Eric’s Baguettes: A Labor of Love for Crusty Perfection
Who doesn’t love a warm, crusty baguette? With a little patience (and maybe some floury forearms), you can master these bakery-worthy baguettes at home.
Software (a.k.a. Ingredients)
- 1 1/3 ounces whole-wheat flour
- 15 ounces all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon instant or rapid-rise yeast
- 1 teaspoon diastatic malt powder
- 12 ounces water
- 2 16×12-inch disposable aluminum roasting pans
- 2 5- gallon paint bucket stir sticks free from your favorite hardware store!
- Couche or clean linen towel
Procedure (a.k.a. The Magic)
- Flour Power
- Sift the whole-wheat flour through a fine-mesh strainer into the bowl of your stand mixer. (Say goodbye to the bran—it’s not invited to this baguette party.) Add the all-purpose flour, salt, yeast, and malt powder.
- Water Works
- Pour in the water and let your mixer do the heavy lifting with the dough hook on low speed. Knead until you’ve got a cohesive dough, and no floury bits remain—this takes about 5-7 minutes. Transfer the dough to a lightly oiled large bowl, cover it with plastic wrap, and let it rest at room temperature for 30 minutes.
- The Fold-and-Rest Workout
- Here’s where you’ll channel your inner bread whisperer. Fold the dough 8 times like you’re tucking in a sleepy baby, then let it rest for 30 minutes. Repeat this folding-and-resting routine 4 times. (Yes, four—it’s worth it!)
- Chill Out
- Cover the dough tightly and refrigerate it for at least 24 hours, or up to 72. This slow fermentation is where the magic happens.
- Divide and Conquer
- Flour your counter like you’re preparing a battlefield, then turn out your chilled dough. Shape it into an 8-inch square and divide it into quarters. Cover the pieces with lightly misted plastic wrap and let them rest for 45 minutes at room temperature.
- Shape Up
- Take each piece and roll it into a 4-inch cylinder. Cover them again with plastic wrap and let them rest for another 30 minutes. Then press each cylinder into a square, roll it into an 8-inch cylinder, and seal it. Finally, roll it out from the center to create a 15-inch baguette. Place seam-side up on a lightly misted couche.
- Rise to the Occasion
- Let the baguettes rise until they double in size, about 45-60 minutes. Meanwhile, preheat your oven to 500°F with a baking stone on the middle rack.
- Bake Like a Pro
- Transfer the baguettes, on parchment, to a pizza peel or baking sheet. Carefully place them onto the hot stone and cover with inverted aluminum pans (your DIY steam chamber). Bake for 5 minutes, then remove the pans and bake for another 12-15 minutes, rotating once, until they’re golden brown.
- Cool and Enjoy
- Let the baguettes cool on a wire rack for at least 20 minutes. Yes, it’s torture, but it’s mandatory for the perfect crust.
Notes
Malt Powder: This ingredient enhances flavor and crust color, but if you don’t have it, skip it. Your baguettes will still shine.
Paint Sticks & Aluminum Pans: Yes, they’re unconventional, but they’re key to achieving that artisan look and texture.
Patience Pays Off: The long resting times are non-negotiable if you want baguette bragging rights.
Now go forth and bake! Nothing says “I have my life together” like homemade baguettes cooling on your counter.
Delicious Destinations:
