Baguette À La Parisienne
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 12 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 335 g flour (wheat flour type 405)
- 335 g flour (wheat flour type 550)
- 13 g salt
- 14 g yeast, fresh
- 450 ml water
- 0.5 teaspoon ½ malt (diameterstatic baking malt)
- oil
Print Recipe
Pin Recipe Instructions
- For the pre-dough, dissolve 7 g yeast in 150 ml water, mix 110 g flour type 405 and 110 g flour type 550 with 4 g salt in a mixing bowl, add the dissolved yeast with the water and knead the ingredients with the hand mixer until until a ball is formed that detaches from the edge of the bowl. Then knead the dough well by hand on a floured surface for 10 minutes. Shape into a ball, spray with a little oil and let rise for 90 minutes. Then briefly knead the dough to degas it. Cover and leave to rest in the refrigerator overnight.
- For the main dough, take the pre-dough out of the refrigerator and let it adjust to room temperature.
- Dissolve the remaining yeast (9 g) in the remaining water (300 ml), knead a dough with the remaining flour, 225 g flour type 405 and 225 g flour type 550, and the baking malt with the hand mixer as with the pre-dough, until it detaches from the bowl, then knead by hand for 10 minutes, then let rest for 20 minutes. Now knead the starter dough and the remaining salt (9 g) with the main dough, spray with oil and let rest for 30 minutes, then knead again briefly to degas the dough.
- Let the dough rest for 90 minutes. Shape 3 baguettes (you can find out how to shape baguettes in the Bread & Bread Forum), place on a baking sheet with baking foil or on a perforated sheet for baguettes and let stand for 15 minutes. Then put them in large plastic bags (garbage bags are best suited for this) and put them in the refrigerator overnight.
- Take the baguettes out of the refrigerator, remove the plastic bags and let stand at room temperature for at least 30 minutes before baking. Heat the oven with a baking stone to 250 °. Cut the baguettes diagonally just before shooting in. Swath well immediately after shooting in (spray water on the oven floor and walls with a flower sprayer), swath again after 2 minutes. Then reduce the temperature to 230 °, bake for 25-30 minutes, switch off the oven and leave the bread in it for another 5 minutes. The duration can vary depending on the stove.
- The crust is wonderfully crispy and the crumb is large-pored and fluffy.
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