Posted by: Jonjon | January 31, 2009

French Baguettes – No Oil 9/10

French Baguettes – No Oil 9/10

January 30 2009

Helpful Reviewer’s tip

Do NOT add the salt with the flour. Combine the flour with the yeast mixture and knead for 5-7 min (in mixer). Remove dough hook, cover work bowl and let sit 15 minutes. THEN, sprinkle salt evenly over the dough and knead again until the salt is well incorporated. Set aside in warm place (85°F) until doubled in size… proceed with shaping dough as desired. For those who prefer a more crunchy crust, use only egg white for brushing the loaf – and throw 1/4 cup of water onto the bottom of the oven (avoid heating element if you have an electric oven) – immediately place the loaf in the oven and bake as directed… the water will create steam and gives the bread a crispier crust. When I prefer a soft crust, I whisk a whole egg (not just the yolk). Also, bread is typically ready when an instant read thermometer inserted into the bread registers 190-200°F. For bread sticks omit brushing the dough with egg. Delicious!

• 1/2 cup water 120ml
• 1-1/4 cups bread flour 170g
• 1-1/2 teaspoons white sugar 6g
• 1/2 teaspoon salt 3g
• 3/4 teaspoon bread machine yeast 3g
• 1/2 egg yolk 6g
• 1-1/2 teaspoons water 8ml

Apparently 340g of dough

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 baguettes.
1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a 16×12 inch rectangle. Cut dough in half, creating two 8×12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Hmm, this turned out perfectly. It rose as according to plan, and rose just a bit more in the oven. It was crunchy, with a moist filling on the day of the bake. The day afterwards it lost its crunchiness. It really needed the full time in the oven. When I took one out of the oven half way through and sliced it in half, I noticed that inside the dough there were layers that were kinda congealed together. After putting the loaf back in, the layers were never resolved, because instead of rising inside a skin, they were now being baked dry.


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