The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Baguettes

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fminparis's picture
fminparis

My Baguettes


I use a cuisinart with the metal blade to knead and a disposable type aluminum roasting pan to cover the loaves for the first part of baking. The bread produces its own steam and the aluminum pan keeps it in.


 


The night before or at least 2 hours before make sponge:


 


Put 2 1/2 oz bread flour in a bowl


Add 1/4 tsp instant yeast (rapid rise, bread machine yeast)


add 2 1/2 oz water


stir, cover with plastic wrap, let sit


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12 7/8 oz bread flour 


1  heaping tsp + 1/2  heaping tsp instant yeast


8 oz   90-100’ water


1 heaping teaspoon table salt


 


put yeast and flour in cuisinart bowl and run processor to mix


with processor running, in a steady stream add water  to flour mix


process a few seconds and as soon as shaggy mass starts to form shut off


spread dough around bottom of processor, cover with plastic wrap on surface,  and let sit 20 minutes


sprinkle on salt all over dough and add sponge to dough


process 60 seconds


shut off processor and scrape dough into greased bowl to rise


cover bowl with plastic wrap, allow to rise 90 minutes in warm place


 


cover a cookie sheet with parchment paper


with dough scraper, fold dough in bowl from sides to middle


turn out onto board and divide in two


form loaves, and place on parchment paper on cookie sheet


sprinkle both loaves with LOTS of flour from end to end


cover with towel and let rise 1 hour in warm place


30 minutes before finished rising, heat oven to 450' with another cookie sheet on the rack. I find that two sheets prevent burning the       bottom of the loaves.


remove towel and  slash loaves – very quick slashes (I use double edge razor blades). you can't slash too quickly.  a slow, deliberate slash causes dragging and tearing of the dough.  it's a quick zip, zip, zip.


cover loaves  with aluminum roasting pan


put into oven and bake for 30 minutes


remove foil pan and bake 22 minutes more, turning cookie sheet around and switching


    loaves from left to right and right to left 1/2 way through


 


remove and put on cooling rack for at least 1 hour, 2-3 better