Makes wonderful baguettes, large boules, mini baguettes or small boules or buns.
With a longer fermentation, it also makes a great pizza crust.
This week’s batch I made into small boules.
Too big to use as buns,
but the perfect size when sliced to make a sandwich for two or to toast.
The bread can be made and baked the same day, or the dough can
go into the fridge for a longer fermentation.
It can also be adapted to make a sourdough version.
I also adjust the hydration from 68% to 92% depending on the crumb I want.
Basic Baguette Dough
4 to 5 g yeast
I use the pinch and fold method to knead this dough by hand.
With a couple of rests (autolyze) between steps.
For a sourdough version, I make a sourdough biga
(500g with 100% hydration)
This bread was started early afternoon.
I had to go out for a few hours so the dough went into the fridge.
Taken out around 4:00 PM
and the bread came out of the oven at 9:30 PM.
It was still cooling when I went to bed, so I just left it on
a rack, covered with a tea towel.
Sliced for breakfast.
I love that I can get this kind of crumb with same day bread.
This bread also freezes well.
Just wrap in paper towels and then into freezer bags.