French Baguettes / Long Fermentation – Bruno Albouze

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour is often more affordable.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough starter adds depth of flavor, while instant yeast is convenient and cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is typically less expensive.

malt powder

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness and moisture, while brown sugar is a budget-friendly alternative.

Pour water into the mixer bowl.

Add flour, salt, and yeast to the bowl.

Mix on low speed for 15 minutes.

Transfer the dough into a greased plastic container and let it rise at room temperature for about 1 hour.

When the dough has doubled in volume, deflate it and round it into a smooth ball.

Place the dough back into the same bowl, cover, and refrigerate overnight.

After the resting time, take the cold fermented dough out and let it come back to temperature for about 1 hour.

Transfer the dough to a lightly floured surface without deflating it.

Divide the dough into three equal pieces, each weighing 7.5 ounces.

Flip each piece over skin side down, gently deflate, and fold each piece into a rectangle shape.

Cover the dough with a wet kitchen towel and let it rest for 45 minutes at room temperature.

After resting, shape each piece into a 16-inch length baguette.

To shape the baguette, gently fold and press with the heel of your hand, then elongate by rolling it back and forth on the work surface with both hands.

Place the shaped baguette seam side down, cover with a wet kitchen towel, and let it proof for about 1 hour or until it has almost doubled in size.

Slash the tops of the baguettes before baking.

Carefully slide the non-stick baking mat onto the hot baking tray or stone.

Throw a few ice cubes into the oven for steam and bake the bread for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens