A baguette is one of the finest, most basic and purest kinds of bread.
This recipe is for a ‘baguette tradition’. A baguette with a long development and rich yet subtle flavour, the baguette has an open structure and a crunchy crust.
It holds a strong romantic appeal, conjuring up images of the French walking home from work with a baguette under their arm to be shared at dinner.
Ingredients (for two baguettes)
Bread flour 500g (white, T55 or T65)
Water 330g (lukewarm)
Salt 10g (about 1.5 teaspoons)
Instant yeast 1g (a bit less than a quarter of a teaspoon)
Method
1. Mix the flour and the water in a large bowl, until the flour is just hydrated. Leave to stand for about half an hour. Then knead in the salt and the yeast, one at a time.
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Knead until the salt and yeast are well mixed in, for about 3 to 5 minutes by hand. Place in a lightly oiled container covered with a lid, and store in the fridge.
2. Leave to stand for 12 to 24 hours. You can be quite flexible with the timing here – it mostly depends on your own convenience.
3. Midway through the resting time in the fridge, fold the dough. This should
be done at a moment at least two hours after placing it in the fridge and three hours before taking it out.
4. If you are not familiar with this technique: to fold the dough, place it on a lightly floured surface. Stretch it out a little towards a rectangular shape.
Fold each side, one at a time, towards the centre of the rectangle, until it folds over about two thirds of the length of the dough rectangle. This stretches the gluten and makes the dough feel smooth.
Repeat once more, folding the sides of the dough over the centre. You will feel the dough surface becomes tense. Return the dough to its container to complete the resting time.
5. After resting in the fridge the dough should start to feel airy. If it does not, take it out of the fridge and let it stand for a couple of hours at room temperature.
Place the dough on a lightly floured surface and cut into two equal pieces.
Pre-shape into little rolls. While doing so, pay attention to not degass the dough by pressing too hard, but at the same time create maximum surface tension.
Let the rolls rest for a few minutes and then shape into baguettes (or bâtards, see illustrations below), paying careful attention to close the seam well.
Extracted from A Book About Bread: A Baker’s Manual by Issa Niemeijer-Brown (published by HL Books).Illustrations by Rachelle Klaassen
Extracted from A Book About Bread: A Baker’s Manual by Issa Niemeijer-Brown (published by HL Books).Illustrations by Rachelle Klaassen
6. Let the baguettes rest on a lightly floured tea towel, making a crease in the fabric between the two dough pieces and on each of the sides, so the baguettes have some support and retain their shape.
Cover with a second tea towel. Leave to stand for one to two hours, or until the baguettes feel airy, but still have some strength when touched. In the meantime, preheat your oven to its maximum temperature.
7. Just before baking, score three incisions on the top of the baguettes. Ideally, bake the baguettes by placing them on a well preheated oven stone, ensuring a beautiful crust.
If a stone is not available you can also bake the baguettes on an oven tray lined with parchment paper.
Try to create ample steam at the beginning of baking. You can do so by using a plant mister or by placing a tray with a cup of boiling water in the oven alongside the baguettes.
8. Bake at 230°C (if possible without convection). Pay attention while baking and if necessary adjust the temperature.
The baguettes should bake for about 20-25 minutes, or until the crumb is well cooked and the crust is well developed and nicely browned.
