BON APPÉTIT!
BAGUETTE TRADITION A baguette is one of the fi nest, most basic and purest kinds of bread.
This recipe is for a ‘baguette tradition’. A baguette with a long development
and rich yet subtle fl avour, it has an open structure and a crunchy crust. It holds a strong romantic appeal, conjuring up images of the French walking home from work with a baguette under their arm to be shared at dinner.
If you already have some experience, you can vary the length of the fi rst fermentation and the fi nal proofi ng. For a fi rst go at it, the recipe below,
with a prolonged fi rst fermentation in the fridge and short proofi ng at room temperature, is most likely to give a good result.
RECIPE Makes 2 baguettes
INGREDIENTS 500g bread fl our 330g water (lukewarm) 10g salt (about 1.5 tsp) 1g instant yeast (a bit less than 1/4 tsp)
METHOD 1 Mix the fl our and the water in a large bowl, until the fl our is just hydrated. Leave to stand for about half an hour. Then knead in the salt and the yeast, one at a time. Knead until the salt and yeast are well mixed in, for about three to fi ve minutes by hand. Place in a lightly oiled container covered with a lid, and store in the fridge.
2 Leave to stand for 12 to 24 hours. You can be quite fl exible with the timing here – it mostly depends on your own convenience.
3 Midway through the resting time in the fridge, fold the dough. This should be done at a moment at least two hours aſt er placing it in the fridge and three hours before taking it out.
4 If you are not familiar with this technique: to fold the dough, place it on a lightly fl oured surface. Stretch it out a little towards a rectangular shape. Fold each side, one at a time, towards the centre of the rectangle, until it folds over about two-thirds of the length of the dough rectangle. This stretches the gluten and makes the dough feel smooth. Repeat once more, folding the sides of the dough over the centre. You will feel the dough surface becomes tense. Return the dough to its container to complete the resting time.
5 Aſt er resting in the fridge, the dough should start to feel airy. If it does not, take it out of the fridge and let it stand for a couple of hours at room temperature.
6 Place the dough on a lightly fl oured surface and cut into two equal pieces. Pre-shape into little rolls. While doing so, pay attention to not degas the dough by pressing too hard, but at the same time create maximum surface tension. Let the rolls rest for a few minutes and then shape into baguettes, paying careful attention to close the seam well.
7 Let the baguettes rest on a lightly fl oured tea towel, making a crease in the fabric between the two dough pieces and on each of the sides, so the baguettes have some support and retain their shape. Cover with a second tea towel. Leave to stand for one to two hours, or until the baguettes feel airy, but still have some strength when touched. In the meantime, preheat oven to its maximum temperature.
8 Just before baking, score three incisions on the top of the baguettes. Ideally, bake the baguettes by placing them on a well preheated oven stone, ensuring a beautiful crust. If a stone is not available, you can also bake the baguettes on an oven tray lined with parchment paper. Try to create ample steam at the beginning of baking. You can do so by using a plant mister or by placing a tray with a cup of boiling water in the oven alongside the baguettes.
9 Bake at 230°C (if possible without convection). Pay attention while baking and if necessary adjust the temperature. The baguettes should bake for about 20-25 minutes, or until the crumb is well cooked and the crust is well developed and nicely browned.
FOR EXTRA GUIDANCE, GO ONLINE TO WATCH:
gebroedersniemeijer.nl/en/blog#video- how-to-fold-a-dough
gebroedersniemeijer.nl/en/blog#video- how-to-pre-shape-and-shape-baguettes- how-to-make-an-epi
106 FRENCH PROPERTY NEWS: May/June 2024
Extract from A Book About Bread: A Baker’s Manual by Issa Niemeijer-Brown. Gourmand World Cookbook Awards
2023 ‘Best Bakery Book in the World’ (Published by HL Books, 2023) Photography © Inga Powilleit Illustrations © Rachelle Klaassen
©INGA POWILLEIT
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