Crispy French Baguettes Levain Bakery 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).

CRUSTY FRENCH BAGUETTE RECIPE

Steps:

• Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
• Measure the bread flour into a large bowl and stir in the salt.
• Make a well in the center of the flour mixture, and stir in the dissolved yeast.
• Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).
• Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
• 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.
• 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 (about 1 to 2 hours).
• 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.
• Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
• Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
• Uncover the baguettes and transfer to lightly greased baking sheets.
• Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
• 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.

CRISPY FRENCH BAGUETTES (LEVAIN BAKERY)

Steps:

• In bowl of a stand mixer, whisk together yeast and warm water until creamy. Using dough hook, add the flour and salt. With the mixer on low speed, slowly add the cool water. Mix until a smooth, elastic dough forms, 5 to 8 minutes. Remove the dough hook, cover the bowl with plastic wrap and let the dough rise in the refrigerator for 8 to 24 hours.
• Grease a double baguette pan and lightly sprinkle with cornmeal. Divide the dough into two 12-by-6-inch rectangles. Form the dough into baguettes. Transfer baguettes to the prepared pan, laying each seam-side down. Cover with plastic wrap and let proof overnight in the refrigerator.
• When the dough has proofed completely (see Chef Tip: The Poke Test), preheat the oven to 375°F Lightly flour the top of each baguette. With a razor blade or very sharp paring knife, score the top of each baguette lengthwise 3 to 4 times. Place the pan in the center of the oven and bake until crusty and golden, about 30 minutes.
• Chef's Tip for Mixing Dough: When first combining water and flour, it is essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
• Chef's Tip for The Poke Test: Poke the refrigerated dough with a finger. If the indentation holds, you're ready to bake. If dough bounces back, let it sit in a warm spot until it passes the test.
• Chef's Tip for Forming Baguettes: Divide the dough into two rectangles. Fold the long edge of one rectangle over to meet the other edge and pinch the seam to seal. Roll up into a log, flatten, fold, and pinch again. Continue 2 or 3 times more until you have a baguette long enough to fit your pan. Repeat with the remaining dough.