Baguette with Long Rise
For the beginners that would like to try making baguettes but have not yet found a trusted recipe, I can recommend this one.
For the baguette, the flour and water are mixed up and left to autolyze for 30 minutes. After the autolysis is complete I have added salt and a small amount of yeast and quickly kneaded.
for 4 Baguettes each 300g:
- 700g T-65
- 500g Water
Mix until lump free and leave to autolyze for 30 minutes.
- 17g Sea Salt
- 5g Yeast
Knead for 7 minutes on slow (until the dough releases from the side of the bowl) and then knead on fast for half a minute.
The dough then is left in an oiled bowl for 60 minutes. In order to stabilize the gluten I fold the dough every 20 minutes.
After the folding, a relaxation phase at a cold temperature is important.
This works best overnight in the refrigerator at 5°C.
During this time the dough must be covered in order to prevent it from drying out especially on the top side.
The next morning I divide the dough into 4 equal sized pieces, each 300g. The weighed out dough pieces are firstly formed and then after a rest phase, are formed into baguettes.
After forming, place in baking linen to proof with the seam side down.
Once proofed, bake at 250°C with the seam side up until crusty.