BAGUETTE (1)
I like Baguette
because of its spongy interior
wrapped in its crackling crust
It is versatile
can be served in many ways
It is versatile
can be served in many ways
Just the basic bread ingredients
with
a lengthy preparation time
that
that
A) Pate Fermente
35g bread flour
35g bread flour
26g water
1/8 tsp yeast
scant pinch of salt
B) Poolish
35g bread flour
35g water
1/16 tsp yeast
C) Main Dough
135g bread flour
75g water
1/2 & 1/8 tsp salt
1/4 tsp yeast
Method:
1) mix the pate fermente (A) & poolish (B) in separate bowls,
cover & age in fridge up to 24 hours or 3 hours @ room temperature
cover & age in fridge up to 24 hours or 3 hours @ room temperature
2) when time is up, bring pate fermente & poolish to room temperature
3) at the same time, mix flour & water in main dough (C), cover &
allow to autolyse for 20-30min
allow to autolyse for 20-30min
4) put all 3 doughs into bread maker, add remaining salt & yeast
5) knead for 15min and let rise 1.5 hours
6) dust work surface with flour because the dough is quite wet.
Divide dough into 2 parts & shape by folding & rolling
Divide dough into 2 parts & shape by folding & rolling
7) cover & let proof until very puffy about 1-1.5 hours
8) score bread at 45' angle & 1/2 inch deep with a sharp blade
9) spritz bread heavily just before putting into preheated oven 220'C
10) bake for 25-30min until deep golden brown
11) switch off oven, open door 2" & leave baguette inside for 5min
4 comments:
Wowee. Baguettes ! Make a creamy soup n dip in ... yummy.
September 24 at 10:40am
Katie Foong: Yes, that's what I am going to do for tonight's dinner.
Wise men think alike. Haha!
September 24 at 10:42am
Wendy Lee: He he
September 24 at 6:40pm
Lurve ! ������ can't wait to try your method!
September 24 at 11:12am
Katie Foong ��
September 24 at 11:50am
Beautiful loaves dear . Thanks for sharing there recipe ��
September 24 at 2:03pm
Katie Foong: Thank you
September 25 at 11:01am
Khaw Felicia: Katie Foong ��❤️����
September 25 at 11:04a
Hi Katie, thanks for your recipe,
I tried this out today but it was very crusty and quite dark in colour at 200 degrees in fan forced oven.
The bubbles were large and variable size.
I'll post a photo but can't do it in this thread.
I would really appreciate any advice.
It was tasty, but I'm nowhere near your beautiful result.
I will have to practice more.
September 27 at 8:36pm
Katie Foong: Perhaps your oven is hot.
How about reduce the heat to 190 instead?
You can also tent your buns with aluminium foil when it is getting dark !
September 28 at 9:20am
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