Baguettes
This recipe can be made immediately, or better, by using a poolish. A poolish is a preferment that is quite wet and is normally started the day before baking. The figures in brackets in the ingredients are the proportion of flour, water etc to use in poolish and in bulk ferment (main dough) respectively.
Ingredients
| Ingredient | Overall | Baker's percentage |
Poolish | Final dough |
|---|---|---|---|---|
| Bread flour | 500 g | 100,0% | 165 g | 335 g |
| Water | 380 g | 76,0% | 190 g | 190 g |
| Yeast | 12 g | 2,4% | 2 g | 10 g |
| Salt | 15 g | 3,0% | g | 15 g |
| Total | 907 g |
Method
- if using a poolish
- mix 165g flour, 190g water and 2g yeast. Allow to stand and ferment for 12-16 hours
- When the poolish is ready, mix all (remaining) ingredients and poolish to make a dough.
- if not using a poolish
- mix all the ingredients together to make a dough
- both
- rest 45 minutes - Cover loosely and allow to stand for 45 minutes.
- fold & rest 45 minutes - Tip dough out and lift and fold 10 times or so. return to bowl and cover and rest for 45 minutes
- fold & rest 45 minutes - 3 more times - Repeat 3 more times, so 4 x 45 minute risings in total
- shape balls and rest 15 minutes - Divide dough into 3, shape into balls and allow to rest for 15 minutes. I usually cut dough in half, and then cut one half (the larger one) in half again to make one baguette and 2 ficelles.
- shape and rest 30 minutes - Shape into baguettes and lay in a couch and rest for 30 minutes
- bake at 250℃ for 10, 220℃ fo further 10 - Heat oven to as hot as it will go - 250℃. Heat pan or roasting tray below the rack you are putting bread on. Put bread in oven and pour boiling water into tray, bake for 10 minutes. Reduce heat to 220℃ and remove tray with water, bake for a further 10 minutes
John Kirkwood https://www.youtube.com/watch?v=m08i8oXpFB0
Stokbrood