* Exported from MasterCook *
Four-Hour Baguette
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups tap water -- (12 oz.) heated to 115F
1 tsp. active dry yeast -- ( 1/8 oz.)
3 1/4 cups all-purpose flour -- (14 2/3 oz.)
1 1/2 tsp. kosher salt -- ( 3/8 oz.)
Canola oil -- for greasing bowl
1/2 cup ice cubes
Traditional baguettes are 24 to 30" long and are baked in ovens that
produce steam, which delays crust formation so the loaves can fully
rise. This recipe reduces the length to fit in home ovens and calls
for adding ice cubes to a hot cast-iron skillet to create steam.
Whisk together water and yeast in a large bowl; let sit until yeast
is foamy, about 10 minutes. Add flour, and stir with a fork until
dough forms and all flour is absorbed; let dough sit to allow flour
to hydrate, about 20 minutes. Add salt; transfer dough to a lightly
floured work surface, and knead until smooth and elastic, about 10
minutes. Transfer dough ball to a lightly greased bowl; cover bowl
with plastic wrap, and place bowl in a cold oven. Let dough rest
until doubled in size, about 45 minutes.
Transfer dough to a lightly floured work surface, and shape into an
8" x 6" rectangle. Fold the 8? sides toward the middle, then fold the
shorter sides toward the center. Return dough, seam side down, to
bowl. Cover with plastic again, and return to oven; let sit until
doubled in size, about 1 hour.
Remove bowl with dough from oven, and place a cast-iron skillet on
the bottom rack of oven; position another rack above skillet, and
place a baking stone on it.
Heat oven to 475F. Transfer dough to a lightly floured work surface,
and cut into three equal pieces; shape each piece into a 14" rope.
Flour a sheet of parchment paper on a rimless baking sheet; place
ropes, evenly spaced, on paper. Lift paper between ropes to form
pleats; place two tightly rolled kitchen towels under long edges of
paper, creating supports for the loaves. Cover loosely with plastic
wrap; let sit until it doubles in size, about 50 minutes.
Uncover; remove towels, and flatten paper to space out loaves. Using
a sharp razor or paring knife, slash the top of each baguette at a
30-degree angle in four spots; each slash should be about 4" long.
Using the corner of the parchment paper as a guide, slide the loaves,
still on the parchment paper, onto the baking stone. Place ice cubes
in skillet (this produces steam that lets the loaves rise fully
before a crust forms). Bake the baguettes until darkly browned and
crisp, about 30 minutes; cool before serving.
SUGGESTIONS from a reviewer:
Keep in mind the following you will end up with a better bread:
1. Use flour with at least 14% of protein ( 14 grs. per each kg.).
2. Use a preferment like polish
(http://en.wikipedia.org/wiki/Poolish) or better levain.
3. There is no real difference with what kind of water you use, but
if your water contains too much clorine it will kill the yeasts
(living organisms) and the fermentation will be two slow.
4. Don´t use sugar because the bread will no longer be called
baguette, instead use malt syrup. This is the best food for the yeast
and will help you to obtain a golden crust (mallard reaction).
5. Mix well until your really develop the gluten network but don´t over mix.
6. When you form the pieces, tight very well the dough so the
baguette will have a good structure to make a vertical rise.
7. When cutting on top, do it parallel to the loaf and be sure that
the cut is horizontal to the base of the dough.
8. In you use a home oven be sure to really preheat as much as you
can and use a baking stone.
9. Use the ice cubes and spray water, the first 10 minutes of baking
are essential to achive the oven spring.
Source:
"Saveur in Issue #147"
S(Internet Address):
"http://www.saveur.com/article/Recipes/Four-Hour-Baguette";
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Per Serving (excluding unknown items): 75 Calories; trace Fat (2.6%
calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat.