BAGUETTE

 

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BAGUETTE

 

There are many many versions of baguette. Today I’ll teach you a simple version and you might enjoy it for picnics.

FORMULA:

First you must make a poolish and levain, like we do for our other breads. These will be mixed 6-7 hours before you do your final baguette dough mix.

POOLISH: 200 grams water, 200 grams artisan bakers flour, 3 grams dry yeast

LEVAIN: 200 grams water, 100 grams aritsan bakers flour, 100 grams whole wheat, 2 tablespoons sourdough starter

BAGUETTE DOUGH: 500 grams water: 450 grams poolish: 450 grams levain: 1000 grams artisan bakers flour: 25 grams salt

  1. mix poolish and levain into your warm water

  2. add flour and mix

  3. let rest 20 minutes then add salt with a dash of water. Mix

  4. turn dough every 30 minutes for 2 hours

  5. cover and place in fridge to bulk ferment overnight

  6. when ready to shape, pull dough from fridge and let it warm up a bit

  7. pour dough on a flour dusted table top and scale to desired weight. I do 450 for big ones and 250 for smaller torpedo style baguettes.

  8. preshape your baguettes: watch video tutorial below on shaping

  9. let rest 20 minutes covered

  10. final shape baguettes in couche fabric: You can also use a heavy dish towel to do this if you do not have couche fabric

  11. let rest 1 1/2-2 hours or until sufficiently proofed. Timing for this can vary due to kitchen temperature

  12. Flip baguettes onto proofing board, peel or sheet tray: If you are not baking directly on a hot stone or deck then you can use a baking sheet flipped upside down and dusted with cornmeal.

  13. Slide baguettes into the oven at a high temp of 500-550 degree F. Throw some water into the oven for a bit of steam. Baguettes love a hot oven and a steamy oven!

  14. Bake until golden brown

BAGUETTE SHAPING TUTORIAL