Authentic Baguettes at Home

This is a large leap from the flour tortilla recipe in the beginner level. As an intermediate baker, I am still in the progress of perfecting my baguettes. When you first attempt this recipe, take it slow and be patient. You cannot rush perfection. I give this recipe 100% credit to Andrew Janjigian of Cook’s Illustrated magazine. Janjigian dedicates 3 full pages to explaining his journey in France and the secrets behind an authentic Parisian baguette, a detailed recipe, and recommended equipment (which I fully recommend as well). Several recipes online and on YouTube don’t point to makes a good baguette. Janjigian mentions that “it is in the mechanics of the thing – shaping, proofing, scoring, steaming in the oven” that make the baguette a true baguette. Light and airy on the inside while crunchy and messy on the outside; are you ready to make authentic baguettes? Let’s get to it!

Before we get started, you need to understand that if you want to make professional baguettes, you have to be willing to invest some money in equipment. They will pay off if you plan on making baguettes often. Here is a link to a baguette kit that I entirely recommend you purchase (I have it at home and it works wonders): https://www.amazon.com/Breadtopia-Home-Baking-Kit-Baguettes/dp/B00YFV8GHE 

You will also need a pizza peel and a baking stone. They can also be found on Amazon.

Makes four 15-inch-long baguettes

*Note: For best results, weigh your ingredients.

Ingredients:

• 1/4 cup (1 1/3 oz) whole-wheat flour
• 3 cups (15 oz) King Arthur all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon instant or rapid-rise yeast
• 1 teaspoon diastatic malt powder (optional- helps the bread brown deeply)
• 1 1/2 cups (12 oz) water
• 2 (16 x 12-inch) disposable aluminum roasting pans

First Series of Steps:

1. Sift whole wheat flour through a strainers into the bowl of a stand mixer. As all-purpose flour, salt, yeast and malt powder (if using) to mixer bowl. Fit stand mixer with a dough hook, add water and knead on low speed until cohesive dough forms and no dry flour remains (for about 5-6 mins). Transfer dough to large, lightly oiled bowl, cover bowl with plastic and let dough rest in room temp for 30 mins.
2. Holding the dough with your fingertips, fold the dough over itself by gently lifting and folding edge of dough towards the middle. Do a total of 8 folds! Cover bowl with plastic and let rise for 30 mins; do this entire cycle for 3 more times (a total of 4 intervals of 8 folds and 30 min waiting times)
3. After this process, refrigerate dough in the bowl at least for 24 hours or up to 72 hours.
4.  Transfer dough to a lightly floured counter, pat into 8-inch square (don’t deflate!) and divide in half with bench scraper and then divide in another half. Transfer them to a lightly floured baking sheet and cover loosely with plastic. Let rest for 45 mins.

Second Series of Steps- Shaping and Baking:

1. Roll each piece of dough into loose 3-4 inch-long cylinder on lightly floured surface, return to baking sheet and cover with plastic. Let sit at room temp for 30 mins.
2. Lightly  mist underside of couche with water, drape over inverted baking sheet and dust with flour. Gently press 1 dough cylinder into 6 by 4-inch rectangle on lightly floured counter with the long side facing you. Fold upper quarter of dough toward middle and press gently to seal.
3. The next series of steps are summed up by a talented baker at my job, Jorge, in a short video:

   Jorge formed those baguettes like a pro! (He technically is a pro- he’s worked in the bakery for several years and used to have his own back in Mexico)

4. After placing your formed baguettes on the couch, let the dough rise until nearly doubled in size (45-60 mins) The dough should barely spring back when poked gently by your finger tip)
5. One hour before baking, adjust your oven rack to middle position, place baking stone on rack, and heat oven to (yes, you’re reading it correctly!) 500 degrees.
6. Prepared your pizza peel with parchment paper.
7. Gently use the couche to roll the baguette on the flip board (seam side down).
8. Then flip the baguettes onto the pizza peel.
9. Use the lame to make (3) 4-inch long and 1/2 inch deep slashes (watch how to use lame below if you’ve never used one!)

10. Carefully slide the parchment paper with the loaves onto the baking stone in the oven

11. Bake until loaves are evenly browned (12-15 mins) and rotate loaves with edge of parchment halfway through baking time.

12. Transfer loaves to wire rack and let cool for at least 20 mins.

13. Whew! You did it!! Enjoy these baguettes with your choice of cheese or jam and take a breather, you deserve it!

                                             Bon Appétit!