Last modified on: October 24th 2017Keywords for this recipe:
|Preparation||Resting||Cooking||Start to finish|
|41 min.||4 hours 5 min.||20 min.||5 hours 6 min.|
|3,681 Kcal or 15,412 Kj||113 gr||845 gr||18 gr|
|184 %||43 %||80 %||3 %|
|Per 100 g|
|202 Kcal or 846 Kj||6 gr||46 gr||1 gr|
|10 %||2 %||4 %||<1 %|
|614 Kcal or 2,571 Kj||19 gr||141 gr||3 gr|
|31 %||7 %||13 %||<1 %|
|Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Hamburger buns, Pizza dough, Bacon rolls, Mustard baps, Ocean bread, ... All|
|Water: You can get more informations, or check-out other recipes which use it, for example: Classic French white bread, Confit of carrots with bacon, Puff or flaky pastry (pâte feuilletée), Hazelnut and orange cake, Eggs meurette, ... All|
|Leaven: You can get more informations, or check-out other recipes which use it, for example: Leavened bread, Bacon rolls, Ocean bread, Cretan Bread, Yeast-based flaky dough (for croissants), ... All|
|Salt: You can get more informations, or check-out other recipes which use it, for example: Avocado with gravlax, Filet mignon with asparagus, Cockles and cabbage with smoky cream sauce, Gratin du Nord, Spinach and cashew brik rolls, ... All|
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It was noisy indeed but so much fun, that's why I'd like to try making the baguette with this method :)
And thank you for the info about Respectus pannis! Very interesting. I understand that we could just leave the dough resting with very little kneading and it would turn out just fine but I'm surprised to read that this new movement really does rely on a very long resting time and a very little levain...
I just received Manitoba and T65 flours; might try both your baguette and bread with respectus pannis system this weekend. Merci bcp JH!
According to that, there is in the French bakery a new movement that is growing up, for a different way of making bread: less salt, less kneading, less yeast or leaven, but much more resting time at almost ambient temperature (16-18°C), it's called "Respectus pannis" if you want to check out.
I come with another question; instead of using a mixer/kitchen machine, can I use Bertinet's method (slap&fold) to knead the dough?
I understand that it will take longer than using a machine, but is it possible?
I will try your baguette recipe this weekend. Super excited!
It is, but please notice that's a different way that using leaven to make bread.
Keeping a part of your dough, in the fridge for one night, and using it in your daily dough (usually 10-20% of the weight of normal dough), is a way of making bread.
Using leaven in your dough (and in that case soured dough is useless) is another one, and different.
Using soured dough is easier, but less tasty than using leaven.
Have fun in bakery!
I also heard that you can keep a portion of your old dough as 'soured dough' and add it when you are making a new batch of baguette dough and this will enhance your dough.
Is that true?
If I'm using your recipe for 3 baguettes (500 gr) flour, how many soured dough should I keep/add from the previous batch?
Thank you again JH!
Yes, you can.
Can I still use it for the recipe without changing the weight measurement?
For this recipe you could start by a French one (50%), and see what you got?
Yes, you can add seeds (very good idea btw) , about 20% of the weight of flour. Check out this recipe for some advices: seeded loaf.
I would like to add some seeds, but how many grams and do I have to add more water?
The old one was coming from the web, and the new one from a great French baker who teach me.
Where the old one came from? Actually I saw a french baker in Youtube ising that method, playing the dough in a big plastic box. Is that method a traditional one?
Sorry, no, but this one is much better and give tastier baguettes.
I was using the old version, could youpls keep it for reference? thanks!
Here's a new version of the recipe, more simple and more efficient.