French Baguette

Roopa

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! 

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Technically a (poorly made) pain d’epi, but close enough

INGREDIENTS

  • 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

DIRECTIONS

  1. On day one, combine the poolish ingredients by hand. Cover, and let ferment at room temperature for 10 – 15 hours. 
  2. 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. 
  3. 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. 
  4. Form the dough into a rectangle, and stretch and tighten into a log shape. Let rest for 20 minutes. 
  5. Stretch and tighten the dough again, and roll into a baguette shape.
  6. Place into a linen roll to hold shape until doubled.
  7. Put slices into top of baguette
  8. Bake at ~400 F with steam 

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Another flour fountain

Video embedding doesn’t seem to want to work, so here is a video of The punchdown technique

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Stretch

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And fold

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Ready to bake

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Baguettes! 


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