Satinder Shergill

Ecogreen Hospitality

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Organization:

BAGUETTE

Cuisine:

French Bread

A thin long crusty bread usually made with lean dough.

Ingredients

Dough

Flour- 908 grams

Water- 664 grams

Yeast- 8 grams

Salt- 20 grams

Preparation

1. To prepare the final dough, combine the flour and yeast. Add water, and salt to the mixer. Mix with the dough hook attachment on medium speed for 4 minutes and on high speed for 8 minutes. The dough should be soft and smooth, leaving the with good gluten development.

2. Bulk ferment the dough until nearly doubled, about 40 minutes. Fold gently and ferment for another 30 minutes. Fold once more. Ferment for another 20 minutes

3. Divide the dough into 400-g pieces. Preshape the dough into large oblongs . Let the dough rest, covered, until relaxed, 15 to 20 minutes.

4. Position the dough lengthwise, parallel to the edge of the work surface with the seam side up. Press lightly with your fingertips to stretch it into a rectangle 10 inches long, using as little flour as possible. Fold the top edge of the dough down to the center of the dough, pressing lightly with your fingertips to tighten the dough. Fold the dough lengthwise in half and use the heel of your hand to seal the two edges together, keeping the seam straight. Roll the dough under your palms into a cylinder 20 inches long. Keep the pressure even and hold your hands flat and parallel to the work surface. Move your hands outward from the center of the cylinder toward the ends and slightly increase the pressure as you move outward, until both ends have an even, gentle taper. Then increase the pressure at the ends of the loaf to seal them.

5. Place the loaf seam side down on a baguette tray. Proof, covered, until the dough springs back very slowly to the touch, 45 minutes.

6. Score the dough with 4-5 diagonal lines down the center third of the loaf,

7. Preheat the oven at 240°C . Load the bread into the oven and steam for 3 seconds. Bake until the crust is golden brown, the bread sounds hollow when thumped on the bottom 20 to 25 minutes. Vent during the final 10 minutes. Cool completely on racks.