RECIPE 7.3
TRADITIONAL FRENCH BAGUETTES
MISE EN PLACE
Method: Old dough
Fermentation: Old dough, 4 to 6 hours. Final dough, 1 to 2 hours.
Proofing: 30 to 45 minutes.
- Prepare old dough.
- Adjust water temperature.
- Dust a canvas couche with flour while dough ferments.
Method: Old dough
Fermentation: Old dough, 4 to 6 hours. Final dough, 1 to 2 hours.
Proofing: 30 to 45 minutes.
- 1 Prepare the old dough and allow it to ferment at least 4 hours. Or remove the old dough from the refrigerator and bring it to room temperature 2 to 4 hours before mixing.
- 2 Place the flour, yeast, water and salt in the bowl of a mixer fitted with a dough hook. Mix on low speed until blended. Then knead on medium speed until the dough is almost fully developed and reaches 75°F (24°C), approximately 7 to 10 minutes. Add the old dough in small pieces. Continue kneading until the dough is fully developed and reaches approximately 77°F (25°C).
- 3 Place the dough on a floured surface or in a large bowl. Cover the dough and ferment until doubled in size, approximately 1 to 2 hours.
- 4 Punch down the dough and divide into four equal pieces. Round the dough, cover and bench rest 10 minutes.
- 5 Shape each piece of dough into a 10-inch (25-centimeter) cylinder. Cover the dough and rest several minutes before rolling it into 24-inch- (60-centimeter-) long baguettes.
- 6 Place the rolled dough seam side down onto a canvas couche lightly dusted with rice flour or bread flour or in prepared baguette pans. Proof until the loaves increase 55 to 65 percent in volume, approximately 30 to 45 minutes.
- 7 Remove the proofed loaves from the proof box and let the bread’s surface dry for 5 minutes. Use the canvas to roll the bread onto sheet pans or leave in the baguette pans. Score several diagonal cuts in each piece of dough.
- 8 Bake at 450°F (230°C), with steam injected into the oven during the first few minutes of baking, until golden brown, approximately 20 to 22 minutes.
Old dough (page 203), room temperature
8.5 oz.
255 g
35.5%
Bread flour
1 lb. 8 oz.
720 g
100%
Instant yeast
0.2 oz. (1¼ tsp.)
6 g
0.8%
Water (temperature controlled)
15.25 fl. oz.
457 ml
63.5%
Salt
0.5 oz.
15 g
2%
Rice flour or bread flour
as needed
as needed
Total dough weight:
3 lb.
1453 g
202%
8.5 oz.
255 g
35.5%
Bread flour
1 lb. 8 oz.
720 g
100%
Instant yeast
0.2 oz. (1¼ tsp.)
6 g
0.8%
Water (temperature controlled)
15.25 fl. oz.
457 ml
63.5%
Salt
0.5 oz.
15 g
2%
Rice flour or bread flour
as needed
as needed
Total dough weight:
3 lb.
1453 g
202%