This is our take on a classic Baguette. The original recipe came from one of my daughters, a pastry chef & pizzaiola.
The dough comes together relatively quickly since it uses a little instant yeast along with a traditional sourdough levain/leaven. Sizing of the baguettes is done to fit into a conventional oven.
For the final rise of the baguettes, a couche or well-floured linen cloth is helpful.
Yield: four to six baguettes
Ingredients
The Leaven
83 grams King Arthur bread flour
83 grams water
40 grams of starter culture
The Dough
300 grams of King Arthur bread flour
300 grams of King Arthur all-purpose flour
415 grams of warm water
40 grams of honey
3 grams of SAF instant yeast (red package)
10 grams diastatic malt (optional)
12 grams of salt (Kosher or Sea)
~205-210 grams levain (from above)
Create the levain in the evening, assemble the dough the following morning then bake in the afternoon.
Assemble the dough:
Mix the flours, yeast, optional malt and the water in a large work bowl. Cover and set aside for a 60 minute rest (autolyse). This lets the flour and water fully combine.
By hand, mix in the honey and the starter. Cover and set aside for 20 minutes.
By hand, mix in the salt. Cover and set aside for 20 minutes.
By hand, mix the dough again.
Let the dough rise until about doubled - 1-2 hours.
You may see some bubbles forming and may notice the dough is getting fluffy. This is good.
Scrape the dough onto a lightly floured work surface.
Shape the dough:
When it's time to split into loaves, divide the dough into 4-6 pieces. Each will weigh about 200-300 grams depending on .
Use a digital kitchen scale when dividing the dough. This will help keep the weights consistent.
Start by patting the dough flat.
Fold the top about two-thirds down then gently press into the dough.
Roll the dough back gently and repeat.
Check out the video.
Place the shaped baguettes into the couche and let rise for about an hour.
Baking:
Bake on a Baking Steel, a pizza stone or a cookie sheet. We use the Baking Steel.
Place Baking Steel on the middle rack of oven.
Place a half-sheet pan on the bottom rack of the oven.
Preheat oven to 500 degrees Fahrenheit.
Place the dough onto parchment paper or a lightly floured pizza peel.
Score the dough. Refer to the video again.
Spray the dough lightly with a mister.
Very carefully, pour 70-80 grams of water into the half sheet pan.
Spray the side walls of the oven 8-10 times each with a mister.
Slide the dough onto the Baking Steel then close the oven door.
Bake for three (3) minutes.
Open the door and quickly spray the oven sidewalls 8-10 times each. Close the door.
Bake for seven (7) minutes then reduce heat to 475 degrees Fahrenheit.
Bake for an additional 10-12 minutes, until the loaves are golden brown.
Carefully remove the bread from the oven and let cool in a rack for 30-45 minutes.
Notes
You can start by creating your own starter from scratch or, somewhat easier as well as tried & true, getting a packet of dehydrated sourdough flakes chips from us.
Need some flakes? Visit The Store.
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