The French Baguette

French Boule on the right.

The French Baguette was first made in Vienna during the Mid 19th Century. When a law in France was past which stated that bakers can't bake before 4 am in the morning, the French Baguette came to the rescue as it could be made and baked more rapidly than the French Boule. Before the law was past the French enjoyed the Boule for breakfast every day, but with the new law there was not enough time for the boule to be prepared and baked in time for breakfast. 

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This past weekend I prepared and baked a traditional French Baguette (to be able to call any bread you make french it should only contain four basic ingredients which include flour, yeast, water and salt.) with had a pre-ferment which I had to prepare the night before. This is to develop a much stronger flavour in the bread (the french are known for there artisan bread baking skills, and using only the four basics they are able to produce several different bread. They achieve this by changing proofing times, kneading methods and quantities.) and it also provides better gluten development. The next day I was ready to make my bread, I did not use any fancy mixers or specialised equipment to make the bread. So there is no excuse for anyone not to try out this great recipe. 

Fresh Yeast, Bakers Yeast, Brick Yeast.

Pre-Ferment Ingredients 

• 1/2 cup cool water
• 1.63g of fresh yeast
• 1 cup bread flour

Dough Ingredients 

• 8.5g of fresh yeast 
  
• 1 cup to 1 1/4 cups lukewarm water (depending on the moist contents of your flour. If your in a dry hot area use the larger amount, but if you in a humid or cold area use the smaller amount) 
  
• Pre-ferment 
  
• 3 1/2 cups Eureka Flour 
• 2 tsp salt 

Tip: If you can't fine fresh yeast on the shelves of your supermarket, go to the baking section and ask to speak with the baker. He'll be able to give you fresh yeast. You can also try your bakery. 

Method:

• For the Pre-ferment, simply mix all the ingredients in a deep dish and allow to rise over night. (To check if your yeast is still active dissolve a small piece in lukewarm water and a bit of sugar and allow to sit for 5 minutes. If nothing happens its not active.
• Now to make the dough you add all of your ingredients but not including your pre-ferment into a bowl (do not place the salt directly onto the yeast as that will kill the yeast) and mix till it comes together and then add in your pre-ferment. 
• Remove from the bowl with a plastic scraper or just use your hand and place it onto a lightly floured counter top. You will now need to knead you dough into shape (using your palms to knead and not your fingers) it will take between 5-7 minutes to knead. The final dough should have a smooth but firm texture once done, similar to that of your inner forearm. ( if you find that the dough is becoming to difficult to knead, just place it under a bowl and allow to relax for 2 minutes and then continue to knead.) 
• Place the dough into a lightly greased bowl and allow to rise for a total of three hours, lightly degassing and folding it over after 1 hour  and again after 2 hours.
• Once the three hours are have passed, divide into three equal portions and flattening into even ovals. Place onto lightly greased sheet pan and cover allowing to rise for 15 minutes.  
• Working with one piece at a time, fold the oval into half  and using the heel of your palm seal the seam by lightly pressing down on the seam. Using your thumb and starting from one side and working to the other fold the dough over your thumb and using your palms heel to seal the seam as you continue to fold over. 
• Once you have a tube shape of dough, with seam sides down use your hands to lightly roll out the dough to about 30cm. 
• Place onto a lightly greases sheet pan, leaving enough space between each once to leave space for the rising process which is one and a half hours. Don't forget to cover. 
• Half a hour before proofing is done, preheat your oven to 230C or 450F (place a sheet pan upside down into your oven or if you want to go to your nearest tile shop and ask for a clay or ceramic tile which has not been treated with anything. Soak the tile in water for 15 minutes and then place into you oven when preheating.) To get a nice crust place a oven proof bowl in the bottom of you oven filled with water.
• Now roll your baguette onto a "peel" or cutting board with the seam side down, using a very sharp knife, cut three vertical cut at about 5 degree angle on the baguette. 
•  Now slice the baguette into your oven 2 at a time or how ever many can fit. To make this process easier, place the baguettes onto silicon paper and just slice the paper onto the sheet pan or tile. 
• Just before you close the oven door, take 3-5 ice cubes and place on the bottom of you oven ( to protect your oven place the ice cubes in a oven proof bowl or pan, best is the pan) 
• Bake the bread for 25-30 minutes, for a dark crust leave in the oven for 5 more minutes turning off the oven and slightly opening the oven door. 
• Remove and cool on a cooling track. 

Enjoy and please post pictures of your Baguettes. 

 

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