Baguette - Herbs

Posted by 4akitchenblog on 01/14/2013 · 4 Comments 

Since I really like this formula,

I decided to make more variations of baguettes with my favorite ingredients.

This time….

Sage + Thyme + Rosemary!

I got an inspiration from therightrecipe’s this post.

Her caramelized tomatoes on the baguettes look super yummy,

so, I wanted to bake the baguette goes well with it!

Ready to bake in my super hot oven!

↑ It is going to be good!

Voilà! A Herb Baguette!

-

I was very ready to make therightrecipe’s caramelized tomatoes, but…

I didn’t have any cherry tomatoes in my house!!!

I know I should’ve gone to the grocery store to get some cherry tomatoes,

but, I couldn’t resist eating this freshly baked bread.

I enjoyed the crusty crust, soft-chewy crumb and  the scent of herbs.

Hmm….HEAVEN.

Oh, I have to bake another batch!

* I changed Direction #4 – #10. Please check them out. 

☟

Please have a look at my Baguette Summary as of 2.10.2013

 

Baguette –  Herbs

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Makes 2 Baguettes

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% )

1.5 g Dried herbs (0.52% )

 

Directions

1. In a small bowl, weigh out Active dry Yeast. Add 7 g Water (warm) out of  215.8g and stir until the yeast has dissolved. Set aside.
2. In another bowl, mix flour and rest of water roughly, cover it with plastic and Autolyse for 30 minutes.
3. Add yeast mixture and mix by folding dough in the bowl.
4. Slap & Fold for 3 – 4 minutes → 1 minute.
5. Add salt and Slap & Fold for 2 minutes → 1 minute or until the dough becomes a rough ball.
6. Let it rest for 20 minutes → 30 minutes.
7. 1 set Stretch & Fold (1 set = right over left, left over right, bottom over top, top over bottom)
8. Let it rest for 20 minutes → 30 minutes.
9. 1 set Stretch & Fold
10. Let it rest for 20 minutes → 30 minutes.
11. 1 set Stretch & Fold
12. At a cooler place, let it rise until the dough just starts showing the yeast activity. It took 7 hours this time. (The original recipe says you can put the dough in the fridge at this stage.)
13. Put it in the fridge overnight. In this case, 12 hours.
14. Pull it out of the fridge and leave it out for 1 hour.
15. Divide into 2 equal parts and preshape the dough.
16. Let it rest for 15 minutes.
17. Shape into baguettes (This video is very informative!) and place onto a floured couche, seam-side up.
18. Preheat the oven to 500°F
19. Final fermentation 1 hour 35°C / 95°F
20. Score the top of the baguettes using a lame or a sharp, serrated knife.
21. 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.
22. Let them cool onto a rack.
23. Ready to eat!

Filed under BAGUETTE · Tagged with All-purpose flour, Herbs, King Arthur flour, Overnight fermentation, Rosemary, Sage, Thyme, Yeast