La Flûte is the name of the thin, white bread sticks from France. The production of baguettes has made many a hobby baker desperate, so I’m going to show you a new method of processing in which the dough is neither folded nor placed in a linen cloth.
In the last few baguette posts I noticed that most of the problems were due to insufficient processing. If the baguette was too tight and too long, the pores were too fine!
The following method described will help with this problem:
The dough gets a 20 minute rest in the bowl after the mixing phase and then following this is turned out onto a floured work surface. Then the dough is then folded into a rectangular block and then placed in a lightly oiled tub.
It should be noted that the storage tub should be in the shape of a rectangle! The dough is now left to rise for several hours in the refrigerator at 4°C until ready to use.
Before proceeding with the work up of the dough, preheat the oven to 250°C because the processing goes quickly!
The risen dough is turned out onto a floured work surface. Cut the baguette with a long spatula. (If you don’t have a spatula, you can use a pizza cutter or a long ruler). The cut-off dough pieces are now only rolled into points at the ends and immediately placed on a baking peel (cover the baking peel with baking paper- this makes it easier for the baguettes to release from the peel).
Proof for a further 15 minutes and score twice down the length of each with a sharp razor blade. Bake with strong steam at a constant temperature of 250°C for about 15-17 minutes.
For 1348g of baguette dough / 10 pieces, each 135g
- 200g T65
- 200g Water
- 1g Yeast
Hydration(TA): 200 Maturity time: 18-36 hours DT: 25-28°C Storage temperature: 4°C
- 40g T80
- 40g Water
- 4g Starter
Hydration(TA): 200 DT 25-28°C Maturity time: 15-18 hours
- 401g Mature Poolish
- 84g Mature wheat sourdough
- 560g T65
- 280g Water
- 20g Sea salt
- 2g Yeast
Hydration (TA): 165 DT: 23-25°C Mixing time: 8 minutes slow/1 minute fast Maturity time: 5 hours
- Mix together the poolish, wheat sourdough, flour and water and allow to autolyze for 30 minutes.
- Add the salt and yeast and mix on slow for 8 minutes and knead quickly for 1 minute.
- After a 20 minute rise in the mixing bowl, the dough is turned out onto a floured work surface and folded into a rectangular block. The dough must be stored in a rectangular container because they will be cut into equal-sized pieces when working them up.
- 2-3 hours dough rise at 4°C.
- Then proceed to work up.
La Flûte (light)
La Flûte (dark)
Dark grain baguette recipe see here >>