Baguette
My Recipe for Baguettes
This is a work-in-progress recipe that I’m still developing while working in the Alps, I still need to figure out the baking process without a Dutch oven, I’ll update this recipe as I refine and perfect it.
Ingredients #
I also add a teaspoon of honey (for the malt).
Preparation #
I’m quite confident with this section.
Start preparing the baguette the evening before. It takes about 2 hours to prep, so 6-7 PM works well.
Autolyse/Proof #
Mix all your ingredients in a wooden bowl until all the flour is combined, It should look like a shaggy, messy dough,Now, cover the bowl with cling film and let it rest for 30 minutes.
Every 30 minutes, you need to perform a Stretch and Fold,With wet hands2, pull and work the dough, Then, let it rest again, Do this 3 or 4 times until the dough is smooth and well-developed.
Now, slow down the proofing by putting the dough in the fridge overnight.3
Shape and Bake #
I don’t really know how to do this properly without a Dutch oven, I’m still testing methods and will update as soon as I have a reliable approach.
In the morning, divide the dough into two parts and begin shaping. Try to maintain as much tension in the skin of the baguette as possible. I recommend following this guide if you are unsure how to shape a baguette, Once shaped, leave the bread to rise and immediately preheat the oven, The baguette takes roughly 30 minutes to rise, so it’s important to start immediately.
Before baking, remember to score the baguette!
I’m still working out the baking process, My current best theory is:
Preheat the oven to 250°C (480°F) with a metal tray4 on the bottom rack, Immediately after placing the baguette in the oven, quickly pour a cup of boiling water into the hot tray and shut the oven door before the steam escapes, It is critical that you don’t open the oven door and release the steam.
Bake the baguette at 250°C (480°F) for 10 minutes, Then, remove the tray of water and bake at 230°C (450°F) for 5 minutes5.
I haven’t quite figured out the proofing times yet, It depends on how late in the evening you start your bread. ↩︎
Wet hands will prevent the dough from sticking to your hands. ↩︎
Out of habit, I shape my dough into a loaf before leaving it overnight, I’ll have to try without to see if it’s necessary. ↩︎
Use a metal tray because a glass tray might shatter when you pour cold water onto a hot surface. ↩︎
I’m not completely sure about this time, Keep checking until it has just the right color, I personally bake until I can smell the baguette. ↩︎