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Traditional French Baguette Recipe

Elvis Elvis

Baguette Recipe
…a traditional French Bread Recipe

Proof Time: 5-10 minutes
Knead Time: 5-10 minutes
Rise Time: up to 1 hour
Bake Time: 20 minutes

Ingredients: Yield: four 12 oz. loaves

21 oz. water, lukewarm (90˚- 100˚)*
2 tsp. active dry yeast
32 oz bread flour
4 tsp. salt
4-8 oz pre-ferment, if using**

Technique/Method:

Preheat oven to 500º.

1. Stir the yeast into the warm water and let proof (if needed) until foamy, about 5 – 10 minutes.

2. Mix together the flour and the salt.

3. Add the proofed yeast and water to the flour mixture. Mix.

4. When mixing with a spoon is no longer effective, turn the dough onto a lightly floured surface and start kneading. Add the pre-ferment dough from the day before if available. Knead the dough for 5 – 10 minutes until it is smooth and elastic.

Traditional French Baguette Recipe

5. Place dough in an oiled bowl and cover with plastic wrap. Let rise at room temperature until doubled in bulk.

6. Punch down the dough. Scale it into four 12 oz. portions. Reserve the rest of the dough (5 oz.) as pre-ferment for next day’s dough.

7. Do an initial shaping. Let dough rest for 5 – 20 minutes while you prepare the bread peels or sheet pans. Do the final shaping.

5. Loosely cover with plastic wrap and let rise at room temperature until a light finger poke in the dough almost disappears. OR wrap completely and retard in the refrigerator overnight.

6. When the dough is proofed, slash the tops and put in the oven. IF it was refrigerated, bake directly from the refrigerator – don’t proof it. Bake for about 20 minutes or when the internal temperature reaches 200º.

7. Remove from oven. Let cool completely before slicing.