Baguettes

The method used is very similar to that used for sourdough bread, except that it uses yeast instead of a sourdough starter.

Preparation Time: 80 Mins

Cooking Time: 15 Mins

Total Time: 16 Hrs

Ingredients

For the poolish

¼ tsp             Yeast  - dried          

125 ml             Water  - warm         

125 gms          Flour  - general purpose         

For the dry mixture

300 gms          Flour  - general purpose         

5 gms             Salt          

For the yeast solution

¼ tsp             Yeast  - dried          

140 ml             Water  - warm         

Method

To make the poolish…

Into a (large) mixing bowl, measure out the yeast.  Add the water and stir until the yeast has dissolved.  Add the flour and mix with a wooden spoon until a smooth paste forms.  Cover the bowl and let ferment overnight at room temperature.

To make the dry mixture…

The next day, in a (smaller) mixing bowl, mix the flour and the salt together.

To make the yeast solution…

Into another (smaller) mixing bowl, measure out the yeast.  Add the water and stir until the yeast has dissolved.

To make the bread…

Mix the yeast solution into the poolish and then add the dry mixture as well.  Mix all this with hands until it comes together.  Cover and let it stand for 10 minutes.

Then knead by drawing up a portion of the dough from the side and pressing it into the middle.  Turn the bowl slightly with another portion of the dough.  Repeat this process another 8 times.  It should take about 10 seconds.  Cover the bowl again and let stand for 10 minutes.

Repeat the kneading in the bowl three more times, each separated by 10 minutes.

Cover the bowl again and let it rise for 1 hour.

Lightly dust a clean work surface with flour.  Punch down the dough and transfer it to the floured surface.  Divide into 3 equal portions.

Gently flatten each ball of dough into an oval.  Pull out both ends of the oval and then fold them over into the middle to make a roughly rectangular shape.

Working on one of the rectangles, pull and fold the top (long side) of the rectangle one third of the way toward the middle, pressing it into the dough.  Turn it 180° and repeat.  Repeat until you have a neat, long loaf shape.

Repeat with the remaining portions of dough.  With the seam-side down, cover the loaves with a tea towel and let them rest for 15 minutes.

Turn over one loaf and flatten it slightly.  Fold the top right of the rectangle one third of the way toward the middle, pressing it into the dough.  Repeat with the top left and repeat until rolled up.

Roll the dough between your hands until you get a baguette about the length of the baking sheet or the desired length.

Repeat with the remaining loaves.

Dust a proofing linen with flour and lay it on the baking sheet.  Arrange the baguettes on the cloth, seam-side up, pulling a bit of excess cloth between each baguette to separate them.

Cover with the cloth and let rise until double the size - about 1 hour.

To cook the bread…

About 20 minutes before baking, preheat the oven to 240°C.  Place a roasting dish at the bottom of the oven.  Fill a cup with water and set aside.

When the dough has finished rising, turn the baguettes over on to a baking sheet.  Dust them with flour and slash along their lengths using a lamé or serrated knife.

Put the baking sheet in the hot oven and pour the reserved cupful of water onto the hot roasting dish.

Bake for about 10-15 minutes, or until golden brown.  To check if baked through, tip one upside down and tap the bottom — it should sound hollow.  When cooked place the bread on a wire rack to cool.