Panda's Inventory

Baguettes

Prep Time: 20 minutes
Cooking Time: 25 minutes
Passive Time: 15 hours
Calories per serving:
 
baguettes
  • Starter
  • 60 g 550 flour
  • 1/32 tsp dry yeast
  • 56 g water cold
  • Main Dough
  • 210 g 550 flour
  • 3/4 tsp dry yeast
  • 6 g salt
  • 128 g water lukewarm
Starter
  1. In a mason jar or small bowl mix the starter ingredients into a coherent mass. Cover and set aside for 12 hours.
Main Dough
  1. Whisk together the water and salt until the salt has dissolved. Add the starter and the rest of the ingredients and knead for 5-10 minutes, until it passes the window pane test.
  2. Cover and proof for 45 minutes.
  3. Fold over the edges of the dough into the middle, turn over and proof for another 45 minutes.
  4. Turn the dough out onto a work surface. Divide into 2 equal parts, roll into taut balls, cover and let rest for 15 minutes.
  5. Flatten the doughballs sliightly oval. Fold over the long side, leaving about 1cm at the bottom. Seal the edge with the side of your hand. Turn 180┬░ and repeat. Roll into a log and taper the ends.
  6. Transfer to a lined, floured baking sheet, cover and proof for 45 minutes. Towards the end of the proofing time preheat the oven with a cast iron pan at the bottom to 230┬░C.
  7. Score the baguettes 2-5 times and transfer to the oven. Pour around 300ml boiling water into the pan and quickly close the oven. Bake for 25-30 minutes, until the desired brown-ness is achieved.
  8. Transfer to a wire rack and allow to cool completely.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Passive Time: 15 hours
Calories per serving:
 
baguettes
  • Starter
  • 60 g 550 flour
  • 1/32 tsp dry yeast
  • 56 g water cold
  • Main Dough
  • 210 g 550 flour
  • 3/4 tsp dry yeast
  • 6 g salt
  • 128 g water lukewarm
Starter
  1. In a mason jar or small bowl mix the starter ingredients into a coherent mass. Cover and set aside for 12 hours.
Main Dough
  1. Whisk together the water and salt until the salt has dissolved. Add the starter and the rest of the ingredients and knead for 5-10 minutes, until it passes the window pane test.
  2. Cover and proof for 45 minutes.
  3. Fold over the edges of the dough into the middle, turn over and proof for another 45 minutes.
  4. Turn the dough out onto a work surface. Divide into 2 equal parts, roll into taut balls, cover and let rest for 15 minutes.
  5. Flatten the doughballs sliightly oval. Fold over the long side, leaving about 1cm at the bottom. Seal the edge with the side of your hand. Turn 180┬░ and repeat. Roll into a log and taper the ends.
  6. Transfer to a lined, floured baking sheet, cover and proof for 45 minutes. Towards the end of the proofing time preheat the oven with a cast iron pan at the bottom to 230┬░C.
  7. Score the baguettes 2-5 times and transfer to the oven. Pour around 300ml boiling water into the pan and quickly close the oven. Bake for 25-30 minutes, until the desired brown-ness is achieved.
  8. Transfer to a wire rack and allow to cool completely.