Franco’s Baguette Recipe

 ( yield: 4 baguettes )

Ingredients: Pre-fermented starter ( poolish )

• 1 -1/2 cups  ( 7-oz ) – Bread flour

• 3/4 cup + 3 tablespoons ( 7.4 oz ) – Water

• 1 pinch  – Active dry yeast.

Method ( poolish )

poolish ( bread starter )

Mix all three ingredients into a loose slurry and then allow to sit, covered, on the counter overnight, to allow the flavors to develop. If you do this, be sure that the container is large enough to contain the expanded poolish.

If time is of the essence, you can age the poolish on the counter for 2 to 3 hours, then continue with the recipe. (The flavor will not be as intense.)

If leaving it on the counter overnight is not suitable for you, then try leaving it out for 1/2 hour, then place it in the refrigerator overnight.

Whatever method you use is perfectly fine.  Try all three and see which one serves your needs best!

 Final dough (machine method )

• 3 1/4 cups ( 14.4 oz ) – bread flour  ( can remove 2 tablespoons and replace with 2 of whole wheat )
• 3/4 cups ( 6.7 oz ) Water ( lukewarm )
• 1 teaspoon – Yeast
• 1 3/4 teaspoon  – salt
• Ascorbic Acid ( vitamin C ) – 1 knifepoint (optional)

Procedure

Proof the yeast: Heat the water to 98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius.

Then add the yeast, stir well, cover with a kitchen towel or plastic wrap and let proof in a draft-free, warm place in your kitchen.

Once the mixture begins to bubble and rise you can proceed.  The proofing process should take 15-20 minutes.

•  In the bowl of your stand mixer, combine all dry ingredients.
• Once the yeast has proofed, add it to the flour mixture.
• Add the poolish.  Using the paddle attachment, mix on first (low) speed for 2-3 minutes. Once the mixture is slightly combined, remove the paddle and let the dough rest in the bowl for 10 minutes.  You can add the ascorbic acid at this point if using.
• After the rest period, change to the dough hook on the machine and mix 3-4 minutes on first speed.
• Stop the mixer, scrape down the bowl.
• Continue to mix in second speed for 3-5 minutes more.
• The dough, at this point, should be elastic and smooth.
• Continue to mix for 30-40 second intervals on speed 3 until the dough is now very elastic.
• The internal temperature of the dough should be 78-79 degrees F. ( 25-26 C )

First Rise

baguette dough

Place the dough on a lightly flowered board or smooth surface. Knead, by hand, for 3-5 minutes.

Form the dough into a tight ball.  Then, lightly oil a bowl large enough to accommodate the dough and allow it to double in size.

With your hands, lightly coat the ball of dough with oil, as well, and place it in the bowl.  Cover with a kitchen towel and allow to rise in a warm, draft-free place for one hour.

 Second Rise

• After one hour, remove the ball of dough from the bowl.
• Punch down the dough and shape it into a ball again.
• Place back in the bowl
• Cover, and let rise again for one more hour.

Dividing and Bench resting

shaping/bench resting

Flour your work surface and divide the dough in half.  Then divide each half in half again.

Pre-shape the dough into rough logs or balls.

Bench rest the dough for 20-30 minutes covered with a damp cloth.

 Final Shaping

baguette shaping

For the baguette shapes, flatten the bench-rested dough into a rough square.

Fold the bottom half of the dough to the center and press the seam to seal well with your thumb.

Next, fold over the top half to the bottom half and seal well, again, using thumb and fingers to close tightly.

With the palms of your hands, roll the dough into a 13-14 inch baguette shape.

Do this by placing your hands side-by-side in the center of the dough, and as you roll the dough back and forth, gently move your palms to the ends of the dough. This might take some practice, but eventually, you will master this.  Just try your best and don’t get too stuck on this step – just have FUN!

bakers couche

Once rolled out, place on a baker’s couche ( a canvas cloth used to create fabulous, crusty baguettes) or a clean kitchen towel. Let the baguettes rest on the couche for one hour covered with a damp cloth.

To Bake

Set oven to 445-450 F. 1/2 an hour before baking. Place a steam pan in the bottom portion of your oven. Then, set an oven rack in the center portion of the oven to bake the baguettes on.

If using a baking stone, set it in the oven on the middle rack at this time.  If using a baking tray, set it in the oven at this time, as well.

Roll the baguettes off the couche and onto a floured pizza peel or cutting board.  Adjust the baguettes at this stage to ensure that the seam side is down. Score the tops with a knife on a 45-degree angle in 5 areas approximately 2 inches apart. Open the slits with your hand if necessary.

Place the scored loaves on the baking stone or tray.  Quickly add one cup of water to your steaming tray below the bread and close the oven door quickly.

Steaming process

•  After a minute has passed open the oven door and spray the walls with water using a spray bottle. (Being careful as to not spray the oven light! )
• Continue to spray the walls 30-40 seconds apart, two more times.

Final

After the steaming process, let bake for 20 -25 minutes without opening the door.

The baguettes should be a beautiful, golden brown all around and sound hollow when tapped with your finger.

If not, continue to cook in 5-minute intervals longer until the correct doneness is achieved.

 By now your home will be filled with a heart-warming aroma of freshly baked bread.  Feel good! It’s time to eat, enjoy and share the fruits of your labor.