Experiment #3 – Baguette

8:20 am – Separated tools and weighed ingredients.

8:30 am – Mixed 300 ml of lukewarm water with the yeast and let it rest for 5 minutes. While the yeast was activating, mixed the flour and salt and sifted them into a bowl. Created a well in the middle.

8:35 am – Poured the yeast mix into the well (and around it) and gave it a slow mix with some of the flour and let it sponge, resting for 20 minutes. While the sponge was resting, I washed used tools and oiled a glass bowl (left it in warm bath).

8:48 am – With a wooden spoon, continued mixing the flour with the yeast mix until formed a flaky dough. Turned the dough onto a slightly floured table and started kneading it. After 3 minutes kneading, added 1 tbsp of the remaining water into the dough and kneaded for another 7 minutes.

9:01 am – Put the dough into the oiled glass bowl, covered it with a floured tea towel and put it close to the heater, set to 25°C, for rising.

10:45 am – Punched the dough down, covered it again and let it rest for another 45 minutes.

11:30 am – Seemed like dough had doubled in size.  Punched the dough down, covered it again and let it rest for another 45 minutes.  Floured a baking tray.

12:15 pm – Didn’t really look like it doubled in size. Weighed the dough, 787.8 g. Divided into 2 x 374 g dough and shaped them into 30 cm baguettes. Covered it with floured tea towel and let it rest for another 50 minutes. When there was 20 prior to finishing the proofing, I preheated the oven to 240°C.

1:12 pm – Uncovered the raw baguettes, made a few diagonal slashes across it and put it in the oven to bake.

1:20 pm – Halfway through baking, I rotated the baking tray.

1:32 pm – Checked on the baguette and it needed another 5 minutes to brown further. 

1:35 pm – Removed from oven and let it rest on a wire rack to form the “internal crumb”.

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