Baguette

(There is a concept called “Quick breads”, which does not belong to the type of quick-incubation bread mentioned above, but refers to cakes made with two chemical flours, baking powder and baking soda, and an acid-containing ingredient. and pliers Some common quick breads: pancakes, waffles, muffins, banana bread, carrot cake, etc. However, if you order a full order, you have to call it “quick bread”, because it’s easy to say “bread” cause to misunderstand.)

Let’s talk about the quick tempering type first, because it is easier to succeed because there are fewer stages. Typical recipes in this category: Amish White Bread, Cheese Bacon Bread, Wholemeal Bread, Milk buns, etc.

The “secret” for success is simple: The dough is smooth, not sticky to your hands (or slightly sticky, in moderation). With soft cakes like Milk buns, the dough looks wet but with a lot of butter, the dough won’t be too sticky. However, the amount of flour used in bread recipes varies relatively depending on the type of flour, each different brand of flour. The amount of water again depends on the season, humidity and temperature in the air. The baker may have to add a little flour or water depending on the particular situation. The common denominator of soft sponge cakes: The dough is relatively wet!

About the type of cake using sourdough or using the dough incubated overnight (or before 8-10 hours), called pre-ferment or pâte fermentée. This type of bread, although it takes a long time to make, but thanks to the long incubation process at low temperature, the taste is much better and more impressive than the quick incubation at higher temperature. Therefore, although it is difficult, many people want to conquer.

It’s been a rainy weekend, having a hot baguette for lunch is also interesting because we can’t go out in the morning anyway!

Today’s Baguette recipe comes from Peter Reinhart’s Bread Baker’s Apprentice. Copy with notes for everyone’s reference, converted to metric.

Baguettes

(Peter Reinhart)

Material:

*Pre-ferment:

– 283g flour (unbleached, 1/2 all-purpose flour + 1/2 chewy flour)

– 4g salt

– 3g instant yeast yeast

– 170 – 200g of normal temperature water

Mix all ingredients, knead until smooth.

(Note: Winter weather uses up 200g of water, summer may only need 170. The author recommends 1/2 all-purpose flour + 1/2 chewy flour, but if using 100% chewy flour, the amount will be Water is also used to the maximum because the chewy flour absorbs more water.)

Incubate at room temperature for about 1 hour or until dough has doubled in size.

Knead by hand for a few minutes, roll, place in a bowl, cover, place in the refrigerator to cool overnight.

(Note: With pre-ferment, the dough can be kept in the refrigerator for up to 3 days and still good to use)

Before making the cake, take the dough out of the refrigerator about 1 hour in advance. After 1 hour, use scissors to cut into small pieces (10-15 parts).

*Final Dough: (composition and ratio of ingredients by pre-frement powder)

– 283g flour (unbleached, 1/2 all-purpose flour + 1/2 chewy flour)

– 4g salt

– 3g instant yeast yeast

– 170 – 200g of normal temperature water

Kneading the dough: All pre-ferment dough and above ingredients, smooth.

In recipes similar to this, “room temperature water” is used instead of warm water. Therefore, note that the incubation time will also be different from the type of quick-incubation bread.

In a bowl coated with cooking oil, place the dough in it, turn it upside down to make a thin layer of oil on the surface. Incubate the dough for 2 hours at room temperature until the dough has doubled in volume.

What is double? Relatively actually. 1.8 times, 1.9 times or 2.1, 2.2 times are almost the same, saying like the father turtle, “10% error is acceptable” 😛 , in this case. Similar to time, “2h” is not an absolute number. Because it depends on the ambient temperature, it is possible that “2h” is not 120 minutes, but sometimes as long as 100 minutes, or sometimes more, up to 180 minutes. For those learning to make bread, a clear plastic/glass container with volume markings will come in handy. In addition to determining the dough’s expansion, I can also “see” the air bubbles.

Pour the dough onto the floured table.
Cut the cake.

If using a steam oven, turn on the steam mode and heat it to 260 degrees Celsius for 20 minutes. If not using steam oven, place a tray not on the oven floor, temperature and time as above.

When the cake is ready on the mold/tray, open the oven, pour about 500ml of boiling water into the tray on the bottom of the oven, reduce the heat to 230 degrees Celsius and place the cake tray in the center slot of the oven.

Note:baking temperature in general fluctuates at 210-230 degrees, not lower.

Bake 10 minutes. Rotate the cake tray from the outside to the inside. Bake for another 10-20 minutes until the cake is golden.

Each cake will weigh about 250g.

Another note: If using a Chicago Metallic baguette or similar, the size of this cake is a bit large, only 4/5 of the ingredients in the recipe will be needed. In fact, with the size of Chicago Metallic, it is only called Bâtard because the Baguette has to be longer.

This recipe bread, even without any bread additives, still has a spongy, soft core and a crispy crust.

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