Baking Baguettes You Can Brag About

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.

Prepare a pre-ferment by mixing equal parts flour and water with a small quantity of yeast, cover, and let rise overnight.

On day two, check the pre-ferment; it should have a pancake batter consistency.

In a large bowl, combine the pre-ferment with water, salt, yeast, and all-purpose flour.

Check the dough consistency; if it's too firm, add water a tablespoon at a time until it feels supple and sticky.

Fold the dough in the bowl a couple of times to incorporate air and develop texture.

Flour the top of the dough and release it from the bowl using a flexible scraper.

Divide the dough into three equal pieces for pre-shaping.

For pre-shaping, bring the sides of each piece into the center and roll it down to seal, then let rest for 15 minutes.

Prepare a Baker's Koosh with flour to prevent sticking for the final shape.

Gently pat the dough to remove large bubbles and perform a letter fold, sealing the edges.

Roll the dough back and forth gently to achieve the desired diameter for the final shape.

Place the shaped baguettes seam side up on the Koosh and cover them to proof for 45 to 60 minutes.

Perform a finger test to check if the dough is ready; it should slowly refill the space when pressed.

Use a transfer peel to place the baguettes in the oven, ensuring they are straight and pointy.

Score the baguettes on the opposite side of the seam to allow for expansion during baking.

Add steam to the oven to help with crust development and proper expansion.

Bake the baguettes until they have a thin, crispy crust.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens