Authentic French Baguette by Annabelle’s Lair

[BakerAunt]

Authentic French Baguette
Submitted by Annabelle's Lair on October 23, 2014 at 6:24 pm

Traditional French baguettes are 250g while pointy-end baguettes are 350g.
This recipe is from French Chef Julian Picamil.

Yield: 3 baguettes
Source: https://www.youtube.com/watch?v=hAs8ttQkU80&list=UU2-ssI7UqwVjr_SP7k8IgMA

Original Recipe: (makes 20 baguettes)
9kg bread flour plain
5.7L water
210g salt
54g yeast

My Scaled Down Version:
450g bread flour plain (I use King Arthur unbleached all-purpose flour)
285 ml water
11g salt
3g yeast

In mixing bowl combine flour, salt, yeast, water, and mix on setting# 2 of stand mixer for 5 minutes.
Scrape down sides of mixing bowl and let dough knead another 5 minutes on setting #2 of stand mixer. Post knead temperature should be 24C (75F).

Cover dough and let relax in fridge for 1 hour.

Scale out dough on scale according to quantity and size of baguettes desired. Traditional baguettes are 250g; pointy end baguettes are 350g. I scale out my dough into 6 pieces to make smaller baguettes as seen in photo.

Shape baguettes as desired, place baguettes in well-floured couche and let rise at 20C (68F) for 2 hours.

For best results, pre-heat oven and hearth stone 1 hour before baking baguettes.

Slice baguettes with Lame and lightly sprinkle tops of baguettes with sifted flour.

Transfer baguettes from couche to pre-heated hearth stone or parchment lined baking sheet. I use my hands to transfer baguettes from couche to stone.

Prepare steam tray for oven.

Bake baguettes at 220C (428F) for 20-25 min. Baguettes will have thin crunchy crust.

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