baguettes

makes 3 large baguettes

tools

• small bowl
• large bowl
• kitchen scale
• linen or cotton towels
• ruler
• baking sheet
• parchment paper
• cast iron pan
• baker's lame, sharp knife

ingredients

poolish - a preferment

• 120 grams lukewarm water
• 120 grams ap flour
• pinch active dry yeast

baguette dough

• poolish
• 225 grams lukewarm water
• 420 grams ap flour
• 1.5 teaspoon yeast
• 2 teaspoon salt

steps

make poolish

1. in small bowl, combine water, flour, and yeast.
2. cover with cotton or linen cloth, plastic wrap, or lid.
3. let sit at room temperature for 18-24 hours. i like to set mine overnight.

mix dough & proof #1 & #2

1. the poolish should look bubbly and have expanded by morning.
2. in large bowl combine poolish, water, flour, yeast, and salt. mix until flour is just absorbed.
3. turn out dough onto lightly floured surface and knead for 6 minutes, or until smooth.
4. proof #1 - once smooth, place dough in greased bowl. cover and let proof for 45 minutes.
5. after 45 minutes, gently deflate and fold edges of dough into center.
6. proof #2 - cover and let proof for another 45 minutes.

shape & proof #3 & #4

1. after proof #2 deflate dough and divide into 3 equal pieces.
2. proof #3 - shape pieces into balls, cover, let set for 25 minutes up to an hour.
3. after proof #3, shape dough ball into rectangle, press flat with palm, fold hotdog style -but not quite to the other edge-, flatten with palm, flip dough 180deg and repeat 2-3 times.
4. once elongated, flip dough seam side down. grab your ruler, then gently roll dough into a 16" tube.
5. shape all 3 pieces of dough, then place them seam side down on parchment paper or a floured cotton or linen towel.
6. proof #4 - cover dough and proof for 45 minutes.

bake baguettes

• place cast iron pan on bottom rack of oven. preheat oven to 450F.
• set 2 cups -or enough to fill your cast iron- of water to boil.
• once proof #4 is complete, score baguettes with bakers lame or sharp knife.
• place baguettes onto baking sheet, then into the oven.
• CAREFULLY pour boiling/near boiling water into cast iron and immediately close the oven.
• bake for 25-28 minutes, or until golden brown.