Baguette
This recipe makes three baguettes
Calories: 1757kcal
Ingredients
Poolish
- 160 g All-Purpose Flour
- 160 g Water ~105°
- 1 pinch Active Dry Yeast
Final Dough
- Poolish
- 320 g All-Purpose Flour
- 200 g Water ~105°
- 9 g Salt
- 2 g Active Dry Yeast
Instructions
Day One (Morning)
- Mix poolish ingredients in stainless steel bowl, cover, and let sit until afternoon
Day One (Afternoon)
- Add the rest of the ingredients, stir to mix (do not knead)
- Let rest 30 minutes, then stretch and fold
- Let rest 30 minutes, then stretch and fold
- Let rest 30 minutes, then stretch and fold
- Cover with plastic wrap and put in the fridge until morning
Day Two (Morning)
Divide and Shape
- Turn onto lightly floured surface, cut and shape into 3 rounds
- Let sit in tub for 45 minutes
Bulk Fermentation
- Stretch into baguettes about 15 inches long
- Place in lightly floured cloche or parchment paper.
Bake
- Preheat oven, cast iron pan with water, and baking stone to 470°
- Bake 15 minutes with steam
- Bake 10 minutes without steam
- Remove from oven and let cool on wire rack
Notes
If you aren't going to use all three baguettes in a day or two, wrap them in plastic wrap and freeze. They thaw in just about an hour and taste pretty fresh. These make great crostini.
Nutrition
Calories: 1757kcal | Carbohydrates: 368g | Protein: 51g | Fat: 5g | Saturated Fat: 1g | Sodium: 3515mg | Potassium: 514mg | Fiber: 14g | Sugar: 1g | Calcium: 72mg | Iron: 22mg