- Be Positive, I begin the baking process thinking I will rock this one. It's kinda like a relationship, if u think it will fail, it probably will. (hahha just kidding)
- Read the recipe twice. If its a new one that I want to try, I read atleast 2-3 recipes and figure out which one is calling out to me, read that one at least twice and then I just go with it.
- Yeast- The Litmus test. If my yeast doesn't rise, I abort mission and start again.
- Follow the recipe to the T. I am a recipe rebel normally, I always always tweak any recipe to my liking, but NOT when I am baking.
- See recipe videos if you can. I am kinda impatient, so recipe video come in handy. They tend to simplify and sort the process in my head. I have made one for this recipe as well.
- Last but not the least : know your oven. Mine tends to overheat, so I keep temperature a tad bit on the lower side and lightly cover the bread with an aluminium foil after first 15 minutes or it starts to burn on top.
Basic Baguette Process :
I am breaking it down for you, so you realise how simple it is. This is a no-knead recipe so the actual work is very less. I set alarms on my phone and carry on with what ever I am doing, and only to tend to the baguette from time to time.
- Proof the yeast- Mix with warm water, sugar. Cover and rest for 10 min.
- 1st Proof of dough- mix all ingredients and let it rest for 30 minutes
- 2nd Proof of dough- turn and fold twice and let it rest for 2 hours
- Roll & Shape into 4 loafs
- 3rd Proof of the dough-rest for 45 minutes
- Preheat oven for 30-45 minutes at 200 deg, place bakers stone on rack, hot water bath at the bottom.
- Bake for 20 minutes.
- Cool on wire rack.
Voila !!!!
- 50 ml warm water
- 1.5 teaspoons active dry yeast*
- 1 tsp Sugar
- 450 gm Maida
- 2 teaspoons OFG's Pink Himalayan Salt
- 285 ml cool water (you may not need all of the water)
- additional flour, for dusting
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Measure the warm water in a small bowl and sprinkle sugar and yeast on top. Cover & set aside till it froths, if it doesnt, start again.
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Measure the flour into a large bowl and stir in the salt.
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Make a well in the center of the flour mixture, and stir in the dissolved yeast.
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Add the cool water, a little at a time, while stirring, just until a shaggy dough has formed (you may not need to use all of the water).
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Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
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Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
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Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (2 hours).
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Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
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Place the loaves on a floured muslin cloth, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
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Preheat the oven to 230 deg C, and place a pan of water on the bottom rack. You can also place a bakers stone if you have at this point.
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Uncover the baguettes and transfer to lightly greased baking sheets. I put aluminium foil strips in the middle to create partition.
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Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
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Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow sound when tapped.
Happy Baking and stay safe !!