Slices of buttered baguettes, sprinkled with grated garlic and grilled to perfection is an awesome snack anytime of the day. Where I am staying, fresh baguettes are rarely sold in the market. A 40-minute drive to the nearest hypermarket is my only hope to get some (frozen ones though...and unlucky sometimes). So I would normally make some myself, and freeze them well for that baguette-craving moment. And today I decided to follow Gisslen's recipe.
The result: A crusty baguette with many irregular holes seen through each slice cut, close to the store-bought ones. And we had beautiful grilled golden garlic-butter slices for tea. Awesome!
Bread flour 1000g
Salt 20g
Yeast, fresh 25g
Water 6000g
Method:
1. Mixing
Straight dough method - Mix yeast with 50g of water (38C). Put into mixing bowl. Add flour and mix. Then add other ingredients to it and mix to a smooth developed dough (12 minutes 1st speed - I used speed 3 using my kitchen aid mixer).
2. Fermentation
60 minutes at 27C
3. Makeup
Scale dough at 320g (I divided into 5 equal weights). Round each into a ball. Flatten the relaxed dough into an oval shape with a rolling pin. Stretch the oval with the hands to lengthen it. Roll up tightly and seal the seam well. Roll the loaf on the bench under the palms of the hands to even out the shape. This will produce an elongated, oval-shaped loaf. The ends should be tapered and rounded, not pointed.
If a longer, thinner loaf is desired, relax these units again for a few minutes. Flatten them with the palms of the hands and stretch the dough lightly to increase its length.Once again, roll up tightly and seal the seam well. Roll on the bench under the palms of the hands to even it out and to stretch it to the desired shape and length.
Place seam-side down on pans dusted with cornmeal (I used plain flour). Proof. Wash with water. Slash with diagonal cuts or one lengthwise cut; this can be done before or after proofing.
4. Baking
475F/250C for 20 minutes with steam.
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