Let’s get specific. Really specific. Let’s talk baguettes. Baguettes are often grouped into the category of french bread or the even larger category artisan breads. What sets a baguette apart?
Baguettes are typically:
- 2-3 inches in diameter
- 2 feet in length
- High crust to crumb ratio
The crust/crumb ratio makes this bread extremely easy to overbake. However, do it right and the result is a beautiful golden, crusty crust and soft, chewy interior. To achieve this, dough conditioners are very useful. Specifically, enzymes can give the bread that characteristic break and shred on the crust.
- Prep time: 2 hours 30 mins
- Cook time: 25 mins
- Serves: 13 (350g loaves)
1.77kg Bread flour
1 kg Water
0.01kg Yeast (dry)
- Mix in a horizontal dough mixer on first speed for 2 minutes.
- Mix on second speed for 7-8 minutes, or until dough is half developed (this is called an improved mix). Dough should be about 75oF (24oC).
- Ferment for 60 minutes.
- Divide into 0.35kg (12 oz) pieces and shape into a slight rectangle.
- Rest for 25 minutes.
- Roll out into a 2 ft baguette.
- Proof it for a final 60 minutes at 27oC (80oF) at 65% RH.
- Score the top of the loaves.
- Bake it in the deck oven with steam for the first 2 minutes, and then at 238oC (460oF) for 20-30 minutes. Remove from oven and cool on racks for 20 minutes before packaging in bread bags.