Baguettes Autolyse Method Recipes

BAGUETTES MADE WITH PâTé FERMENTéE RECIPE - (4.5/5)

Steps:

• Yields about 4-6 baguettes, depending on amount of dough used for each. Add all ingredients to the mixing bowl of a stand mixer except for the pate fermentee. Using the dough hook, mix on first (lowest) speed for 3 minutes just to incorporate all the ingredients. As the dough comes together, add the pâté fermentée in small portions (about 1/4 cup at a time). If necessary, add additional flour or water so that the dough remains moderately loose and not too stiff. Raise the mixer speed to next higher speed, and continue to knead for 3-5 minutes. The dough should be fairly loose and supple with an optimum temperature of 76 degrees Fahrenheit. Place the dough in a large glass (or nonreactive) bowl which has been sprayed with non-stick cooking spray, cover with plastic wrap and allow to rest and rise for 1 hour. Dump the dough onto a lightly floured surface and fold the dough in half, return to bowl, recover with the plastic and allow to rise for another hour. Return the dough to a floured surface and divide it dough into 12-16 ounce pieces (4-6 pieces). Shape lightly into rounds and allow to stand on a lightly floured work surface covered with plastic for 10-30 minutes. Then, shape the rounds into baguettes and place them onto the bottom, smooth, side of baking sheets which have been lined with parchment paper (2-3 baguettes per baking sheet). Cover with a large piece of plastic and allow to rest for another 1 to 1-1/2 hours at about 76F. Place a large, rectangular pizza stone in the middle rack of the oven and a shallow, metal pan on the shelf right beneath it and preheat the oven to 450F for about 30 minutes. Using a very sharp, serrated knife or razor blade, make 5-7 slashes on the top of each baguette. Open the oven and, holding the baking sheet just above the pizza stone, tilt it gently so that the parchment and baguettes slide off carefully onto the pizza stone. You may need to guide the parchment with your free hand (using an oven mitt, of course). Pour 1 cup of hot water into the shallow pan under the pizza stone and close the oven door quickly. Bake for about 24 to 26 minutes, until golden brown.* *If you wish to par-bake a few baguettes, cut the baking time down by about 10 minutes - or until they are a very pale, light brown. Cool, wrap in plastic wrap or foil and freeze. Unwrap and allow to come to room temperature before the finished baking in a preheated 450F degree oven for about 10 minutes or until golden brown.

BAGUETTES (AUTOLYSE METHOD)

Steps:

• Pour water into mixing bowl; disperse yeast and salt into the water and then add the flour.
• Mix all the ingredients on the first speed for a very few minutes--until the dough comes together and is hydrated. It will, however, be more batter-ish than dough-ish and will be very wet--resist the urge to add more flour, cover and let it rest for 20 minutes.
• Dust your bench and scrape the dough out onto the bench. Fold it "assertively" first pulling the left side to the center then the right, then the side near you and finally the side opposite. Try not to work much more flour into the dough. Once folded, replace it in the bowl, seam side down, cover it and let it sit for 20 minutes.(I find a bench scraper indispensible for this).
• After the second 20 minute period had elapsed, repeat the folding process, and then return the dough to the bowl and let it rest, covered, for yet another 20 minutes.
• Now repeat the folding process for the third time. Then replace the dough in the bowl again and let it rise, covered, for 2 hours.
• Preheat the oven to 460 or 470 degrees F. If you are using baking stones, place them in the oven to heat.
• Turn the dough out onto a floured surface and divide into 14 ounce (400 gram) portions. If your oven is not large, you may want to make smaller portions as the long baguettes may be a tight fit.
• Shape the portions lightly into blunt cylinders and allow to rest, covered, for 20 minutes.
• Shape into baguettes, taking care to avoid tightening the dough.
• Allow to rest for the final proofing of 40 to 50 minutes.
• Slash each loaf diagonally 5 - 7 times.
• Steam the oven (spray with a mister or throw some ice on a pan in the bottom of the oven).
• Place the loaves in the oven, give another quick steam and bake for about 25 minutes until richly colored and well crusted. The loaves should be a lovely rich brown.