Make a True French Style Baguette at Home
Many home bread bakers aspire to make crispy, crackly baguettes at home. Orwashers has been making bread for 100 years and now some of their tried and true techniques are included in Orwashers Artisan Bread. The book focuses on local ingredients and old word techniques. This recipe makes more than you might eat at once, but due to the lack of fat, we don’t like to freeze them. Bring an armful into work and cement your reputation as a baker extraordinaire.
Excerpted with permission from Orwashers Artisan Bread: 100 Years of Techniques and Recipesby Keith Cohen. Published by Race Point Publishing, 2014.Images Josh Shaub and Josh Hoffman
The intensive training in France resulted in this authentic tasting light and airy loaf with a golden crunchy crust. It’s a little bit of Paris here in the U.S.
- 2.9 lbs/1.32 kg flour
- 1.98 lbs/898 g water
- .08 lb/36.29 g salt
- .02 lb/.57 g instant yeast
- Set up stand mixer with a dough hook.
- P lace flour, water, salt, and yeast in mixing bowl.
- Mix on medium for 8 minutes.
- Allow dough to rest in the bowl for 1 hour.
- Take dough out of mixing bowl and transfer to lightly oiled airtight container.
- Let dough rest on countertop for approximately 1 hour.
- Fold dough.
- Refrigerate dough for at least 18 but no more than 30 hours.
- Remove from refrigerator and rest on the counter for approximately 1 hour or until you notice the dough rising.
- Divide dough into 6 12-oz/340.2-g pieces and 1 6-oz/170.1 g pieces.
- Let rest on counter for approximately 20 minutes or until you see the dough starting to relax and show some bubbles.
- Shape the dough.
- Let dough rest for 20 minutes after shaping.
- Preheat oven to 500°F/260°C.
- Score bageuttes with 4-5 slashes.
- Spray a good amount of water inside the oven before and after you put the bread in to bake. Steam is key to the success of this bread.
- Bake for 22-26 minutes until crust is gold brown.
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