If there is a Holy Grail for me in baking it is producing a great French baguette. After many trials and failures in 2000 at New Norcia Bakeries with our highly skilled French Production Manager, Alain Fourrier, we developed a method of producing a baguette of which we were extremely proud. After our genuine sourdough breads it was the second most popular style of bread we made.
However without sophisticated mixers and steam injected ovens, it is a real challenge to make such breads by hand. Through continual experimentation over several months I am happy with the results achieved by the following method which uses very high hydration, long and cool fermentation and a high baking temperature of 240C to 250C. The stretch, fold and turn method is the same as we have used for sourdough ciabatta, focaccia and pizza dough but without the olive oil.
This recipe needs to be started the day before.
Ingredients
200ml of active sourdough starter (I activate mine 3 hours prior and have it at the consistency of pouring cream.)
600gm strong white flour
12gm salt
400ml warm water
Method
Place all ingredients in a large mixing bowl and using a wooden spoon mix together until all ingredients are combined and a sticky dough is formed. You don't need to knead the dough, just get it together. Cover with a damp tea towel or cling wrap and leave to rest for 45 minutes.
Place a bowl or large jug of water on your kitchen bench. Dip your hands in the water and lightly dampen a 500mm x 300mm section of the bench. Wet your hands again and scoop the dough out of the mixing bowl and onto the bench. Flatten the dough out to around 300mm x 200mm then with your hands wet, grab each side of the dough, lift and stretch it out until it is around 500mm in length. Place it back on the wet bench then fold each end over until they meet in the middle. Now fold one half over the other so it is like a closed book.
Turn the dough 90 degrees and repeat the above exercise then put the dough back in the mixing bowl, cover and rest another 45 minutes. You have completed the first set of stretch and turn.
After 45 minutes do another set of stretch and turn as detailed above.
After another 45 minutes do another set. Rest 45 minutes then do the final set of stretch and turn. By now your dough will be full of gas bubbles, very soft and elastic and, easier to handle.
Now cover the dough in the bowl with cling wrap and allow to slowly ferment overnight in the refrigerator.
Dust your bench liberally with flour and gently turn the dough out onto the bench. Keeping as much gas in the dough as possible by handling as gently as possible, divide the dough into four 300gm pieces. Shape each piece into and oblong approximately 70mm by 150mm. Dust with flour and let rest covered with a damp cloth for 20 to 30 minutes.
Set the oven at 240C. If using a baking stone place it in the oven now.
Take a piece of dough, turn it so the long side is facing you then gently fold the top edge over and using your thumbs at each end gently push it into a cylinder with the seam along the bottom.
Roll out each piece of dough to a baguette shape to a length of around 350mm and 30mm diameter. Place seam side down into oiled baguette trays, cover with a damp cloth and allow to prove until fully risen (around 60 minutes),
I use two domestic double baguette trays I bought from a kitchenware retailer. They measure 390mm by 160mm by 25mm and are perforated to produce a great crisp crust. If you don't have trays, flour a tea towel really well and lay your formed baguettes along the length, pulling a ridge of the towel up between each baguette to ensure they don't touch. Ensure the baguettes are seam side up. When proved gently tip each baguette onto a baking sheet or onto a peel if using a baking stone so they are seam side down.
Slash each baguette two or three times diagonally then place in the oven. They should bake to a crisp golden colour in 20 to 25 minutes.
These baguettes are best eaten on the day they are made but I also enjoy them cut in half, split horizontally and char grilled on the bbq.