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 :-)
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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.
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From Flour To Baguette
Based on Anis Bouabsa’s baguette
Makes 2 Baguette
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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.
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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!
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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