Baking Bread at Home
Servings
3 baguettes
Ready In:
1 hour active time
Calories:
160
Good For:
Anytime
Inroduction
About this Recipe
By: Richard Gandon
Is there anything better than the aroma of fresh baked bread baking in your oven? Baguette takes this to the next level with a crispy crust and an open crumb slathered in butter that melts into the large holes of a warm loaf. The French have mastered this wonderful bread however, perfection eludes many home bakers; up until now that is. There are a few items that I highly recommend including a digital food scale, a KitchenAid stand mixer and a Baguette baker although you can still get a quality result without these items.
Poolish Ingredients
- 1 pinch instant yeast
- 3/4 cup cold water (176-177 grams)
- 1 2/3 cups all-purpose flour (176-177 grams)
Here’s where the digital food scale comes into play. When it comes to baking, precision is far more important than it is when cooking. Place a container on your digital scale, make sure the unit is set to grams and press the “Tare” button until the scale zeros out. Measure 3/4 of a cup of cold water into a measuring cup and then pour it into the container. Note the number of grams and remove the water filled container from the scale. Place a second container on the scale, hit the “Tare” button until it zeros out and then add the same number of grams of all purpose flour–it may be a little more or less than 1 2/3 cups however we want equal parts of water and flour by WEIGHT, not by volume.
Dough Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 2 teaspoons Kosher salt
- 3/4 cup cold water
- Poolish made previously
You don’t need to be as precise with your measurements when making the dough, however, don’t pack the flour down into the measuring cup. I use the scoop and sweep method with a knife to level off the flour. A stand mixer really helps as does time to allow the poolish (pool-eesh) to ferment.
Nutrition
Half of a loaf contains approximately 160 calories, 33g of carbs, 5g of protein and about .5g of fat.
- Protein (g)
- Carbs (g)
- Fat (g)
Step by Step Instructions
Step 1
Weigh the water and the flour. 3/4 of a cup of water weighs approximately 177 grams. 1 2/3-1 3/4 cups of flour weighs approximately 177 grams. You want a 1:1 ratio of flour to water by WEIGHT. Add these ingedients into a mixing bowl Add a pinch of yeast-no more than 1/4 teaspoon is needed.
Step 2
Using a rubber spatula, mix the ingredients until combined. The poolish will be wet and shaggy looking. Cover with plastic wrap and set aside on the counter. You will want to allow the poolish to ferment for at least 12 hours, I typically allow 24 hours for fermentation before I make the dough. This allows time for the flavors to develop
Step 3
After the poolish has fermented for at least 12 hours, add the flour, instant yeast and salt to the bowl of your stand mixer. Add all of the poolish and the 3/4 cup of water to your stand mixer fitted with the dough hook. Turn the stand mixer on low speed–with a KitchenAid, about setting 2 or 3 and mix for three minutes. At the three minute mark, check to see if all of the ingredients have been combined–you should have one piece of dough. If necessary, stop the mixer and using the rubber spatula, scrape down the sides. Mix for another four minutes on low speed.
Step 4
Cover the dough with plastic wrap and set aside to rise for two hours. (I usually put the dough in a Breville smart oven on the Proof setting for two hours however this is not necessary) After an hour, stretch the dough 4 or 5 times (see the video) cover and allow to rise for another hour.
Step 5
Using the digital food scale, weigh the dough and then divide it into three pieces of approximately the same weight. Knead and fold the dough as shown in the video and then allow it to rest for 20-30 minutes. Roll each piece of dough so that it’s slightly longer than the baking vessel and tapered on the ends. (I use the Emile Henry Baguette baker) Generously flour each well of the Baguette baker Place to prevent sticking and then place each baguette in the baker, cover and allow it to rest for about 30 minutes
Step 6
Preheat your oven to 475° and using a lame or a sharp knife, score each loaf 3 -4 times diagonally. Just before putting the baguette baker into the over, spray the entire length of each baguette with water and replace the cover.
Step 7
Bake the baguettes, covered for about 25 minutes. Remove the cover and continue baking for another 10-15 minutes until the baguette is nicely browned and the crust is crispy and rustic looking.
Step 8
Remove the baker from the oven and allow the baguettes to cool for five minutes before transferring them to a cooling rack. Enjoy!
Baker’s Notes
If you don’t have a baguette baker, place a pan of water on the bottom rack of your oven when you preheat the oven. Toss in a few ice cubes as well if you wish. This creates the steam required to create a nice rustic crust. If you don’t have a stand mixer, combine the ingredients as outlined in step 3 above with a rubber spatula and then knead the dough by hand for 4-5 minutes.
People Who’ve Made This
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