Baguette – Herbs
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
- 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.
- In another bowl, mix flour and rest of water roughly, cover it with plastic and Autolyse for 30 minutes.
- Add yeast mixture and mix by folding dough in the bowl.
- Slap & Fold for
3 – 4 minutes→ 1 minute. - Add salt and Slap & Fold for
2 minutes→ 1 minute or until the dough becomes a rough ball. - Let it rest for
20 minutes→ 30 minutes. - 1 set Stretch & Fold (1 set = right over left, left over right, bottom over top, top over bottom)
- Let it rest for
20 minutes→ 30 minutes. - 1 set Stretch & Fold
- Let it rest for
20 minutes→ 30 minutes. - 1 set Stretch & Fold
- 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.)
- Put it in the fridge overnight. In this case, 12 hours.
- Pull it out of the fridge and leave it out for 1 hour.
- Divide into 2 equal parts and preshape the dough.
- Let it rest for 15 minutes.
- Shape into baguettes (This video is very informative!) and place onto a floured couche, seam-side up.
- Preheat the oven to 500°F
- Final fermentation 1 hour 35°C / 95°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!
Looks good! Could you please give ingredients amount in oz or cup measurement.
Thank you.
Hi Martine,
Thanks!
Since I am not familiar with US measurements, please use the following website. It converts from one measurement to another automatically. Hope it helps!
http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
Beautiful!! Gonna try it today!!!
Make more, make more stuff!!! :)
Love it!
Hi Cowgirl,
Thanks for stopping by and I am sooo happy with your comment!!! I have been working with sourdough ham & cheese croissants :-) I hope I will be able to post sometime soon! Happy baking!