Скачать или смотреть The best baguettes in town

Baguette to Perfection TIPS:

1. **Quality flour**: Start with high-quality flour , preferably bread or good all purpose

2. **Sourdough Starter or Poolish**: Consider using a pre-fermented dough like a starter or poolish. This enhances flavor and texture. ( find all baguette recipes on my website ⬇️⬇️⬇️

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3. **Autolyse**: Allow the dough to rest after mixing for about 20-30 minutes. This hydrates the flour and makes it easier to knead.

4. **Kneading**: Properly knead the dough until it’s elastic and smooth. This develops the gluten, which gives the baguette its characteristic chewiness and beautiful crumb at the end).

5. **Fermentation**: Allow the dough to rise slowly in a cool environment. This promotes flavor development. You can do a bulk fermentation followed by shaping. Usually 10-12 hours at 40F should be enough.

6. **Shaping**: Shape the dough into long, slender loaves. Ensure you create surface tension by gently stretching and folding the dough to form the classic baguette shape. For Demi baguette divide the dough into 170 g portions, for regular baguette 280g

7. **Scoring**: Use a sharp razor blade or lame to make quick, decisive cuts on the surface of the dough just before baking. This helps the baguette expand and gives it the characteristic ear or opening.

8. **Steam**: Create a steamy environment in the oven during the initial stages of baking. This helps the baguette develop a crispy crust. You can achieve this by placing a tray with water in the oven or using a spray bottle to mist the oven walls.

9. **Baking Temperature**: Preheat your oven to a high temperature, usually around 500°F, and bake the baguettes for 8 min with steam, then release the steam, lower temperature to 450F, continue baking for 8-12 min until they’re golden brown.

10. **Cooling**: Allow the baguettes to cool completely on a wire rack before slicing. This ensures that the interior finishes cooking and the crust crisps up properly.

Remember, practice makes perfect. Adjusting based on your specific environment and equipment will also play a role in achieving the ideal baguette.

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