DAY ONE - PREPARATION MODE
In a stand mixer bowl fitted with a paddle attachment add flour, then water. Mix 30 seconds just to combine the ingredients. (You can also mix by hand use the dough hook to stir the flour and water together until all the flour is wet.) Cover and let rest for 30 minutes (autolysis). In these 30 minutes the flour will slowly absorb the water.
Using the dough hook start on medium speed and slowly add the yeast; then the salt. Keep mixing for about 5 minutes on medium low speed; let rest 10 minutes and then mix again on high for 5 minutes to develop the gluten. The dough is done when a small piece can be stretched so thin you can see your fingers through it. (This is called the windowpane test.) The dough should be very smooth and should not be any warmer than 27°C/80°F.
Let the dough rest, covered for about 1 hour at room temperature. Turn the dough over onto itself every 15 minutes during the hour that it rests. This technique will help develop fantastic air pockets in the dough. Slap the dough onto the table a few times then place in a large lightly greased with oil plastic container. Cover and place in the fridge for 14 to 16 hours.
DAY TWO - SHAPING & EXTENDING
Take the dough out of the fridge and divide into 3 even rectangular pieces. Keeping the sticky side facing up, gently roll it around making a log like shape. Cover with a plastic bag and let rest for 30 minutes.
After resting stage take dough and flip it upside down and degas the dough by pressing into a rectangle. Create tension by rolling the of dough 2 times creating a sausage like shape leaving a lip. Rotate the dough 180°. With your thumb in between the lip and sausage structure take the lip and place it on the top and seal by pressing seam with the heal of your hand creating tension; repeat.
EXTENDING
Using both hands roll from the center making sure dough doesn’t stick; do this a few times until desired length is achieved; close up ends by rolling to a point. Place in a floured couche seam side down. Cover and let rest until they are approximately 50% larger, approximately 30 minutes to an hour.
BAKING
Place a shallow pan in the bottom of the oven and preheat oven to 246°C/475°F.
Carefully transfer the baguette onto baking surface, seam side down.
Using a lame or razor sharp knife create 5 diagonal slits about 1/4” deep across the baguette.
Spray the baguette with water.
Place the baguettes in the oven. To create steam pour approximately 1/4 cup of water in the pan at the bottom of the oven.
Bake for approximately 20 minutes until brown. You can test with a digital thermometer. The bread should have an internal temperature of 93°C/200° F. When the bread is cooked is sounds hollow when you tap it.
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