TUTORIAL VIDEO was created using the 32oz Baguette mix, follow the measurement instructions included with your baguette mix.
Enjoy the warmth and comfort of homemade baguettes - simply add warm water and a little patience you'll be enjoying fresh baked goodness. Delicious and simple where every bite is filled with love and wholesome ingredients.
INSTRUCTIONS
What you’ll need to add.
warm water
Combine the cup of warm water and yeast into a large deep mixing bowl or food storage container, briefly stir to combine and allow the yeast slurry to sit for 20 minutes.
Shake up your bag of flour mixture to recombine.
Once the yeast slurry is happy, add the dry ingredients and stir using a bread whisk or wooden spoon until combined using a bread whisk or wooden spoon. Your dough will have a thick clumpy, wet, consistency.
Cover your bowl with a lid or wet linen cloth that has been ringed to remove excess water leaving an opening of 1-2 inches for gases to release, set aside and allow the dough to prove for (time varies for each mix size).
Once proved, you can use our dough to bake immediately however I recommend refrigerating the dough for at least 2 hours because this is a wet dough it is easier to work with when cold.
Once you are ready to make your baguettes preheat your oven to 450°. Place an empty baking tin, (aluminum preferred), on the bottom of your oven and allow it to pre-heat with the oven.
Use the dusting flour to coat your hands and surfaces where your dough will rest.
Using your dusting flour sprinkle some on the top and around the edges of your dough as this will make it easier to separate.
Gently pull the dough away from the sides of the container to loosen it sprinkling the dusting flour as needed to prevent the dough from sticking to your hands.
Separate your dough using a kitchen scissors or by pulling it apart with your hands and shape it into an elongated roll by gently rolling the sides of the dough into the bottom of itself.
Place the elongated dough on a floured surface to rest for 10 minutes, (20 minutes if the dough is cold).
Flour the surface of the baking pan (baguette pan, sheet pan or baking stone. Parchment paper is recommended as a barrier between your dough and baking pan as it is easier for clean-up and non-sticking, but it is not necessary, if you do use parchment paper don’t' forget to flour it.
Stretch your dough by placing it in-between your hands very loosely and gently pulling until you reach your desired length (15-18 inches).
Fold the dough from the sides over and into the center of the shaped dough by pressing slightly inward, not too hard as you don’t want to cut through the dough just enough to seal it, do this on each side.
Shape the corners by rounding the ends into the bottom while creating a pointed or rounded end.
Place each dough loaf onto your floured baking surface and lightly dust the top.
Score (2-3 slashes) diagonally on the top of each dough loaf.
Place your baking pans into the oven to bake, after the first five minutes of baking add 1.5 cups of water to the empty baking tin you placed at the bottom of the oven to preheat. This will create steam which is what will create that beautiful crunch baguettes are known for.
Bake: for 16 oz loaves bake 36-40 minutes, start at 36 minutes, and add more time a minute at a time if needed until your baguette is golden in color. For 8 oz loaves bake for 26-29 minutes, start at 26 minutes, and add more time a minute at a time if needed until your baguette is golden in color.
Once baked allow to cool at least 15 if you’re wanting to eat it hot. Bread right out of the oven is always a little more moist/dense because there is moisture inside that releases while the bread cools. If you allow the loaf to cool completely once the moisture escapes this will yield a fluffier baguette loaf.
Slice and enjoy!
NOTES:
Warm water should not be above 110° as this can kill your yeast.
Ovens temperatures may vary adjust your baking time accordingly. This bread has a strong fermented smell and flavor which is what makes it unique.
Baking Times : 8oz loaves 26-29 minutes. 16oz loaves 36-40 minutes.
STORAGE:
Uncooked Dough can be stored in the refrigerator in an airtight container up to 5 days, the longer it sits in the refrigerator the stronger the fermented flavor.
Store baked bread in an airtight container or closed bag in a cool dry place for 3-5 days, or freeze in a sealed bag or freezer container for up to 6 months. If frozen refresh the bread once it defrosts buy baking it in a 325°, preheated oven for 5-7 minutes.
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