French Baguettes | Richard Bertinet | Gozney Dome

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Put water into a bowl.

Add strong bread flour into the bowl.

Rub yeast in hand with a bit of flour and add to the bowl.

Keep salt aside to add later.

Mix on slow speed for 4 minutes, then increase speed halfway through.

Add salt 2-3 minutes before the end of mixing.

Take the dough out of the bowl and avoid adding flour to it.

Use a scraper to manipulate the dough, folding it over itself without moving the bowl.

Let the dough rest at ambient temperature for 1-2 hours, then refrigerate overnight.

After overnight rest, check for bubbles and moisture on top of the dough.

Cover the dough with a plastic bag to keep it moist in the fridge.

Divide the dough and shape it into baguettes, using a bit of flour on the outside only.

Shape each piece by folding over the spine and sealing the edges gently.

Let the shaped baguettes proof for 20 minutes.

Preheat the oven to about 300°C (572°F) using wood fire.

Use a baking peel with a bit of semolina to prevent sticking when loading the baguettes into the oven.

Make shallow cuts on top of each baguette with a razor blade at a 45-degree angle.

Load the baguettes into the oven and add steam by pouring water into the oven.

Do not open the oven for at least 5 minutes to maintain steam.

Check the baguettes after baking to ensure a good crust and internal temperature of about 90°C (194°F).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens