Baguette
Baking and Desserts | French cuisine
⏳ Time
20 minutes 55 minutes
🥕 Ingredients
5
🍽️ Servings
3
Description
The recipe is taken from the book 'Bread Encyclopedia: 80 Bread and Pastry Recipes' by John Smith, published by 'Good Eats Press'.
Ingredients
- Wheat Flour - 17.6 oz
- Water - 11 fl oz
- Rye dry sourdough starter - 0.9 oz
- Dry yeast - 0.1 oz
- Salt - 0.4 oz
Step by Step guide
Step 1
The dough can be kneaded in two ways. Mixing with a mixer: pour the flour into the mixing bowl and add water, mixing for 4 minutes on low speed. Allow the mixture to rest in the mixing bowl for 1 hour, covered with a damp towel. Then add the starter, crumbled fresh yeast, and salt. Knead the dough for 4 minutes on low speed, then for another 7 minutes on high speed. Kneading by hand: pile the flour on a work surface or in a large bowl and make a well in the center. Pour 2/3 of the specified amount of water into this well and knead until the flour absorbs all the liquid. Let the resulting mixture rest for 1 hour under a damp towel. Then add the remaining water, the starter, crumble the fresh yeast, and add salt. Knead the dough until it becomes smooth and elastic.
Step 2
Shape the dough into a ball and cover it with a towel. Let the dough rise for 1 hour and 30 minutes; by the end of this time, it should have increased in volume.
Step 3
Dust the work surface with flour. Divide the dough into three equal parts (each weighing about 300 grams). Roll each part into a log, gently stretching it lengthwise, cover with a towel, and let it rest for 30 minutes.
Step 4
Take one portion of the dough and slightly flatten it with your palm. Position it in front of you lengthwise. Pull a third of the dough from one side of the dough ball, fold it over the main mass, and press it down with your fingertips. Flip the dough over 180 degrees and fold the side again, but this time a bit more than a third. Then, fold the dough in half lengthwise and seal the edges tightly by pressing them together with the base of your palm. Roll the dough with your hands, spreading them apart until the length of the baguette reaches 55 cm. Form the remaining portions of the dough in the same way.
Step 5
Place the baguettes seam side down on a towel dusted with flour. Create small folds in the towel between the baguettes to separate them. Cover the dough pieces with a damp towel and let them rest for 1 hour and 40 minutes. After this time, the baguettes should have increased in volume.
Step 6
Preheat the oven to 446°F, placing an empty baking tray on the lower rack.
Step 7
On another baking tray lined with parchment paper, carefully place the dough pieces seam side down. Dust them with flour and make 4 diagonal slashes on each at equal intervals. Before baking, pour 50 ml of water into the preheated tray that is already in the oven on the lower rack. Place the baguettes in the oven and bake for 20 minutes.
Step 8
Remove the baked bread from the oven and let it cool on a wire rack.
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