|Preparation||Resting||Cooking||Start to finish|
|41 min.||4 hours 5 min.||20 min.||5 hours 6 min.|
|1||In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
|2||Put in the mixer bowl 1 kg plain white flour (French Type 65) and 550 ml water.
Knead for 5 minutes at minimum speed, to well mix water and flour.
Note: For the best way to knead, see: A few tips for effective kneading at home.
|3||Cover with a plastic sheet and let stay for 1 hour.||1 hour|
|4||After this time, add 18 g salt, 250 g leaven and 7 g yeast.
Knead for about 10 minutes, ideally dough should be at the end of kneading at 73°F (23°C), or better try the window-pane test.
|5||Put the dough, roughly shape in ball, in a plastic container, covered with a plastic sheet, and let stay for 1h30.||1 hour 30 min.|
|6||After this time, pour the dough on your working surface...||3 min.|
|7||...and scale pieces of 300 grams.
Note: if you plan to make half-size baguettes, you should scale 150g pieces instead.
|8||Shape pieces of dough in balls, like in this short video on the right.||15 min.|
|9||Let stay dough lumps on your working surface for 15 minutes, covered with a plastic sheet.||15 min.|
|10||From lumps, shape baguettes as shown in this video.||15 min.|
|11||If you use baguettes moulds, put lumps directly in, cover with plastic sheets and let stay for 1 hour.|
|12||If you don't have moulds, put lumps on floured linen, then cover with plastic sheets and let stay for 1 hour.||1 hour|
|13||Preheat your oven at 460°F (240°C), slash top of lumps...||1 min.|
|14||...and put in the oven for about 20 minutes.
Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
|15||You will really appreciate the very light crumb and the crunch of the crust...|
|16||...of good French baguettes.|
For 6 baguettes : 1.95 €
Per baguettes : 0.33 €
|Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Ali Baba bread, Classic French white bread, Bacon rolls, Loaf for "les filles'", New leavened bread, ... All|
|Water: You can get more informations, or check-out other recipes which use it, for example: Couscous, Sorrel soup, Classic French white bread, Langoustine sabayon tart, Ciabatta, ... All|
|Leaven: You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Cretan Bread, Leavened bread, New leavened bread, Old style brioche, ... All|
|Salt: You can get more informations, or check-out other recipes which use it, for example: Salmon chard rolls, Boeuf (beef) bourguignon, Surprise eggs, Aperitif rolls, Cheese Soufflé, ... All|
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