- Modernist Cuisine, Is it worth the money?
- Pizza perfection--In search of a better Neopolitan pizza dough recipe
- English Muffins...
- Diastatic Malt Powder
- Source for Tabasco peppers
- How to cut up hard-cooked eggs
- Most powerful means of boiling water
- Triple cooked French Fries
- More Brioche hamburger buns
- Tri Tip baked and smoked in my Big Green Egg.
Basic Baguette Recipe
|800||g||Flour, AP (See notes for more info)|
|520||g||Water (About 90F/31C)|
|7||g||Yeast (Active Dry)|
Since this recipe is covered in detail in our basic baguette video, these instructions will serve as a reference point for those who are already comfortable with this technique and do not want to re-watch the video. For step by step instructions, please watch our "How To Make A Basic Baguette Video."
- Mix together water and yeast and then combine with flour.
- Bring together and autolyse for 15-30 minutes.
- Knead until dough passes "Windowpane Test."
- Bulk ferment for about 2 hours at room temperature or until dough has doubled in size.
- Proof for 1-1.5 hours at room temperature or until baguettes have grown to 1.5 their original size.
- Bake in molds, in hotel pans, with 4-6 ice cubes, covered tightly with tin foil, at 500F/260C for 10 minutes.
- Remove foil, drop oven temperature to 425F/218C and bake for another 10 minutes.
- Rotate pans top to bottom, front to back, and bake for another 10-15 minutes or until baguettes are a dark golden brown on top.
- To make sure the crumb is fully set, you can take the internal temperature of the baguettes, which should register at 205F/96C. You can also tap the bottom of the loaves with your thumb; if the crust is fully set, the baguettes will sound hallow.
Please refer to the Basic Baguette Video Show Notes for more detailed information.
Tools Used In This Recipe
- Plastic Bowl Scrapper
- Baker's Razor (Lame)
- Baguette Molds
- Escali Digital Gram Scale
- 2" Hotel Pans
- "Bench Knife" or Dough Scraper (Used for portioning dough and scraping work surface).