Baguette
3 servings
20 minutes
The recipe is taken from the book "Encyclopedia of Bread. 80 Bread and Baking Recipes" by Eric Kaiser, published by Bombora.
1
Dough can be kneaded in two ways. Mixing with a mixer: pour flour into the mixer bowl and add water, mixing for 4 minutes on low speed. Let the dough rest in the mixer bowl for 1 hour covered with a damp towel. Then add starter, pressed yeast, and salt. Knead the dough for 4 minutes on low speed and then for another 7 minutes on high speed. Hand kneading: pour flour onto a work surface or into a large bowl and make a well in the center. Pour in 2/3 of the specified amount of water into this well and knead until the flour absorbs all the liquid. Let the resulting dough rest for 1 hour under a damp towel. Then add the remaining water, starter, crumble pressed yeast, and salt. Knead the dough until it becomes smooth and elastic.
- Wheat flour: 500 g
- Water: 325 ml
- Rye dry sourdough: 25 g
- Fresh yeast: 3 g
- Salt: 10 g
2
Shape the dough into a ball and cover it with a towel. Leave the dough to rise for 1 hour and 30 minutes; after this time, it should increase in volume.
3
Dust the work surface with flour. Divide the dough into three equal parts (each weighing about 300 grams). Roll each into a log, slightly stretching it in length, cover with a towel, and let rest for 30 minutes.
- Wheat flour: 500 g
4
Take one part of the dough and slightly flatten it with your palm. Place it in front of you lengthwise. Pull a third of the dough from one side of the flatbread, fold it over the main mass, and press with your fingertips. Flip the flatbread 180 degrees and fold the side part again, but now a bit more than one third. Then fold the preparation in half lengthwise and seal the edges tightly by pressing them together with the base of your palm. Roll the dough with your hands, spreading them apart until the baguette reaches 55 cm in length. Form the remaining parts of the dough in the same way.
5
Place the baguettes seam side down on a towel dusted with flour. Make small folds of the towel between the baguettes to separate them. Cover the dough pieces with a damp towel and let them rest for 1 hour and 40 minutes. After this time, the baguettes should have increased in volume.
- Wheat flour: 500 g
6
Preheat the oven to 230 degrees, placing an empty baking tray on the lower level.
7
On another baking tray lined with parchment paper, carefully place the dough pieces seam side down. Sprinkle them with flour and make 4 diagonal cuts on each at equal distances from each other. Before starting to bake, pour 50 ml of water into the preheated tray that is already in the oven on the lower level. Place the baguettes in the oven and bake for 20 minutes.
- Wheat flour: 500 g
- Water: 325 ml
8
Remove the baked bread from the oven and cool it on a rack.