There is nothing more comforting than fresh bread. And one of the things I like to make the most is bread. So I upgraded to something more fancy … a fresh baguette. I took the recipe from a very talented person.
I tried the recipe and it was a success. So *Esbieta, thanks for a great recipe that bacame a huge hit.
The making process requires some visuals so I made a video, and that’s the link.
- 800 g bread flour
- 12 g salt
- 10 g of dry yeast
- 550 g of very cold water
Step-by-step preparation instructions
- In a container that can hold the amount of water, put the water.
- Add the dry yeast. Mix well and set aside.
- Weigh and place flour in a large bowl.
- Add salt and mix together with the flour.
- Add the yeast and water to the flour. Using a spoon, mix well, until everything is combined and you will not see any dry flour. I at some point switched to kneading with my hands.
- Cover the container and let the dough rest for 20 minutes.
- After 20 minutes, take the dough to a clean, dry table and knead it for about 5 minutes. I used a technique like folding. (You can see this in the video)
- Smear the bowl with a small amount of olive oil. Put the dough inside, close the container and let it rise for 45 minutes at room temperature.
- After 45 minutes, fold the dough into itself like an envelope and let it rise for another 45 minutes.
- After 45 minutes, dust the table with flour. Take the dough out to the table.
- Fold up the dough and divide it into six pieces of the same weight.
- Make a balls from every piece and let them rest for about 15 minutes, so that the dough relaxes.
- We want to create rectangles from each piece. So we will take each ball and stretch it gently with the help of the hands in the air. Assisted by gravity and the weight of the dough itself.
How to create the shape of the baguettes:
We will take the long edges and fold them in half. Then we fold the two halves together. Tighten the connection well and roll slightly to create an elongated shape, like that of a baguette.
- Take a clean cotton cloth or kitchen towel and place it on the table. Dust it very well with flour. (You may even need 2 towels or one very long towel).
- Each piece of baguette you designed, lay across the towel and fold slightly to create a buffer between each baguette.
- Let them rise for about 30-40 minutes. They need to rise to a size of about 1.5 of their original size.
- 20 minutes before the dough finishes to rise, heat the oven to the highest heat (240ºC).
- Transfer the baguettes to a baking pan lined with baking paper. Make 3 cuts diagonally on the baguettes.
- Boil a glass of water and transfer to a fireproof dish into the oven and immediately afterwards put the baguettes.
- Bake the baguette for the first 15 minutes with heating only from below. Then continue baking with heat from bottom and top for another 10-15 minutes until the baguette is browned and to your liking.
- Be patient and wait at least 10 minutes for the baguette to cool slightly.
* This is the link to Esbieta’s recipe
My recommendations for some products I use and I am very satisfied:
First of all silicone baking mat instead of baking sheets. THE Environment …. so in baking especially of breads I tend to use silicone baking mat. I do not completely shun from baking sheets but I do reduc in quantities. So I have been using Amazon silicone baking mat for two years now and I’m very satisfied.
New purchase Special bowl with special lid for leavening of breads. The bowl with double bottom and lid. Great for making breads. Is a relatively new buy but has been working hard lately and I am very pleased. I also bought the leavening bowl on Amazon.