French Baguette

petukbong

Aug 3

Hello readers.

So this bread does not need any introduction. These long breads with a crispy crust and soft chewy crumb, are amazing to have as bruschetta, toasties, with soup or any gravy, or just toasted with olive oil and some garlic.

It is made using a high hydration (70-75%) lean dough. And baked at moderately high temperature with steam to ensure crispy crust.

So let's get started,

Things you will need,

Flour : 250 gms
Water : 175 gms
Salt : 6gms
Active dry yeast: 8gms

How I made it,

Take 175 gms of water at 90-100°F and mix in 8gms of dry active yeast and 1tbsp of flour and mix well . Keep aside lightly covered. .
Take rest of the flour and mix in the salt. Add in the yeast mixture and combine well till it forms a sticky mass.
Keep it covered for 15 mins for autolysis.
Now for such a wet dough, the kneading for gluten development and bulk fermentation will occur simultaneously.
Lightly wet your hand, and stretch from one corner and put it at centre. Then repeat the same for all 4 corners, and flip the dough seam side down. Keep the dough well covered for 30 mins . This is one cycle. And 4 such cycle needs to be done.

Do gluten window test, if not satisfactory then repeat another cycle.
Divide the dough in two halves ,
Sprinkle some flour on counter top and with finger tips lightly spread to dough in rough rectangular shape. Start rolling the dough on it self from outside inward, carefully seal the seam side. Then pull from both ends to give that elongated shape.
Keep covered on a baking tray for final proofing for 1hour.
Preheat the over at 230 °c with a metal pan in lowest rack.
Score the top of well proofed breads, then put them in the oven at middle rack. And place icu cubes in the hot pan below.
Spray some water on the bread, then bake at 200°c for 35-40 mins , intermittently add more ice cubes and spray more water.

You are done and have amazing bagguets.