French Baguettes

Make The Poolish

1. In a bowl mix the flour and yeast, then add the water and mix thoroughly until the soft dough comes together.

   Tightly cover the bowl with plastic wrap and rest on the counter overnight, approximately 10-12 hrs.

   

Mix The Dough and First Proofing

1. The day after the poolish will have more than doubled in size.

   Take the poolish and place it in the bowl of a mixer, add the additional bread flour, yeast, water and salt and mix on middle speed for about 5 minutes. Then I like to reduce the speed to 2 or 3 and mix another couple of minutes.

   Once the dough has come together, remove the bowl from the mixer and tightly cover it in plastic wrap. Place it in a draft-free counter away from sources of heat and let it rest for 45 mins.

   

Fold The Dough and Second Proofing

1. Now we are going to do a letter fold on the dough, like when you fold a piece of paper in three to insert into an envelope.

   We flatten the dough then take the edge closer to you and fold it in the center.

   

2. Next take the edge farther from you and fold it over the the dough towards you. Press the edge to seal it.

   

3. Turn the dough 45 degrees and repeat the process. Take the edge closer to you and fold it in the center.

    

   

4. Next take the edge farther from you and fold it over the the dough towards you. Press the edge to seal it.

   

5. Place the back dough in the bowl and tightly cover it again with plastic wrap. Leave it to proof it for another 45 minutes.

   

Second Fold, Dividing and Shaping

1. Remove the dough from the bowl and proceed in folding it envelope-style one more time: One 2-fold, turn 45 degrees and another 2-fold.

   Cover it with plastic wrap for 10 minutes to let the gluten relax.

   Divide the dough lengthwise in two parts.

   

2. Take one baguette at a time and fold one half lengthwise in the center.

   

3. Then take the other edge and fold it over to the center as well.

   

4. Press the edge down to seal it. Repeat this step once again for a total of two full foldings.

   

5. Once fully folded, stretch the dough lengthwise a bit to the desired length, basically the size of the baguettes pan.

   

6. Place the baguettes in the floured couche, seam up, and pull the couche folds to make a nest for the baguettes. Cover with the remaining couche, a towel and I like to place some plastic wrap on top as well as an insurance policy. Let it proof for 30-35 minutes.

   At this stage place a cast iron pan or other sturdy pan in the lowest rack of your oven and preheat to 475 degrees.

   

Scoring and Baking

1. Using a lame (fancy French term for a razor blade mounted on a handle) and with a decisive and continuous move, score twice the top of the baguette, inclining the blade toward the side.

   

2. Place the baguette form's edge next to the first baguette and roll the baguette over into the well. Repeat on the other side with the other baguette.

   The reason I suggested we place the baguettes in the couche seam side up is for this step: Rolling them into the form the seam is now on the bottom.

   

3. Bring 1 cup of water to a boil in a pan or in the microwave.

   Place the form in the middle rack of the preheated oven, and pour the water in the cast iron pan. Close the oven and set the timer for 15 minutes.

   After the time has elapsed, turn the baguette's form in the oven so the bread cooks evenly.

   After 25-30 minutes the bread should be golden/dark and all done. If you want to get technical it should reach a temperature of about 200 degrees, however don't rely too much on a thermometer, just look and smell the bread, try to get a feel for it.

   

Rest and Enjoy!

1. As hard as this next step is, rest the baguettes at least 30 minutes before enjoying them with some great cheese, prosciutto or just butter or great olive oil.

   Bon appétit!
   

1. Valerio's Way French Baguettes Video