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Eric’s Baguettes
Review Overview
ease of preparation and cooking
6availability of ingredients
10specialized cooking utensils required
8Eric's Baguettes
Author: Reverend Eric
Ingredients
- 1⅓ ounces whole-wheat flour
- 15 ounces all-purpose flour
- 1½ t salt
- 1 t instant or rapid-rise yeast
- 1 t diastatic malt powder
- 12 ounces water
- 2 (16 by 12-inch) disposable aluminum roasting pans
- 2 5 gallon paint bucket stir sticks ( free from Lowe's)
- Couche
Instructions
- Sift whole-wheat flour through fine-mesh strainer into bowl of stand mixer; discard bran
- Add all-purpose flour, salt, yeast, and malt powder
- Add water, and knead on low speed until cohesive dough forms and no dry flour remains, 5 to 7 minutes. Transfer dough to lightly oiled large bowl, cover with plastic wrap, and rest at room temperature for 30 minutes.
- Fold and Turn the dough 8 folds and rest for 30 minutes repeat for a total of 4 times.
- Cover and refrigerate at least 24 hours or up to 72.
- Transfer dough to floured counter, form into an 8-inch square then divide in half then half again and cover with plastic lightly and rest at room temperature for 45 minutes
- Roll each piece of dough into a 4-inch-long cylinder; return to floured baking sheet and cover with plastic.
- Let rest at room temperature for 30 minutes.
- Press dough into a square then lightly roll into a sealed 8 inch cylinder.
- Starting from the middle roll into a 15 inch roll and place seam side up on the floured and lightly misted couche
- Let stand until loaves double in 45 to 60 minutes.
- Heat oven to 500 degrees. With a baking stone on the middle rack
- Carefully move dough to a parchment lined pizza peel
- Transfer loaves, on parchment, to baking stone, cover with inverted disposable pans, and bake for 5 minutes.
- Remove pans and bake until loaves are evenly browned, 12 to 15 minutes longer, rotating once.
- Transfer to cooling rack and let cool for at least 20 minutes.
What I’ve been cooking…
Review Overview
ease of preparation and cooking
6availability of ingredients
10specialized cooking utensils required
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