The best baguettes according to a foodie
·The day before
We start at least 12 hours before baking, since the poolish starter needs about 12 to 16 hours to mature.
The starter
Pour lukewarm water into a bowl, crumble in a small piece of yeast, add the flour, and mix thoroughly. Cover with plastic wrap and leave at room temperature for the aforementioned 12–16 hours. I usually mix the starter in the evening and bake the baguettes the next day.
The dough
Mix the dough in a stand mixer. Put the flour in the bowl, pour in the water, and crumble in the yeast. Mix and let it stand 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 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 the dough in a warm place. In the meantime, though, you'll need to fold it twice.
Folding the dough
Stretch and fold the dough as if you were folding an A4 sheet down to A6. This helps aerate the dough and has a big impact 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. Work each one the same way you folded the dough earlier – stretch the edges and fold them in toward the centre. Let the portions rest for ten minutes.
Shape the baguettes and let them prove
On a lightly floured surface, shape the portions into long rolls – the baguettes. Now comes another waiting period – proving. Ideally two hours, though they can prove even longer in the fridge.
Score and bake
Transfer the proved baguettes onto a wooden board or a piece of cardboard. Score the tops in several places with a razor blade. Now get the oven ready for the next steps.
Getting the oven ready
Preheat the oven to 250 °C with top and bottom heat. Place the rack in the middle of the oven and put bricks, a baking stone, or even a baking sheet on it – it needs to get thoroughly hot.
A pan 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 be done fast, letting as little heat escape the oven as possible. If you have a steam oven, you're in luck – just pour the water into its reservoir.
Baking time – 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 roughly 25 minutes. Arrange the baguettes on a wire rack and lightly spritz them with water.
