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Posts Tagged ‘baguette’

Just Baguettes

large baguettes

large baguettes

small baguettes

small baguettes

There is no bread like Baguettes. Thin crunchy crust, slightly sweat and sinfully delicious.

Basic ingredients: 15 hours for a good pie (baguette based pre-ferment), wheat flour, water, yeast and salt…4 1/2 hours….and you’ll have this amazing bread that crumbles in your mouth.

First, pre-ferment: pie. Use same recipe as for Baguettes an let it sit, covered, for 15 hours.

pie after 15 hours

pie after 15 hours

then you put togheter all the ingredients in a bowl, knead it for about 10 mins. and let it rest and ferment for 2 hours.

after kneading

after kneading

fermented dough

fermented dough

When dough had its first raise (what we bakers call “fermentation”) it is time to divided it, punch it with your fist to take all gases out, roll up each piece and let it rest for about 35 – 45 mins.

little doughs resting

little loaves resting

after resting peace and quite

after resting

Now you take each piece, punch it off again, give the final form and let it proof (this means the second raise) for a whole hour. Big bakeries let the bread to proof in couches (linen) over wood and then they peel them one by one directly to the floor of a stone oven. Here we just use a big sheet. Just for now!!

formed baguettes

formed baguettes

proofed baguettes!

proofed baguettes!

Cut along the baguette with a razor from left to right, 3/4″  deep, and sprinkle flour freely over it.

Oven at 450 degrees, sprinkle it with water to have some steam and slide your baguette sheet into the oven for 35min.

ready to be bake!

ready to be bake!

ready!

ready to cool down and eat!

Let them cool down over a rack and enjoy!!

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