Claudine Marquets Authentic French Baguettes Recipes

THE FRENCH BAGUETTES RECIPE BY ÉRIC KAYSER

Steps:

• Day 1: Mix 20g of rye flour with 5g of honey and 20g of water. Mix until there should be no flour left in the bottom of the glass. Let rest and cover with a clean kitchen cloth at room temperature for 24 hours.
• Day 2: Add 40g of rye flour, 40g of water, 5g of honey to your preparation. Mix well until there is no residue of flour on the bottom of the glass. Let rest and cover with a clean kitchen cloth at room temperature for 24 hours.
• Day 3: Add 80g of rye flour and 80g of water to your preparation. Mix until there should be no flour left in the bottom of the glass. Let rest and cover with a clean kitchen cloth at room temperature for 24 hours.
• Day 4: Add 100g of wheat flour (Type 65) and 100g of water to your preparation. Here is a levain starter ready to be used.
• Knead the 500g of flour with the 330g of water for a few minutes (about 4 minutes at slow speed). Let it rise at room temperature and under a kitchen towel for about 1 hour.
• Add the 4g of fresh baker's yeast, the 9g of salt, and the 100g of levain starter. Then, knead for 6 to 7 minutes.
• Place the dough on a kitchen towel. Take its temperature, it must be around 23/24°C (73/75°F) to have a good fermentation. Let the dough rise for 1 hour. Then, cut the dough in three, and shape the bread into round loaves. Leave them rest for 30 minutes.
• Put a little bit of flour on your kitchen worktops, just under the round loaf. Press on it but without degassing too much. Stretch the dough a little bit, roll it up and roll it out into a baguette shape. Put it on a kitchen cloth. Fold the kitchen cloth over so the dough does not touch each other and place another dough on top and so on. Let the dough rise for about 2 hours.
• Just before baking the bread, put water in the oven to create water vapor so you can rise the dough longer. Bake the bread for 22/23 min at 250°C/482°F (th.8-9).

FRENCH BAGUETTE RECIPE

Steps:

• Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
• Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
• Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
• Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
• Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
• Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
• Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
• Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
• Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
• Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.

CLAUDINE MARQUET'S AUTHENTIC FRENCH BAGUETTES

Steps:

• Dissolve the yeast in 3/4 cup warm water.
• Place flour, salt, and wheat germ in the bowl of a food processor.
• Add the yeast and water mixture and pulse 5 times.
• Add the remaining water while turning the machine on and off.
• Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
• Remove and knead by hand for 1 minute more.
• Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
• Punch down and divide into 3 pieces.
• Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
• Let rise 30 minutes, then slash before baking.
• Put a pan of hot water in the oven and preheat it to 400 degrees.
• Bake the bread for 30 minutes.
• Cool the loaves on a rack.
• These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.