* Exported from MasterCook *
Bread, Platinum Instant Sourdough Baguettes
Recipe By : Red Star Yeast
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups warm water -- divided (300 g) (110F/43C to 115F/46C)
18 grams Platinum Instant Sourdough Yeast -- (0.63-oz)
4 cups bread flour -- divided, (508 g)
2 1/2 teaspoons kosher salt -- (7.5 g)
2 ice cubes
Classic French baguettes made with Platinum Instant Sourdough Yeast
offer the familiar crust and soft interior of traditional baguettes
but yield a more intense flavor profile. For a truly French
experience, slice the bread in half lengthwise and create a jambon
fromage (ham and cheese) sandwich.
In the bowl of a stand mixer fitted with the paddle attachment, whisk
together 3/4 cup (180 grams) warm water and instant sourdough by hand
until dissolved. Add 1 1/3 cups (169 grams) flour, and beat at low
speed until combined, about 30 seconds. Cover and let rise in a warm,
draft-free place (75F/24C) until doubled in size, 30 to 45 minutes.
Add salt, remaining 2 2/3 cups (339 grams) flour, and remaining 1/2
cup (120 grams) warm water, and beat at low speed until dough comes
together, about 30 seconds. Switch to the dough hook attachment. Beat
at low speed for 2 minutes.
Lightly oil a large bowl. Place dough in bowl, turning to grease top.
Cover and let stand in a warm, draft-free place (75F/24C) until dough
is smooth and elastic, about 1 1/2 hours, folding every 30 minutes.
Turn out dough onto a lightly floured surface, and divide in half
(about 296 grams each). Shape each half into a blunt log by gently
flattening dough into a rectangle. Take one edge of short side of
dough, and tuck over center third, pinching to seal. Fold remaining
third over center, pinching to seal. Roll dough until seam side down.
Cover and let rest for 15 minutes.
Place a baguette pan on a rimmed baking sheet. Line each well of
baguette pan with thin strips of parchment paper. Dust with bread flour.
Shape baguettes by gently flattening each into an 8x6" rectangle so
one long side is nearest you. Starting with top edge, fold top third
of dough to center, pressing to seal. Fold bottom third over folded
portion, pressing to seal. Fold dough in half lengthwise so long
edges meet. Using the heel of your hand, firmly press edges to seal.
Roll into a 16" log, tapering ends slightly. Place logs, seam side
down, on prepared pan. Dust with bread flour. Cover and refrigerate 8
hours or overnight.
Remove dough logs from refrigerator, and let rise in a warm,
draft-free place (75F/24C) until slightly puffed, about 45 minutes.
Preheat oven to 475F (250C).
Using a lame or razor blade, score baguettes with long diagonal cuts.
Place ice cubes on rimmed backing sheet. Using a large sheet of
heavy-duty foil, loosely cover loaves (do not allow foil to touch
loaves), sealing edges tightly around rim of baking sheet.
Bake for 15 minutes. Remove foil and bake until golden brown and an
instant-read thermometer inserted in center registers 205F (96C), 5
to 10 minutes more. Let cool on a wire rack.
S(Internet address):
https://redstaryeast.com/recipes/platinum-instant-sourdough-baguettes
Yield:
"2 loaves"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 127 Calories; 1g Fat (4.5%
calories from fat); 5g Protein; 25g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat.
NOTES : 2019 - 0922