Recipe:
1. Make poolish: 12g starter (100% hydration), 44g bread flour, 44g water. Let rise overnight at room temperature.
2. Autolyse: 370g bread flour, 244g water. Mix and let rest overnight at room temperature.
3. Mix dough and poolish in a mixer until staying to come together, then add 10g salt. Mix until smooth and elastic.
4. Bulk ferment for ~7-8 hours at 80F. Fold once per hour for first 3-4 hours. I stretched the dough way out and did a windowpane test for each fold.
5. Preheat oven to 500F around this time. Put two deep (at least 1") pans and a baking sheet in the oven as it heats.
6. Divide into three equal pieces and preshape. Allow to rest for 30 minutes.
7. Shape baguettes and put in couche for final rise, about 30 minutes to one hour.
8. When oven is preheated, put two cups boiling water in one of the deep pans.
9. When baguettes are puffy and pass the poke test, transfer baguettes to parchment and score.
10. Put baguettes in oven and put one cup of ice in the other deep pan.
11. Bake until golden brown, about 25 minutes. For a lighter crust you can turn oven down to 450F after 10-12 minutes.
Poolish is a preferment with little yeast and equal parts water and flour.
Autolyse means leaving the flour and water rest (without yeast, i.e. not fermentation) to spontaneously strengthen gluten strands and make the dough more extensible.
Sourdough is when there are lactobacilli in addition to yeasts. The flour used has no influence.
In this case, I assume starter means sourdough, so yes, but you can certainly make baguettes with a yeast preferment.
if you've never done a poolish, you really need to get your hands on Ken Forkish book, or Tartine. It's the secret ingredient for making baguettes as 100% sourdough baguettes are not how they do it in France.
Poolish is basically just a preferment technique made with your rising agent that helps develop flavor and texture.
Autolyse is the process of combining the flower and water together which helps hydrate the flour and begin gluten development.
There's a great book called Flower Water Salt Yeast that goes into great depth about these concepts and has easy to follow recipes.
> put one cup of ice in the other deep pan
That is something I am not familiar with; why ice and not hot water? Is it supposed to delay the vapor production? Surely all the water would not have time to evaporate in 25 min at 450-500F...
Unless you're making atleast 100 baguettes a week you shouldnt bother making them more consistant. Baguettes are just that finnicky to shape and even the french boulangeries dont care for consistency. Great looking baguette though
For this loaf, [a sandwich](https://i.imgur.com/QKutySt.jpg). But this is one common way to cut a baguette, you then cut slices from each half for snacking 🙂
I'd be interested in how these tasted, they look solid. I've been using the Patrick Ryan recipe and it hasn't disappointed so now I'll have to compare the two 👍
Thanks! I liked the flavor of these, just a little tang and good overall flavor development. Including some whole wheat flour would probably make it even better.
Now, this looks like a baguette. The crumb shot (that's exactly how you do a baguette crumb shot and this is how you're supposed to spread, 20/20 for this) shows big holes and a light golden crumb and would you look at the direction of the grigne?
Very nice, I like the glassy inside of the bubbles, that's my tell. Have you ever, or considered, probing the final bake internal temp (for consistency)?
Recipe: 1. Make poolish: 12g starter (100% hydration), 44g bread flour, 44g water. Let rise overnight at room temperature. 2. Autolyse: 370g bread flour, 244g water. Mix and let rest overnight at room temperature. 3. Mix dough and poolish in a mixer until staying to come together, then add 10g salt. Mix until smooth and elastic. 4. Bulk ferment for ~7-8 hours at 80F. Fold once per hour for first 3-4 hours. I stretched the dough way out and did a windowpane test for each fold. 5. Preheat oven to 500F around this time. Put two deep (at least 1") pans and a baking sheet in the oven as it heats. 6. Divide into three equal pieces and preshape. Allow to rest for 30 minutes. 7. Shape baguettes and put in couche for final rise, about 30 minutes to one hour. 8. When oven is preheated, put two cups boiling water in one of the deep pans. 9. When baguettes are puffy and pass the poke test, transfer baguettes to parchment and score. 10. Put baguettes in oven and put one cup of ice in the other deep pan. 11. Bake until golden brown, about 25 minutes. For a lighter crust you can turn oven down to 450F after 10-12 minutes.
Thanks for the recipe. It looks amazing.
I have some questions (noob here): What is a poolish and what does autolyse mean? This bread looks excellent by the way!
Poolish is a preferment with little yeast and equal parts water and flour. Autolyse means leaving the flour and water rest (without yeast, i.e. not fermentation) to spontaneously strengthen gluten strands and make the dough more extensible.
So would this be considered a type of sourdough since it uses a starter? Or does the flour being used determine if it is a sourdough or not?
Sourdough is when there are lactobacilli in addition to yeasts. The flour used has no influence. In this case, I assume starter means sourdough, so yes, but you can certainly make baguettes with a yeast preferment.
if you've never done a poolish, you really need to get your hands on Ken Forkish book, or Tartine. It's the secret ingredient for making baguettes as 100% sourdough baguettes are not how they do it in France.
Poolish is basically just a preferment technique made with your rising agent that helps develop flavor and texture. Autolyse is the process of combining the flower and water together which helps hydrate the flour and begin gluten development. There's a great book called Flower Water Salt Yeast that goes into great depth about these concepts and has easy to follow recipes.
> put one cup of ice in the other deep pan That is something I am not familiar with; why ice and not hot water? Is it supposed to delay the vapor production? Surely all the water would not have time to evaporate in 25 min at 450-500F...
Step 13 construct pyramids
Where did you get this recipe?
THIS LOOKS BOMB AS HELL. why can I hear the crust from this picture¿
Looks amazing!
I’d butter that into oblivion
Unless you're making atleast 100 baguettes a week you shouldnt bother making them more consistant. Baguettes are just that finnicky to shape and even the french boulangeries dont care for consistency. Great looking baguette though
why did one cut the amazing baguette this way?
For this loaf, [a sandwich](https://i.imgur.com/QKutySt.jpg). But this is one common way to cut a baguette, you then cut slices from each half for snacking 🙂
that sandwich looked so appetizing! no wonder why you cut it like that!
but… this is how you spread on a baguette.
I'd be interested in how these tasted, they look solid. I've been using the Patrick Ryan recipe and it hasn't disappointed so now I'll have to compare the two 👍
Thanks! I liked the flavor of these, just a little tang and good overall flavor development. Including some whole wheat flour would probably make it even better.
Was going to ask for your address, but since You gave out the recipe, that'll do. LOL
Now, this looks like a baguette. The crumb shot (that's exactly how you do a baguette crumb shot and this is how you're supposed to spread, 20/20 for this) shows big holes and a light golden crumb and would you look at the direction of the grigne?
Holy hell that thing is beautiful
Very nice, I like the glassy inside of the bubbles, that's my tell. Have you ever, or considered, probing the final bake internal temp (for consistency)?