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Cooking
The Best Baguettes, According to a Baking Fanatic
· 5 servings
The Day Before
Start at least 12 hours before you plan to bake. The poolish starter needs about 12 to 16 hours to develop.
The Starter
Pour lukewarm water into a bowl and crumble in a small piece of fresh yeast. Add the flour and mix thoroughly. Cover with plastic wrap and leave at room temperature for the mentioned 12–16 hours. I usually make my starter in the evening and bake the baguettes the next day.
The Dough
Mix the dough in a stand mixer. Add the flour to the bowl, pour in the water, and crumble in the yeast. Mix and let it rest for 15 minutes. Then add the salt and the poolish starter. Mix and knead until you get a smooth, supple dough.
Let It Rest
Grease a large bowl with oil and tip the dough into it. Cover again with plastic wrap and leave it in the fridge for another 12 to 16 hours.
Tip
If you're impatient (like I always am), you can get started after just two hours of proving in a warm spot – but you'll need to fold the dough twice in that time.
Folding the Dough
Stretch and fold the dough as if you were folding an A4 sheet of paper down to A6. This helps aerate the dough and has a big effect on the final texture of the baguette, so take your time with it.
Fold Again After Proving
Once the dough has proved, divide it into five equal portions. Shape each one using the same folding technique as before – stretch the edges and fold them in towards the centre. Let the portions rest for ten minutes.
Shape the Baguettes and Let Them Prove
On a lightly floured surface, shape the dough into long baguette rolls. Now comes another waiting game – proving. Ideally for two hours, though they can prove even longer in the fridge.
Score and Bake
Tip the risen baguettes onto a wooden board or a piece of cardboard. Score the tops in a few places with a razor blade. Get the oven ready for the next steps.
Getting the Oven Right
Preheat the oven to 250°C with top and bottom heat. Place the rack in the middle of the oven and set bricks, a baking stone, or even a baking tray on it – it needs to get really hot.
A Tray of Water
Place a deep tray on the bottom of the oven. As you slide the baguettes from the peel onto the stone, quickly pour in 100 ml of water. This needs to happen fast, letting as little heat escape as possible. If you have a steam oven, you're in luck – just pour the water into the reservoir.
Baking Time – For a Crispy Crust
The baguettes will puff up and turn golden. After 10 minutes of baking, open the oven briefly to let the steam out – you want that crispy crust, after all. Then continue baking until golden brown. Total baking time is about 25 minutes. Transfer the baguettes to a wire rack and lightly spritz them with water.