Скачать или смотреть Demi-Baguettes in the Anova Precision™ Oven by Andrew Janjigian

Let’s face it: Baguettes are a challenging bread to pull off consistently well, especially for a beginner. But one of the challenges to making a great home-baked baguette is made easy by using an Anova Precision™ Oven, which has the ability to quickly fill with steam. Surrounding the baguettes with steam during the first few minutes of baking ensures proper oven spring, scores that expand fully, and a crisp, well-browned crust.

This recipe uses a long-fermented, nearly no-knead approach for a dough with great flavor and a silky, easy-to-handle texture. It uses bread flour, along with 10% whole wheat flour, for a boost of wheaty flavor and a tan-hued crumb. It also calls for a small amount of diastatic malt powder, a natural enzyme that helps promote the conversion of starch into sugars, driving fermentation and ensuring proper caramelization of the crust during baking. (This is a specialty item that can be found online from baking supply companies like Breadtopia.com; be sure to use diastatic malt, not malt sugar or syrup, which are sweeteners.)