This is the recipe, but I actually make 1 1/2 of this recipe to get larger baguettes.
BAGUETTE
• 1 teaspoon active dry yeast
• 227 lukewarm water
• 150 gm starter
• 418g Bread Flour
• 1 1/2 to 2 teaspoons salt, to taste
• To make the dough: Mix everything together — by hand, to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.
• Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
• Turn the dough out onto a lightly greased work surface. Divide it into three equal pieces.
• Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
• Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again.
• With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.
• Place the logs seam-side down into the wells of a baguette pan; onto a lightly greased or parchment-lined sheet pan or pans. Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise until they've become quite puffy, about 1 1/2 hours.
• Towards the end of the rising time, preheat your oven to 450°F; if you're using a baking stone, place it on the lowest rack.
• Using a very sharp knife held at about a 45° angle, make three 8" vertical slashes in each baguette. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
• Bake the baguettes — on the pan, or on a stone — for 25 to 30 minutes, or until they're a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool in the oven.
bread talk
- Gaybutton
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Re: bread talk
I'm guessing you use a stone. If yes, what kind of stone are you using and where do you get it?lvdkeyes wrote:if you're using a baking stone
I've tried making baguettes before from recipes I've seen on YouTube, but they never come out any good. I had given up on trying. Now that I read your recipe I want to try again. I'm hoping your recipe and methods will work well for me.
Step one - I'm trying to make the starter.
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Re: bread talk
I have a baguette pan that I bought at Schmidt's. It is located on the first soi past Mike's Mexican Restaurant. I put parchment on the pan to prevent sticking and the mess of flouring it.Gaybutton wrote:I'm guessing you use a stone. If yes, what kind of stone are you using and where do you get it?
I do have a stone which is a piece of granite cut to the size of my oven. I know someone who had a problem with the granite leaching a sticky mess into the oven. I have not that that problem, but if you are concerned that it might happen, just wrap the stone with aluminum foil.