Wednesday, July 11, 2007

Baguettes - Épi de Blé

Adapted from "Dough: Simple Contemporary Breads" by Richard Bertinet

For 2 baguettes

Dried yeast - 3/4 teaspoon
Bread flour - 1 3/4 to 2 cups
Salt - 1 teaspoon
Golden syrup - 1 teaspoon
Malt - 1/2 teaspon
Warm water - 190 ml

- Combine the yeast, golden syrup, malt and warm water in a bowl, mix and let stand for 5 minutes.
- Slowly add the flour to mix a nice soft dough, add salt at the end.
- Kneed for 15 minutes to get a very elastic dough.
- Put the dough into an oild bowl, cover with plastic wrap and let it prood in a warm spot for 1.5-2 hours, until it is doubled in size.
- Divide the dough into 2 parts. Form each into a baguette and let proof for another 40-60 minutes, until they are doubled in size.
- Then you can make this Épi de Blé shape or you can bake it as it is. I found a very nice blog post on how to make this shape.
- Bake for 10-12 minutes at 475F (250C)

It's a very very good recipe. Chewy inside, crunchy outside and the taste is fantastic. I highly recommend this recipe!!!

- After I kneeded the dough and put it in an oil bowl, I put it in the fridge for about 4-5 hours. I took it out of the fridge and it doubled in size almost instantly (about 30-45 minutes), then I followed the above instructions.

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