Baguette – Standard
I am in a “Baguette-Labyrinth” and I can’t get out of it.
The more I try, the less I succeed…
How can I escape from this?
I don’t even remember how many times I have tried.
Although I am a self-taught bread baker, I KNOW something is wrong with my baguettes.
The problem is I DON’T know why or how my baguettes are wrong.
Ok, let me describe my poor baguettes…
“They don’t look happy at all. “
( Sorry guys, but it’s true.)
In other words, my baguettes don’t have any “Oven Spring“.
One day, after my countless attempts failed again,
I became so tired with my baguette trials.
I was so confused with all information and tips about baguette from the books or the internet.
But I needed the answer for why or how my baguettes are wrong.
“You really have to keep trying and discover what works for you. “
This word from my “bread friend” opened my eyes seriously.
Even though I follow a recipe precisely, the oven or the ingredients or the environment for making breads are different,
the final product is not going to come out the same way.
I have to try and find out what method works for me in my kitchen.
So, I’ve tried lots of different baguette recipes.
80% hydration or 75%? 70%?
Gluten development? Fermentation?
Shaping or Scoring?
I’ve tried it again, and again, and again …with more failures and some frustrations and tons of wastes.
you eventually understand which recipe and what method really works for you.
My ideal is to be able to bake baguettes always with the same texture, nice flavor, and visually appealing.
I’ve tried this method three times so far and the each results satisfied me.
I think I finally found the starting line.
I am still in the “Baguette-Labyrinth” to look for the better baguettes!
Submitting this post to YeastSpotting.
75 % hydration baguette – based on the Emmanuel Hadjiandreou‘s baguette recipe, increased water %
Makes 3 Baguettes
1.3 g Active dry Yeast
165 g Water (bottled, warm)
165 g All-purpose Flour
For the final dough
395 g All-purpose Flour
6.6 g Salt
1.3 g Active dry Yeast
256 g Water (bottled, warm)
Overall Formula (Baker’s Percentage)
All-purpose Flour 560 g (100%)
Water 421 g (75%)
Salt 6.6 g (1.18%) → I will increase 1.8% next time
Yeast 2.6 g (0.46%)
Making the Poolish
- In a bowl, weigh out Active dry Yeast. Add the water and stir until the yeast has dissolved.
- Add all-purpose flour, and mix until a smooth paste forms. Cover the bowl and let it ferment overnight at room temperature for 12 hours.
- In a bowl, mix all-purpose flour and salt together and set aside.
- In another bowl, weigh out Active dry Yeast. Add the water and stir until the yeast has dissolved.
- Mix the yeast solution into the poolish, then add the flour & salt. Mix until it comes together.
- Cover and let stand for 10 minutes.
- After 10 minutes, stretch and fold the dough inside the bowl by going twice around the bowl with four stretches and foldings at each 90° turn (8 stretches/foldings in all)
- Let it rest 10 minutes again. Repeat twice
- Complete fourth stretch and fold and let the dough rest one hour.
- The dough is divided into three pieces of equal weight (330 g is a good size to my oven) and each piece is pre-shaped into a short cylinder.
- Let it rest for 15 minutes.
- Each piece is then shaped into a baguette (This video is very informative!) and place onto a floured couche, seam-side up.
- Final proofing until doubled in volume about one hour.
- Preheat the oven to 490°F
- Score the top of the baguettes using a lame or a sharp, serrated knife.
- Place the bread in the preheated oven, pour the water onto the brick blocks and shut the oven door immediately. Turn down the oven to 480°F, bake the bread around 20 minutes.
- Let them cool onto a rack.
- Ready to eat!