December 2, 2008 - 9:56pm
Ficelles made with Anis Bouabsa's baguette formula
- Flour500 gms Giusto's Baker's Choice
- Water375 gms
- Yeast1/4 tsp Instant
- Salt10 gms
- Mix flour and water and autolyse for 20 minutes.
- Add yeast and mix by folding dough in the bowl.
- Add salt and mix by folding dough in the bowl.
- Mix dough by folding and stretching in the bowl for 20 strokes. Repeat this 3 more times at 20 minute intervals.
- Refrigerate dough, covered tightly, for 21 hours.
- Divide into 4 equal parts and preshape gently for baguettes.
- Allow preshaped pieces to rest, covered with plastic, for 1 hour.
- Shape into ficelles (short, thin baguettes).
- Proof en couche or on parchment paper dusted with semolina for 45 minutes.
- Pre-heat oven to 500F with baking stone in middle rack and a cast iron skillet and a metal loaf pan on the lowest rack. Preheat 45 minutes or longer before baking.
- 3-5 minutes before baking, place a handful of ice cubes in the loaf pan. Shut the oven door. Bring water to a boil.
- Transfer the ficelles to a peel and load them onto the baking stone. Pour one cup of boiling water into the skillet. Close the oven door.
- Turn the oven down to 480F.
- After 10 minutes, remove the loaf pan and the skillet from the oven.
- Continue baking for another 10-15 minutes until the loaves are nicely colored, the crust is hard all around and the bottom gives a hollow sound when tapped. Internal temperature should be at least 205F.
- Cool on a rack completely before slicing.