Directions: |
Directions:Mixing: Mix all ingredients until combined, do not knead, there should be no gluten development, and it will be almost more of a paste or batter than a dough.
Bulk Fermentation: 3 hours. During the first hour, fold the dough 3 times: at 20 minutes, at 40 minutes, and at the 1 hour mark. The folding should be relatively vigorous, and do not worry if you knock a little air out. After the third fold, the dough should be fairly strong and smooth, although it will not necessarily hold its shape too well. The dough will now ferment for another 2 hours untouched.
Divide and Shape: Divide into 12 or 14 ounce pieces, preshape into blunt cylinders and shape into baguettes. Be careful not to overtighten the baguettes and knock too much air out.
Final Fermentation: Allow the shaped baguettes to proof for 1 hour, I let them proof on the pan, but if you have baker’s linen, it might be better. (Ideal temp is 75 degrees F)
Bake: Bake at 460 F until done. The cook time will change depending on your shaping. Check early (after 10-12 minutes) and often and try to achieve a full golden or golden brown crust color. The baguettes will probably not need more than 25 minutes. |
Personal
Notes: |
Personal
Notes: A fellow Latin student and avid bread-baker shared this recipe with me, and it was SO good! I also like it doesn't require starter, only regular yeast. I love bread baking, because to me it represents making a space into a home, a place where you can eat and share things with friends and family, and work with your hands to make something with love. It's why I love kneading so much! It is calming and produces something VERY yummy :) I hope that you get to make some yummy bread in your new home and that it brings people together to live and laugh alongside you.
-Grace
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This recipe for Baguettes de Tradition is from