Baguette inspired by Jane & Anis
My First Post
First of all this is the best forum on the net for lovers of bread thank you to you all.
I was struggling with my bread making until I read the blog below and the subsequent discussions.
I will keep this short my recipe is now as follows and returns consistent results.
Like Jane I use a firm starter and a small amount of yeast
200g firm starter
50g starter, 100g flour and 50g water
500g flour 350g Doves strong white flour 150g Doves plain white flour
300g - 350g water
3g Doves yeast
10g sea salt
Evening make the firm starter leave in fridge over night.
Mix white flour and water and roughly mix. I mix together with a metal spoon no hands.
I use between 300g and 350g putting in just enough water so that there is no dry flour at the bottom of the bowl. It should look quite dry and rough.When i first used this method I used an amount of water to get a manageable dough like consistency but I ended up with a loaf like a ciabatta.
I then leave in the fridge overnight.
I mixed all the ingredients except the salt in a Cuisinart for as short a time as possible just enough to combine the ingredients then add the salt another short mix then I leave in the fridge until the next day.
Portion into 4 and gently shape into oblongs then allow to come up to room temperature.
Then form into baguettes. I just do a fold 1/3 down turn through 180 and then fold in half and then gently form into a baguette. I have tried doing other ways of forming but as of now this is all it needs.
Leave on a couche to prove.
I place in a domestic oven at 225C made steamy using water in a baking tray.
As my oven is a fan assisted electric oven I turn it off for the first 5 mins and bake for around 15 in total
That is it no more mixing or folding other than described above and I get the best baguettes I have ever made.