Whether or not the shaping isn't perfect, this is actually the best baguette I've ever sampled!
I had been very intrigued after i saw the baguette recipe that Akiko published around the Fresh Loaf, both by her images of the baguettes by the mentioning from the 80% hydration (Thanks Akiko, you're truly inventive and galvanizing!). I loved it immediately and may not wait to test it. Several tries and tweakings further, with a lot of discussing and baguette debating with Akiko, I'm able to say in the heart this recipe lives as much as it’s expectations.
So give this recipe a go too and allow me to read your comments!
Make sure you watch me undertake the 80% baguette dough and find out me stretch and fold on my small video See it here&...
Check out our baguette log and follow our baguette baking progress and discover from your encounters and mistakes!
If you decide yourself a newcomer baguette baker our ‘easy’ baguette recipe may well be a great starting point for you personally!
Making the ‘Poolish’
Ordinarily a poolish has equal areas of water and flour, however, this time we create a poolish of 80% water which provides you with a preferment resembling something from a biga along with a poolish. So it's less wet and far less slurry than a real poolish. Inside a bowl stir together 380 grams of bread flour with 304 grams of cold water 3 grams of instant dry yeast. Mix it til you have a consistency that appears like super thick dough-like batter. Cover the bowl and then leave for just one hour at 70 degrees. Following this hour at 70 degrees you place the poolish within the fridge for 10 to 17 hrs. So if you wish to start your bread making each morning, you may make your poolish the night before.
Ingredients for that Poolish
Open WKB Dough Calculator
Making the Baguettes
The occasions succumbed this recipe perform best in case your 70 degrees is between 19C / 66F and 23C / 73F. In case your room is cooler, use 70 degrees water rather of cold water (directly from tap) within the final dough.
Please be aware: There's no real mixing or kneading within this recipe. It’s all stretch and fold!
Now up with the ultimate baguette dough making: Go ahead and take poolish from the fridge and first add some 304 g water to dilute it. Adding another ingredients (flour, salt and yeast) and mix til you have a shaggy mass. Cover and then leave to relax for ten minutes. Now come out the mass on your work surface and stretch and fold for just two minutes. Continue in internet marketing since it doesn’t seem like it’s going anywhere but it'll be OK. Place the dough inside a greased bowl, cover and then leave to relax for forty-five minutes.
Stretch and fold again, doing two sets ( letter fold: right over left, remaining right, bottom over top, top over bottom, repeat)
But in your bowl, cover and again leave for forty-five minutes.
Repeat the above mentioned stage another 3 occasions. however every time doing only some stretch and fold.
Preheat your oven to 240C / 465F (at what stage you preheat your oven depends upon how lengthy it requires for the oven to heat through, some take half an hour, some, like ours, with stone floors take considerably longer, as much as two hrs.)
Now divide the dough into 4 equal parts. You will pre-shape the dough parts one at a time by carefully stretching the corners creating a rectangle of each one of the 4 pieces and moving them up. Come up with your rectangle and roll as even while possible without fussing an excessive amount of using the dough. Use enough flour to handle dough, but keep it low since you don’t want an excessive amount of extra flour within the carefully develop 80% hydration dough. Cover and then leave to relax for fifteen minutes.
Have a roll of dough (that has flattened a bit throughout the bench rest) and lightly shape it right into a baguette shape. My method of shaping this high hydration dough would be to sprinkle it after some flour and press it softly lower right into a rectangle having a short along with a lengthy side. The greater the rectangle the better the baguette will appear within the finish. Having a plastic dough scraper you switch 1/three of the lengthy side onto itself and tuck it directly into acquire some tension around the outdoors from the dough, now do it again two more occasions til you have a roll shape. Create a moving motion together with your cupped hands in the center aside having a soft touch to help make the baguette much more time and also to make nice pointy ends on sides from the baguette. Practicing to achieve perfection, don't let yourself be difficult on yourself, it's not a simple job having a dough as sticky because this.
It might be a good idea to measure the duration of your oven floor, so that your baguettes will fit. Ordinarily a baguette is all about 60 cm/23.6 inches lengthy. We must make ours 45cm/17,7 inches maximum so that they will squeeze into our oven.
Put the baguettes inside a couche made from proofing linen or perhaps in a baguette pan, or something like that of your invention, but make certain the baguettes have sufficient side support to carry their shape. Cover them and then leave to proof for twenty five minutes.
To see if the baguettes are prepared, dip your finger in certain flour and lightly poke inside your dough.
When the hole disappears completely: under-proofed
When the hole dent pops midway out: proofing is simply right
When the hole stays entirely dented in: over-proofed
Score the top baguettes having a lame/bread scoring tool. Cut as straight across the lengthy axis from the loaf as you possibly can. Psychologically divide the baguette into lengthwise thirds, and the cuts inside the middle third. You are able to practice the scoring on certificates or perhaps a kitchen paper roll first. Overlap the cuts by about 1 / 3 of the length,while holding the knife in a 30 degree position. Also read this very helpful video on proper baguette scoring.
Bake within the preheated oven for twenty five minutes. Leave to awesome on the wire rack.
To obtain a nice crust, attempt to create some steam inside your oven by placing a small metal baking tray in your oven floor whenever you preheat the oven and flowing one half cup of warm water soon after putting the bread within the oven. Release some steam by setting your oven door ajar (possibly with the aid of a wood spoon or oven mitt) a few minutes prior to the bread is prepared. If you are planning to produce steam having a baking tray, you maybe should also turn your oven temperature a little greater, because you will lose some heat along the way.
Baguette Schedule
First Day
Make ‘poolish’
Day 2
Mix ingredients until shaggy mass
00:00- ten minutes rest
00:10 2 minutes stretch and fold
45 minute rest
00:57 2 letter folds
45 minute rest
01:42 1 letter fold
45 minute rest
02:27 1 letter fold
45 minute rest
03:12 1 letter fold + bench rest
03:22 divide + pre-shape
03:37 shape + proof
04:02 in to the oven
04:27 remove and then leave to awesome
PS: If you are looking at linen couches / proofing cloths like we use ourselves, you'll find them within our WKB webshop.
