Week 6: Baguette

FRANCE: A long, thin loaf with a airy center and thin, crisp crust. It’s a wet dough, so hard to manage. We learned some new methods: “turning” the dough, and using water to keep it from sticking. John’s got a soothing, calm voice, and talks us through every step of the process.

Video: How to Make Baguettes at Home, Baker: John Kirkwood

I.Overnight Method

100 gramsBread Flour200 grams
150 gramsCold water300 grams
1/4 teaspoonYeast1/2 teaspoon
110 gramsWater220 grams
250 gramsBread Flour500 grams
1/2 teaspoonSalt1 teaspoon

II. One-Day Method

Four 6″ INGREDIENTSFour 12″
350 gramsBread Flour700 grams
1/4 teaspoonYeast1/2 teaspoon
1/2 teaspoonSalt1 teaspoon
260 gramsWater520 grams


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