Baguette & Bâtard

By polloazul

Based on Anis Bouabsa’s baguette
Submitting this post to YeastSpotting.

Makes 1 Baguette and 2 Bâtards

Ingredients

• 287.8 g All-purpose Flour (100%)
• 0.518 g Active Dry Yeast (0.18%)
• 215.8 g Water (75%)
• 5.18 g Salt (1.8% )

Details

Adapted from akitchenblog.wordpress.com

Preparation

Step 1

In a small bowl, weigh out Active dry Yeast. Add 7 g Water (warm) out of 215.8g and stir until the yeast has dissolved. Set aside.
In another bowl, mix flour and rest of water roughly, cover it with plastic and Autolyse for 30 minutes.
Add yeast mixture and mix by folding dough in the bowl.
Slap & Fold for 3 - 4 minutes.
Add salt and Slap & Fold for 2 minutes or until the dough becomes a ball.
Let it rest for 20 minutes.
1 set Stretch & Fold (1 set = right over left, left over right, bottom over top, top over bottom)
Let it rest for 20 minutes.
1 set Stretch & Fold
Let it rest for 20 minutes.
1 set Stretch & Fold
At a cooler place, let it rise until the dough just starts showing the yeast activity. It took 7 hours this time. (The original recipe says you can put the dough in the fridge at this stage.)
Put it in the fridge overnight. In this case, 12 hours.
Pull it out of the fridge and leave it out for 1 hour.
Divide into 2 equal parts and preshape the dough.
Let it rest for 15 minutes.
Shape into baguettes
Preheat the oven to 500°F
Final fermentation 1 hour 35°C / 95°F
Score the top of the baguettes using a lame or a sharp, serrated knife.
Place the bread in the preheated oven, pour the water onto the brick blocks and shut the oven door immediately. Turn down the oven to 480°F, bake the bread around 20 minutes.
Let them cool onto a rack.
Ready to eat!