From Flour To Baguette

Posted by moon garden on 02/09/2013 · 16 Comments 

It has been a long time since I baked Baguettes last time.

The other day, I baked baguettes with this method, and…

Ok, I will be honest here.

I messed up.

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Since I’ve acquired a lot of new knowledge, method and information about baking Baguettes,

I unconsciously changed steps little by little…

And, actually it turned out big difference, I think.

So, this post will be a reference for ME in the future :-)

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From Flour To Baguette

Based on Anis Bouabsa’s baguette

Makes 2 Baguette

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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% )

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Mix flour and water to a shaggy mass.

(Save a very small amount of water for salt.)

Cover and let it rest (Autolyse) for 30 minutes.

Add Yeast and mix by folding dough in the bowl, then Slap & Fold for 1 minute.

Add salt and pour the water on the salt to distribute evenly.

Mix by folding dough in the bowl, then Slap & Fold for 1 minute.

Cover and bulk rise at room temperature until it has about a third in size.

Stretch & Fold every half hour until the gluten has been developed.

This is the dough right after the third time Stretch & Fold.

 When the dough has gained about a third in size, put it in the fridge for 18-21 hours.

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Take the dough out of the fridge. The dough should be doubled in size.

If not, take more time to rise at room temperature.

This is the dough I let it rise for 2 hours at room temperature after I pulled out of the fridge.

Take the dough out onto the floured surface and divide into 2 pieces.

Pre-shape and let it rest for 20 minutes.

1 hour before baking, preheat the oven 500°F.

Shape and final proof for 30-60 minutes.

Score the surface and ready to bake baguettes!

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Bake with steam at 480°F 11 minutes, 460°F 9 minutes without steam.

I took a video while my baguettes were baking!

About 5 minutes, oven spring will happen.

If not, well…you won’t have oven spring, BUT taste will be good :-)

 It came out really nice this time!

Filed under BAGUETTE · Tagged with All-purpose flour, Baguette, Baguette Summary, Gold medal, Movie, Overnight fermentation, Yeast