French Bread (Baguette)

12/09/2020 - 13:23
Author: sharp.admin
Cook time:
15 minutes
Servings:
2

Ingredients

French Bread Flour (Bread dough)
300g
Sugar (Bread dough)
1/2 Tsp
Salt (Bread dough)
2/3 Tsp
Dry yeast (Bread dough)
1 Tsp(3g)
Lemon Juice (Bread dough)
1 Tsp
Water (Refrigerated) (Bread dough)
185mL

Seasonings

Steps

1

Please also prepare the following:

 

A canvas
(A canvas to be laid out on the Baking tray to prevent sticking, and on the dough to prevent drying. Made of a thick cotton, It is sold in stores with confectionery and baking tools.)
 

A board which will allow the dough to move
(Cut cardboard into an ellipse with a length of around 35cm and a width of 15cm. To prevent slippage, cover with a stocking. Professionals use the same type of tools, but you can also substitute with a plank wrapped in bleached cotton.)

 

*A baguette is generally considered a thin, cylindrical shape about 65cm long, but here we make it a size that will fit in the Baking tray.

2

Put sifted French bread flour, sugar, and salt in a large bowl.

Add dry yeast and mix.

Add lemon juice and water then mix. 
 

3

Clump the dough together and slap one down firmly to counter covered with strong flour for about 10 minutes.

Knead until the dough evenly becomes as soft as an earlobe.

 

 <Important Point>

If the dough is not kneaded enough, the gluten (protein found in flour) film which envelopes the air will be insufficient, air will pass through and it will not properly rise.
 

4

Spread out the dough, to where you can just see your fingers through one.
 

5

Put the dough in a round bowl which has had a thin layer of butter applied and cover with a plastic wrap.

Put it on the Baking tray.
 

6

Place the tray from step 4 on the lower position.

Select [20] PROOF then press ENTER. 

Choose 30°C and press ENTER, set knob to 2 hour 30 minutes and press START.

7

Remove the dough to a counter slightly sprinkled with flour.

Using both hands press to release gas.

Cut in two with either a scraper or a kitchen knife.

Lightly fold in two, wrap and let rest for about 20 minutes. (Bench time).
 

8

Using the palms of your hands lightly tape the dough, then flatten by spreading out into a square.

Fold 1/3 from the far side to the front, close with the palm of your hand.

Again fold from the far side to the front, press with the palm of your hand, and firmly close the ends.

Roll with both hands to about 30cm.
 

9

Spread the canvas on the Baking tray, and line up the two pieces of dough with space in between.

Loosen the canvas making a groove in the middle. Mist the dough.
 

10

Insert the tray from step 8 in the upper position.

Select [20] PROOF then press ENTER. 

Choose 30°C and press ENTER, set knob to 40 minutes and press START.

11

After secondary fermentation remove the dough for each canvas from the Baking tray.
 

12

Put water in the water tank.
 

13

Preheat. Put the other Baking tray in the upper position. (Do not insert it with any food products on it)

Select MANUAL COOK, choose WATER OVEN 3 and press ENTER.

Choose 1 TRAY, PREHEAT then press ENTER.

Choose 220°C then press START.

While preheating is taking place, put a canvas on the dough.

If it looks like the dough will dry out, use mist.

Prepare the board used to move the dough with a razor.
 

14

When preheating is complete, take the Baking tray from the upper position and close the door.

Lift the fabric under the dough a little, move to the board, place both pieces on the preheated Baking tray with space between them.

 

<Warning>

Use a kitchen mitten when removing the hot baking tray after preheating and place on heat-resistant space.
 

15

Cut 3 pieces (coupe) each with a razor and return to the upper position. Set the knob for 28 - 30 minutes and press START. 
After 5 minutes to the next step.
Select MANUAL COOK, choose WATER OVEN 0 and press ENTER.

Replace the baking tray of the front and back at the time of 10 minutes remaining.