I’m actually pretty amazed at how mobile I am just three days after full hip replacement surgery. And I have to admit that my relative comfort level has quite a bit to do with the pain meds I’m on. But irrespective, since I’m capable of moving around and to avoid getting bored, I decided to bake baguettes!
I just pulled those baguettes out of the oven a few minutes ago! You’ll notice the ears on one loaf and just nice openings on the others. I was experimenting with my scoring and wanted to see what a shallow score would produce. I’ll stick with the deeper score. 🙂
Now normally when I bake baguettes, I make a poolish the night before I bake. But I was pretty exhausted last night, so I decided to make a straight dough this morning. Here’s my recipe:
|500 grams||365 grams (85º-90º F)||12 grams||7 grams|
- Measure out your flour into a large mixing bowl.
- Add the water and mix until no dry ingredients are present and you form a shaggy dough.
- Let the dough rest for 30 minutes (autolyse)
- Sprinkle the salt and yeast evenly over the surface of the dough.
- Thoroughly mix the salt and yeast into the dough.
- Dump the dough onto an unfloured surface
- Knead the dough until it just starts getting smooth (about 5-8 minutes). Do NOT overwork it! The moment you start feeling tension in the dough (it feels like you’re fighting it), stop kneading.
- Transfer the dough back to your mixing bowl and let it rest for 30 minutes.
- Now do a stretch a fold and form the dough into a ball, then turn it over onto the folds.
- Allow the dough to rise from 1-2 hours. Check after an hour – you want the dough to have expanded at least 50%. You should see some bubbles formed on top and the surface should be nicely domed. At about 50% rise, you have room for proofing/final rise which I found is critical with baguettes.
- If you don’t see much activity, which typically happens on cooler days, do one more gentle stretch and fold and let the dough rise for an hour. But check it at a half hour because sometimes all the little beasties needed was a nudge. 🙂 Again, you want to see some bubbles, but not a preponderance of them.
- Gently remove the risen dough from the bowl onto an unfloured surface.
- Portion out the dough into four equal pieces. By weight, the pieces should weigh about 213-215 grams apiece. Alternatively, you can portion out into three for a little beefier baguettes (I do this when I’m making baguettes for sandwiches).
- Lightly sprinkle the tops of the portioned dough with flour, then pre-shape each into a nice, tight ball.
- Flip the balls over on their folds, sprinkle a little more flour on top, then cover with a cloth and bench rest for 15 minutes.
- Shape the balls into baguettes. Here’s a simple, yet effective shaping technique from Markus Farbinger. But just take note: When you fold the dough, you want to make sure you’re creating good tension on the skin without tearing it! You don’t want to be lackadaisical with the folding because you won’t get any spring.
- If you have a couche, transfer the shaped loaves to the couch (or you can use a well-floured towel) and let them proof for an hour. This is why you don’t want to over-ferment in the bulk fermentation stage.
- Preheat your oven to 480 degrees.
- Once proofed, transfer the loaves to your peel, score with nice longitudinal cuts, then bake for 15 minutes. Provide steam for the first 15 minutes, then remove the steaming container. Then turn your oven down to 450 for 10 minutes.
You might be wondering why I’m using 7 grams of yeast. You can definitely use less, but it lengthens the timeline. I came up with this recipe specifically because I wanted to produce the bread relatively quickly with limited manipulation because I was literally three days out of total hip replacement surgery. But you know what? I like this process because it produces great results!
What About Using a Poolish?
You can absolutely use a poolish, and that’s my normal method of making baguettes. Typically I use 25% of my total flour for the flour I use for a poolish, and I make the poolish at 100% hydration. I do this the night before I bake and give it about 12-16 hours to ferment. At 12 hours, it will not be sour, but at 14-16 hours, it will get nicely sour, so if you vary the times of the poolish, you can make different flavored baguettes.
If you do use a poolish, you have the option of bumping up the fermentation activity with some yeast, or just let the poolish be the only leavening agent. If you do decide to use a bit of yeast, use no more than 2 grams of yeast because you have a lot of active microbes already in your dough, and you just want to give it a little kick.
Yet Another Word on Flour
If you read this blog with any regularity, I’m pretty obsessed with flour. Now even though I occasionally make my baguettes with white flour, you all know that my flour of choice is a 75-25 blend of high-extraction flour and white whole wheat flour (the second picture); and specifically, flours produced with the Unifine milling process. I prefer the darker crust it produces (the picture at the top) but more importantly, the nutrition those flours provide.
If you venture into high-extraction flour (Type 85 and above), do not expect to get the kind of open crumb you get with white flour. It just ain’t gonna happen. The particulates in high-extraction and whole wheat flour cut the gluten strands. And if you think working the dough to build more structure will help, it won’t. The strands you do create will be so tight, you won’t get any holes!
This is why I advocate for doing a shorter bulk and a bit longer final proof. This allows the dough to really relax so when you place the loaves in the oven, the final activity before the microbes die will allow for better gas pocket formation.