When chilly climate begins to settle in and sizzling soup returns to the menu baguettes are made to serve with it. I landed on TFL years in the past trying to find assist with making  baguettes. This was across the time Jane Dough and David Snyder had been creating the recipe from Bouabsa’s baguettes which had been the present prize winner in Paris. This easy recipe has caught with me ever since. The unique recipe I nonetheless use is unchanged and way more dependable than some other methodology I attempted beforehand. I noticed the latest posts about baguettes 🥖 so I’m throwing my sticks on the pile. 

I used King Arthur AP natural flour that was previous the expiration date and Pink Star ADY with bottled spring water and Baleine sea salt. I additionally added a dollop of sourdough starter for taste. 
Mix the flour and the 1/4 tsp of dry yeast with the water holding again 10 ml of water so as to add with the ocean salt after 20 minutes. The specified dough temp is 74F. These are hand blended with minimal kneading or gluten improvement aside from one spherical of bowl folds adopted by two or three coil folds twenty minutes aside after which into the fridge for roughly 21 hours. They need to solely present slight progress or the looks of some bubbles earlier than they’re retarded. The following day begin preheating the oven to 475F and take the dough out of the fridge and divide into three items and pre form into letter folds and relaxation seam up. Wait till they begin to get up and present some life earlier than shaping. It’s higher to bake them barely underproofed for optimum growth on the baking stone. My convection oven works okay for the brief time that steam is required nevertheless it lacks the radiant warmth that my older oven had so I don’t get the colours on the crust that I used to get. I do know it’s much less messy or safer however the older model ovens with the heating components above the ground somewhat than beneath it had been higher for bread baking. They bake for 27 minutes as a result of the oven door is opened a number of instances to rearrange them for  extra even baking.   
 

It’s been many months since I final made baguettes and whereas they’re by no means good I used to be fairly proud of how they got here out. They had been pretty elastic from ready too lengthy earlier than placing the dough within the fridge they usually shrunk from their meant size. The crust was skinny and crispy and the crumb was first rate however not dangerous for being off form. 
Blissful baking Don