How to make Amazing French Baguettes at home

Summary

This video script offers a detailed guide on crafting sandwich-sized baguettes, highlighting key differences from focaccia, such as the absence of olive oil for a distinct texture and crust. The process involves careful dough preparation, stretching and folding for gluten development, and shaping into baguette form. Scoring and steam during baking are emphasized for optimal oven spring and crust quality. The script promises a delicious outcome, perfect for a variety of sandwich fillings, with a full recipe available on the creator's website.

Takeaways

• 🍞 The script is about making sandwich-sized baguettes, which are similar to focaccia but with a few key differences.
• 💧 Both the focaccia and baguette recipes use 75% hydration, resulting in a thin, crispy crust and an airy crumb.
• 🌱 The baguette recipe omits olive oil, which affects the interior texture and exterior browning compared to focaccia.
• 🔪 Shaping is a crucial step for baguettes, as it's different from the pan-baked focaccia.
• ✂️ Scoring the dough is essential for allowing gases to escape during baking, preventing unwanted bulges on the sides or bottom.
• 🌫 Steam is important for baking baguettes, as it keeps the dough soft for better oven spring and contributes to a shiny, brown crust.
• 📏 The script provides a detailed method for stretching and folding the dough, which is better suited for high hydration doughs.
• 🕒 There's a step-by-step process for proofing the yeast, mixing the dough, and performing multiple sets of stretches and folds with rest periods.
• 📏 The dough is tested for gluten development by stretching a piece thin enough to see if it forms a slightly translucent 'gluten window'.
• 📏 After shaping, the dough is divided into portions, shaped into baguettes, and allowed to rest before proofing.
• 🔥 The oven is preheated with a pan of water to create steam, and the baguettes are baked at a high temperature to achieve a crispy crust.
• 🗒️ The final product should have a thin, crisp crust and an open crumb texture, with the full recipe available on the creator's website.

Q & A

What is the hydration level of the baguette recipe mentioned in the script?

The hydration level of the baguette recipe is 75%, which yields a thin crispy crust and an airy but even crumb.

Why is olive oil excluded from the baguette recipe compared to the focaccia recipe?

Olive oil is excluded from the baguette recipe to achieve a slightly different texture on the interior and a different browning on the outside.

What is the purpose of scoring the dough before baking baguettes?

Scoring the dough provides a vent for the gases to escape while baking, allowing the loaf to open up and preventing the gases from escaping through the sides or bottom, which could affect the shape and structure of the bread.

Why is steam important during the baking of baguettes?

Steam is critical because it helps keep the dough soft, allowing the yeast to expel more gas in the oven for better oven spring. Additionally, it helps start the coagulation on the surface, giving a nice shiny and brown crust.

What is the initial step to proof the yeast in the baguette recipe?

The initial step to proof the yeast is to add 5 grams of instant yeast to 375 milliliters of 100-degree water along with a spoonful of flour, stir until dissolved, and let the mixture stand for 5 to 10 minutes until a light foam surfaces.

How long should the dough rest after the initial mixing before performing the stretch and fold technique?

The dough should rest for 15 minutes after the initial mixing before performing the stretch and fold technique.

What is the significance of the stretch and fold method for high hydration doughs?

The stretch and fold method is better suited for high hydration doughs as it reduces hand contact, which is beneficial for sticky doughs, and allows for a more open crumb when baked by not pushing the air out of the dough.

How many sets of stretching and folding are performed on the dough and what is the resting time between each set?

Four sets of stretching and folding are performed on the dough with 25 to 30 minutes of rest in between each set.

What is the test to check for gluten development in the dough?

The gluten development test involves cutting off a small piece of the dough and stretching it very thin to see if a slightly translucent 'gluten window' can be formed without tearing.

How should the dough be shaped to form a baguette?

The dough should be folded into a rectangle, sealed along one edge, and then folded in half again to form a seam. The tapered ends are achieved by rolling the dough with even pressure on both sides to maintain the airiness and signature shape of the baguette.

What is the recommended baking temperature and time for the baguettes?

The recommended baking temperature is 450 degrees Fahrenheit with convection or 475 without, and the baguettes should bake for 17 to 20 minutes after the initial 5 minutes with steam.