artisan Baguettes
French bread
Equipment
- 1 mixing bowl
- 1 wooden spoon/ or plastic bowl scraper
Ingredients
- 567 grams bread flour
- 11 grams salt
- 4 grams instant yeast
- 365 grams room temp water
Instructions
- In mixer (or in a mixing bowl, with a large spoon), mix all ingredients on slow speed with the paddle for 1 minute. Increaseto medium slow and mix for 1 additional minute. The dough will be soft and sticky. Let the dough rest for 5 minutes, thenmix on medium low for an additional 30 seconds. The dough will form a soft, slightly sticky ball.Rub some vegetable or olive oil on thework surface and transfer the dough to the surface. With oiled hands, stretch and fold (s&f) the dough from all 4 directions. Cover the dough with a clean mixing bowl and let it rest and ferment for 20 minutes. Stretch and fold it again and let it rest and ferment for an additional 20 minutes. Repeat this again 2 more times, at 20 minute intervals (four s&f’s in all). After the final s&f, let the dough ferment for an additional 60 to 90 minutes, or until the dough doubles in size.Divide the dough into the desired size pieces. Pre-shape the pieces as required, mist them lightly with cooking spray and cover them with plastic wrap, a plastic bag or a cloth. Let the pieces rest for 5 minutes, then move on to final shaping, panning, and final proofing for approximately 60 minutes or until the pieces have grown to about 11⁄2 times in size.Score (aka stipple or slash) the loaves. Bake in a preheated 500°F oven (260°C) with steam. After 5 minutes, reduce the temperature to 450°F (232°C) and bake until done, rotating the loaves as needed, for an even bake. The loaves should be a rich golden brown, hollow-sounding when thumped on the bottom, and the internal temperature should register approximately 200°F (93°C) or higher when taken with a food thermometer.