* Exported from MasterCook *
Baguettes, Baguette Pan
Recipe By : King Arthur Flour Co.
Serving Size : 72 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Fatfree
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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Starter
1 1/2 cups All-Purpose Flour -- Unbleached (184g)
3/4 cup water -- cool, (approximately 60F) (170g)
1/8 tsp instant yeast
Dough
2 1/2 cups All-Purpose Flour -- Unbleached, (298g)
1 teaspoon instant yeast
2 teaspoons salt
all of the poolish
3/4 cup water -- cool, (approximately 60F), (170g)
The first goal of every budding artisan bread-baker is a crusty,
flavorful baguette. Let this recipe be the starting point on a
journey that may last for quite a long time - the "perfect" baguette
is a goal pursued by even experienced bakers. Just remember - the
pleasure is in the journey, not the destination! This recipe will
yield excellent flavor and texture every time you experiment.
BAKE: 18 to 24 mins
YIELD: 3 baguettes
SERVING SIZE: 1/8 baguette
SERVINGS PER BATCH: 24
To make the starter: Combine the flour, water, and yeast; mix until
well-blended. Let the poolish rise, covered, at cool room temperature
for 12 to 24 hours. It should dome slightly on top, and look aerated
and bubbly. Try to catch it before it starts to fall, as it will be
at its optimum flavor and vigor when it's at its highest point.
Mixer method: Place the flour, yeast and salt in the bowl of your
mixer. Pour some of the water around the edges of the starter in its
container to loosen it. Pour the starter and water onto the flour.
Using the flat beater paddle, mix the dough on low speed for 3
minutes, adding more flour or water if necessary to bring the dough
together. The dough should look a little sticky, but should clean the
sides of the bowl. Switch to the dough hook, knead for 4 minutes,
cleaning the dough from the hook at the 2-minute mark.
Bread machine method: Place the flour, yeast and salt in the bucket
of your bread machine. Pour some of the water around the edges of the
poolish in its container to loosen it. Pour the poolish and water
onto the flour. Program the machine for dough and press Start. Check
the dough after about 10 minutes of kneading; add more flour or water
if needed to create a sticky dough.
To mix by hand: In a large bowl, combine the dough ingredients with
the poolish. Stir until the dough begins to come together. Oil your
hands and use a dough scraper to knead the dough right in the bowl -
this will help knead the dough without adding too much flour.
Transfer the dough to a lightly oiled bowl (or oil your mixer bowl,
and leave it in there). Cover the bowl, and let the dough rise for 2
hours, folding it over after the first hour (or more frequently, if
the dough is very slack or wet; this folding helps strengthen the gluten).
Divide the dough into three pieces and gently pre-form it into rough
logs. Let it rest for 20 minutes, and then shape it into baguettes.
Proof the baguettes, covered, on your baguette pan until they're
puffy looking, 30 to 40 minutes.
Preheat your oven (and your baking stone, if you have one) to 450F.
Just before putting the loaves into the oven, slash the tops several
times. Hold your knife at a 45 angle to the dough's surface, and
slice quickly and decisively, about 1/2" deep. Spritz the loaves with
water and place them in the oven. For extra-crusty baguettes, see
"tips," below.
Bake the loaves for 20 to 25 minutes. Remove the loaves from the oven
when they're a deep, golden brown, and transfer them to a rack to cool.
Tips: For extra-crackly/crisp crust, add steam to your oven as
follows: While the oven is preheating, place an empty cast iron
frying pan on the oven rack below the stone. If possible, adjust
stone and pan so that the pan isn't directly under the stone, making
it easier for steam to reach the baking bread. Once you've placed the
bread in the oven, pour about 1 cup of boiling water into the cast
iron frying pan. Steam will billow from the pan upwards to envelop
the baking bread; be sure to wear good oven mitts to shield your
hands and arms. Quickly close the oven door to trap the steam.
Cal 70, Carb 15g, Sod 190 mg, Fiber 1g, Pro 3g
S(Internet address):
https://www.kingarthurflour.com/recipes/baguette-pan-baguettes-recipe
Yield:
"3 baguettes"
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Per Serving (excluding unknown items): 25 Calories; trace Fat (2.5%
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat.
NOTES : 2019 - 0828