Baguette II

A couple of people have requested the recipe we used at the Baking with Local Flour workshop we did a few weeks ago. Here it is! This baguette recipe is by far my favourite though it takes a lot more time than the other one we have on the website. We used ours today to make BLTs. Thanks Sandy Acres Farm for the bacon!!

It was far too nice out today to have lunch inside.

Levi always deconstructs his sandwiches.

1. Combine the starter (poolish) and allow to sit at room temperature overnight
- PS Flour -  100g
- Water - 100g
- Yeast - 0.5g

2. Mix your dough, knead for 1-2 minutes and allow to rise for 12-24 hours in a coolish place.
- Starter
- PS Flour - 375g
- Water - 225g
- Yeast - 1g
- Salt - 10g

3. Split the dough into 3 equal parts. Form each part into a square, fold it over into thirds like an envelope sealing the edges in. Fold the dough again. Roll it out into the desired length and allow to rise for
1-2 hours seam side down.

4. Preheat oven to 425F. Using a very sharp knife, score 3 diagonal lines into each loaf and bake for 25 minutes.

5. Baguettes only stay fresh for about a day. Freeze , gift or gorge on the extras. You can also use stale baguettes for croutons, French toast, bread crumbs or even slice it very thinly and toast for baguette chips.

Adapted from “Deconstructing the Baguette”
http://www.sallybernstein.com/food/single-articles/baguette.htm

Baguette

I’m in love with these baguettes! So infatuated that I’m actually going to buy the special baguette pans. These baguettes are crusty on the outside but so fluffy and moist inside. We ate an entire loaf at lunch smeared with garden fresh chives and butter. 

4 cups Partially Sifted Flour (you could also play with Whole Wheat)
½ tbsp. salt
1 tbsp yeast
1 ½ cups warm water
extra flour for dusting
That’s it!

Dissolve the yeast into the warm water and let it begin to bubble. Mix the flour and salt together. Add in the yeasty water and knead for about 10 minutes. You will be able to feel the dough become elasticy. Let it rise for an hour or two.

Next, punch down the dough (my favourite part) and split it in half. Flatten each ball into an oval and fold the dough into thirds like a letter sealing in the edges each time. Roll out the dough to the desired length and lightly flour. Let the baguettes rise a second time for about an hour.

Once risen, add a few shallow diagonal slices to the top of the loaves. Brush them with water and bake at 425°F for 25 minutes. I just baked them on a parchment lined cookie sheet but I now want to try actual baguette pans. Do let it cool enough so you don’t burn your fingers before eating!

If you would like more details and photos on the process follow this link: http://wholewheatsweets.com/recipe/bread/whole_wheat_baguette