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Baguette

Updated: Oct 24, 2021

A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough. It is distinguishable by its length (about 65 cm) and crisp crust.

This is a version with some durum wheat semolina, it give a nice texture to the bread, and allow for an even crunchier result.


​Difficulty level:



Cooking Time:

​30 minutes

Oven Temperature:

230˚C for 25 minutes

Cooking Method:

​Static Oven, With Water

Ingredients for about 3 Baguettes:

Using Sourdough Starter


For the Poolish:

  • 100g re-milled semolina

  • 50g Strong Flour (W300, P/L 0.50/0.60)

  • 182g Water

  • 40g Sourdough Starter

For the Dough

  • All the Poolish

  • 300g Strong Flour (W300, P/L 0.50/0.60)

  • 135g Water

  • 2g Malt

  • 60g Sourdough Starter

  • 9g Salt

Using Dried Yeast


For the Poolish:

  • 130g re-milled semolina

  • 60g Strong Flour (W300, P/L 0.50/0.60)

  • 190g Water

  • 4g Dried Yeast

For the Dough

  • All the Poolish

  • 350g Strong Flour (W300, P/L 0.50/0.60)

  • 150g Water

  • 2g Malt

  • 6g Sourdough Starter

  • 9g Salt



Steps:


To prepare the poolish:

  1. In a large bowl dissolve the yeast in the water. If you’re using the natural yeast put the yeast in the bowl with 2 or 3 tablespoons of water and start kneading it. Add more water as the yeast absorb it and becomes more liquid, continue until it is almost liquid and you can add all the remaining water without forming lumps.

  2. Add the flours and mix all together until you the poolish looks like yogurt.

  3. Cover the bowl with cling film and place it in a dry place at room temperature (about 18-20°C) for about 10 hours. The poolish must raise until the surface collapse.

To prepare the dough:

  1. In the mixing bowl mix the yeast with 35g of water. Keep the remaining 100g apart.

  2. Add the poolish, the sifted flour and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 2 for about 25 minutes.

  3. After 5 minutes, when the dough start being tight, strong, and attached to the hook, start adding the water. You should add 25g of water every 5 minutes, this will allow the dough not to loose the gluten network.

  4. Add the salt and continue kneading for 5 minutes, the dough will be strong, elastic and a little stick.

  5. Transfer the dough on the working surface, fold it once using a dough scraper.

  6. Let the dough resting for about 1 hour covered with a bowl.

  7. Fold the dough again using the dough scraper and let it rest for 15 minutes.

  8. Divide the dough in 3 pieces with a rectangular shape and roll each piece to give it a cylindrical shape. Let the pieces to rise for another 2 hours before rolling into the classic elongated baguette shape. If you want to prepare the classic 65cm baguette divide the dough only in 2 pieces, but ensure your oven is big enough!

  9. Put each piece on a floured baking tray for baguettes. If you don’t have one, use a floured cotton cloth to keep the shape during the rising.

  10. Cover the dough with a cotton cloth and place it in a warm and dry place at room temperature (about 18-20°C) for about 12 hours, until the dough has doubled its volume.

  11. Place an oven proof pot with some cold water in the oven and preheat to 230°C.

  12. Bake the baguettes for 25 minutes.


Try preparing the baguettes with a no knead method. After the poolish is ready quickly mix the rest of the ingredients and let to rise for about 4 hours. Prepare the baguettes and complete the proving.





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