For weeks I couldn’t get my baguettes just the way I wanted. This method works perfectly and has become my baguette hack.
- 150 g (Fed, Active) Starter
- 725 g (Well, Spring) Room Temperature Water
- 1000 g Organic White Bread Flour
- 25 g Sea Salt
- Ready Starter - Feed starter the night before the bake. 12 hours later feed it again. Once the starter doubles within 3 hours or triples in 4 it is ready
- Mix Dough/Let Rest - Combine starter and water. Mix well Add flour and salt. Mix only until rough. Let rest 30 -60 minutes
- Stretch and Folds - 2 – 3 hours. 78 to 82 degrees. Stretch and fold every 30 min 4 times.
- Bulk Fermentation - 3-6 hours. 78-82 degrees. The dough should at least double in size
- Shape Loaf - Loaves should be shaped twice for the best-looking results. Rest in between 15-30 min
- Final Proof/ Cold Retard - Prepare banneton with gluten-free flour. Put loaves in a proofing bowl/banneton. Refrigerate. Cold proof 24 - 48 hours
- Baking Your Baguettes - Move the racks in your oven to allow for a pan on bottom rack and loaves on upper rack. Preheat oven to 450 degrees with empty pan on lower rack. To prepare loaves remove one banneton from the refrigerator and turn out the dough onto your counter. With a long knife, cut loaf in half lengthwise. Working with one half, stretch to desired length and then fold over to tuck the sticky dough inside. Put a small amount of olive oil in your hand and lightly coat the top of the baguette. Place this loaf on bread pan and then score with four long, downward cuts. Repeat with second half. Place pan with dough on top rack. Dump tray of ice cubes into hot pan on lower rack. Bake for 24 minutes. Repeat this entire last step for the second banneton of dough in your refrigerator.
When it comes to bread you’ll need to practice, adjust, and practice again. Below, you’ll find the form I use to keep track of my bakes and perfect my loaves. It really helps. You’re welcome!!