French Baguette
Overview
This baguette is a combination of masters. I mixed and matched the making methods of Chef John, Julia Child and Stephanie to make this baguette. ChefJohn's ingredients, methods, and fermentation process are very suitable for a lazy person like me, because there is no need for kneading, but a lot of waiting time. I have time and patience, so I cut off the first half of ChefJohn's recipe. Stephanie's technique for making baguettes is probably borrowed from Julia Child, because they have the same approach and the same goal. I never knew that the making technique of a simple baguette is so complicated and exquisite. The master's techniques and skills are all great, but due to the limitations of the oven at home, they are still not as good as one-tenth of the master's skills... So, I want to make money! I want a big oven! I want a big kitchen! I'm so greedy...
Tags
Ingredients
Steps
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Weigh all ingredients.
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Mix yeast and warm water; add salt and mix well.
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Add all the flour and stir to form a dough.
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It will form a very sticky dough as shown in the picture, cover with plastic wrap and ferment for 12-14 hours.
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After fermentation is completed, pour it onto the dough board and divide it evenly into 3 parts.
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Roll each portion into a roll and rest the dough for 30 minutes.
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Take a portion of the dough, pat it gently to remove any big bubbles, roll it from one third of the way from the outside to the inside, and seal it with the palm of your hand.
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Do the same with the other side of the dough, roll it up, seal it, and pat it lightly.
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This time, roll it directly from the halfway point to the bottom edge, compact it, seal it, and then roll it back and forth until the traces of the seal disappear.
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Do the same for all three doughs, place them on a floured baking sheet, and let them ferment for 30 minutes.
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Score the bread 3 times with a sharp knife and spray with water to keep it moist.
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Put it in the oven and bake it at a preheated temperature of 245 degrees for about 25 minutes. At the 3rd minute, 6th minute, and 22nd minute, use a spray bottle to spray water on the bread to keep the bread moist.
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The baked baguette must be eaten cold at room temperature. The taste is best at that time.
