Classic French Baguette

Sunday, April 12th 2009, 8:52 pm
By: News 9

Sponge Recipe

5.612 oz bread flour
3.65 oz water
1/8 teaspoon yeast (instant)

1. Mix all the ingredients until well incorporated, allow to ferment 12-16 hours at room temperature

Final Dough Formula

13.100 oz bread flour
9.100 oz water
1/8 teaspoon yeast (instant)
0.374 oz salt
0.93 oz malt
9.267 oz sponge

1. Using a dough hook on the mixer, mix on low speed until incorporated.
2. Increase speed (medium) and mix for 4-5 minutes.
3. Let proof for about an hour in home proof box. Home proof box method- turn on your oven at 350 degrees for about 5 min. w/ oven proof container of water, turn oven off.
4. Divide dough into 12 oz and rest on counter. Cover with a damp cloth for about 20-30 minutes.
5. Shape in to baguette loaf.
6. Proof in home proof box (80 degrees) for about 1 hr. (double in bulk and when touched doesn't bounce back).
7. Score 5-6 score marks (almost vertical) w/ a razor blade.
8. Bake 480 degree oven for 20-25 minutes.
9. Steam spray 2-3 times in the beginning of baking time.