Who doesn’t love a French baguette?! I was most excited to make a baguette and bagels when I started this class. One thing to note about this recipe is that it’s a great go-to white dough recipe. I definitely need to work on my slashing technique, but regardless of appearance, it was delicious!
Technically a (poorly made) pain d’epi, but close enough
- 170 g bread flour (poolish)
- 170 mL water (poolish)
- 1 g fresh yeast (poolish)
- 420 g bread flour
- 12 fresh yeast
- 250 mL water
- 12 g salt
- 5 g malt syrup
- On day one, combine the poolish ingredients by hand. Cover, and let ferment at room temperature for 10 – 15 hours.
- On day two, create a flour fountain with the yeast, poolish, and water inside. Mix together until gluten is developed, and create a boule. Allow to rest until doubled in size.
- Mix together using the “punch down” technique (scoop from right side, throw down, stretch, fold, repeat) until the gluten is developed. Allow to rest for another half hour.
- Form the dough into a rectangle, and stretch and tighten into a log shape. Let rest for 20 minutes.
- Stretch and tighten the dough again, and roll into a baguette shape.
- Place into a linen roll to hold shape until doubled.
- Put slices into top of baguette
- Bake at ~400 F with steam
Another flour fountain
Video embedding doesn’t seem to want to work, so here is a video of The punchdown technique
Ready to bake