you won’t have oven spring, BUT taste will be good :-)

 

I wish I could have more open crumbs, but it turned out nice this time!

Yuko

 

 

 

Comments

linder's picture
linder

Love your baguettes.  Do you flour the outsides of your baguettes during the final shaping?  I like the contrast that gives you when the scoring opens up.  Very nice open crumb too! 

Linda

4akitchenblog's picture
4akitchenblog

Linda,

I let my baguette rise on the floured "couche", which I use a regular tea towel because I don't have a canvas one...Haha! I always flour well on my tea towel to keep the dough from sticking to it :-)

Thanks for your comment!

Yuko

Janetcook's picture
Janetcook

Yuko,

Very nice bread and I love how you photographed your process.  The light background is very attractive and calm to look at. Nice post all the way around.

Take Care,

Janet

4akitchenblog's picture
4akitchenblog

Janet,

Thank you for your comment and it made me very very happy :-) 

Yuko

 

Mebake's picture
Mebake

Beautiful, Yuko! lovely looking baguette.

THank you for the inspiration, i'll have to give baguettes another whirl.

 

4akitchenblog's picture
4akitchenblog

Mebake,

I am really happy with your comment! Thanks you! I will keep baking my baguettes every 2 weeks :-)

Yuko

SaminaCooks's picture
SaminaCooks

Beautiful baguettes! I really want to try making baguettes. Did you use a baguette pan to bake them or did you just put them in the oven?

4akitchenblog's picture
4akitchenblog

SaminaCooks,

Thank you for your comment! Yes, making baguette is really fun! Please try it :-)

I used to use a baguette pan, but I prefer to bake my baguettes on the baking stone. Please compare which way works better in your oven ;-)

Yuko

SaminaCooks's picture
SaminaCooks

I definitely plan on it :) Alas, my baking stone broke and I am waiting to purchase a new one. How I miss it! 

dabrownman's picture
dabrownman

beautiful baguettes, techniques and photograpy / posting.   Well done!

Happy baking.

4akitchenblog's picture
4akitchenblog

dabrownman,

Your comment made my day :-) Thank you!

Happy baking!

Yuko

hanseata's picture
hanseata

and I'm sure it tastes good, too.

Karin

4akitchenblog's picture
4akitchenblog

Karin,

Thanks for your comment! I can eat baguettes everyday :-) 

Yuko