1 Dough 3 Baguettes

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GOOD:

▪225g (1c) warm water (90F/32C)

▪8g (2t) instant yeast

▪9g (2t) salt

▪350g (2 1/2c) bread flour

INSTRUCTIONS:

1. Combine water, yeast, salt and flour. Stir to combine then switch to a soaking wet hand and squeeze to continue mixing until dough is no longer shaggy. Dust with flour and knead for 2 minutes to build strength. It’s ready when you can tug a piece of the dough without it ripping.

2. Cut into 2 equal pieces, flatten each into an oval then roll and shape and roll as shown @1:20. Place both shaped doughs onto the bottom of a parchment lined baking sheet, cover with a foil pan (approx 17”x12”x4” / 43cm x 32cm x10cm) and let rise at room temp for 40-60min.

3. Spray baguettes with water, cover with foil pan again and bake for 25 minutes in a preheated 465F/240C oven, removing the lid after 14min.
   

BETTER:

DOUGH

▪225g (1c) water (90F/32C)

▪350g (2 1/2c) bread flour

▪9g (2t) salt YEAST MIXTURE

▪30g (2T) water (90F/32C)

▪8g (2t) instant yeast

INSTRUCTIONS:

1. Combine 225g water & flour with a spoon then switch to a soaking wet hand to continue mixing until the dough is a solid clod. Sprinkle the salt on top of the dough while you mix your yeast. Cover & allow to sit at room temperature for 20 min.

2. Stir together yeast with 30g water. Allow to sit at room temperature for 20 minutes then add this yeast mixture to the salted dough & squeeze with a wet hand to combine. Cover with lid. Let sit for 30 mins.

3. Perform strength building fold as shown @5:40. Cover & ferment for 30 more mins. Perform a 2nd strength building fold. Cover once more & ferment at room temp for 1 hour.

4. Transfer to floured work surface. Flatten with your hands & cut into 2 even pieces. Preshape each piece as shown in video @6:39. Cover the shaped dough balls & rest at room temp for 15 mins.

5. Shape baguettes as shown @7:05.

6. Place both shaped doughs onto the bottom of a parchment lined baking sheet (or any flat surface), cover with a foil pan (approx 16”x12”x3” / 406mmx 318mm x 82mm) and let rise at room temp for 45-70min.

7. Transfer the baguettes (with parchment) onto a preheated pizza steel/stone. Spray with water, cover with the foil lid and bake for 25 minutes at 465F/240C, removing the lid halfway through.

BEST

POOLISH

▪150g (2/3c) room temperature water

▪Pinch of instant yeast

▪150g (1c) bread flour

INSTRUCTIONS:

1. Stir together water, yeast, & flour. Cover and ferment at room temperature for 12-24 hours

DOUGH

▪Ripe poolish (recipe above)

▪240g (1c) water (90F/32C)

▪3g (3/4t) instant yeast

▪400g (2 3/4c) bread flour

▪11g (2 1/4t) salt

10g (2.5t) diastatic malt powder

INSTRUCTIONS:

1. Add poolish, water, yeast, flour, salt, and malt powder to a stand mixer with a bread hook and mix on low for 3 minutes. Once the dough is combined, increase speed to high (speed 4 on my kitchenaid) and mix for another 6 minutes.

2. Transfer to a bowl, cover, and ferment at room temperature for 30 minutes. Perform a strength building fold. Cover, rest for 30 minutes. Do another strength building fold. Cover, rest for a final 60 minutes.

3. Transfer dough to a floured surface & divide into 4 equal pieces (about 230g each). Preshape each piece as shown @11:15. Cover with a towel & rest for 15 minutes.

4. Shape as shown @7:05 (process is the same as “better” baguette shaping).

5. Proof in a floured couche, cover, & proof shaped loaves for 45-60 minutes. Score with a bread lame and bake in a preheated, semolina dusted challenger bread pan. Bake 465F/240C covered for 12 mins. Remove lid & bake for 12-15 more mins until crusty & golden brown.