8/25/2023 0 Comments French artisan bread recipesIt will seem like there isn’t enough water at first, but be patient – the dough will come together. Once it becomes difficult to stir, go in with a clean hand and start squeezing and massaging the dough all over until all of the flour is hydrated. Start by stirring all of your ingredients together. A baguette is a lean dough so it only contains 4 ingredients: water, flour, yeast, and salt. I recommend doing this step the night before making the bread.Īfter the poolish has fermented, combine it with the rest of the dough ingredients. Mix the poolish together at least 6 hours before (and up to 10 hours before) making the dough. The advantage of adding a poolish to the dough is that it greatly improves the flavor and texture of the dough. This recipe utilizes a poolish, which is a French pre-ferment that has a high ratio of water to flour. To accomplish this, some of the water, some of the flour, and a little bit of yeast is mixed together and allowed to ferment before the final dough is mixed. Most French baguette recipes begin with a baguette starter, also known as a pre-ferment. However, you can also use active dry yeast with a longer fermentation period – see recipe notes. Note: I prefer to use instant yeast (also known as quick-rise or rapid rise yeast) for my baguettes because it increases oven spring and creates a beautiful texture. The technique we are using today produces artisan loaves that have a thin, crispy crust with characteristic large holes in the chewy center. There are many ways to approach making French baguette. ![]() In order to form the gluten structure that kneading produces, this dough ferments for a long period of time with several brief stretch and folds throughout.
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