How to make homemade baguette bread
The fermentation process is key to making good bread. Today we're sharing a baguette recipe for you to try in your workshop. Keep in mind that the dough should be elastic and strong, and it's very important to respect the resting times.
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Bread has become a global staple due to its ease of preparation and the low cost of its ingredients. In every corner of the world, there are various ways to make it. Among the most well-known and widely consumed types of bread worldwide is the baguette.
With simple ingredients like flour, salt, water, and yeast, we can create one of the best white breads. This type of bread stands out for its excellent crust and crumb, as well as its neutral flavor, ideal for enhancing other flavors.
Prepare your own baguette in just a few steps and you won't have to buy one. Below, we'll provide you with detailed instructions so you can make your own baguette.
INSTRUCTIONS
- Place the dry ingredients in the mixer and mix at speed 1 for one minute or less.
- Add the ice water and start kneading at speed 1 for three minutes, then at speed 2 for two minutes.
- Check the hydration of the dough and add more water if necessary.
- Continue kneading at speed 1 for two minutes and check the elasticity.
- Remove the dough from the mixer, fold it and let it rest for 90 minutes.
- Portion the dough into 280-gram pieces, degas and form into buns.
- Place the buns on floured trays and let them rest for 40 minutes.
- Form bars of about 50 cm with each roll, place them in baguette pans and let them rest for three hours.
- Stretch the bars until they reach about 60 cm and, with the help of a razor blade, make scraggles on each one.
- Bake in a rotary oven (215-220 °C) or a deck oven (250 °C) for 16 to 18 minutes. For both ovens: 9 to 10 seconds of steam.
TIPS
- In this recipe we used a 65 x 45 cm baguette pan.
- Resting should be done at a temperature of 26 °C.
- You can use polyfat to cover the resting doughs.
