The Home Baguette

Most mornings I am at work at work before most people's alarms go off to bake breakfast pastries and bread for the restaurant.  We make MANY different types of desserts and pastries, but my favorite is the simple Focaccia bread.  I love the simplicity of bread.  Yeast, Flour, Salt and Water can produce many different types of bread as well as various flavors.  There are breads that include eggs and butter and some that include sugar or olive oil.  However you make a loaf, boule or baguette shaped bread, the taste and crumb is what I love. 

For most people, bread has a purpose, you use it for sandwiches, toast in the morning or it comes as a side with your eggs and bacon and most restaurants start the meal with a bread basket. In the United States bread has become the norm for every meal.  Whatever your pleasure, bread is a staple in our diet. 

It was at college that I learned how to make various types of bread when I took a cooking and baking class.  I was a Finance major with a minor in Hotel Restaurant Management so cooking was part of the curriculum.  I had made Challah with my Grandma Moskowitz a few times, but making homemade bread was not something we did in my house growing up.  My Great Grandmother Rebecca Cohen used to make everything from scratch - Challah, Noodles, she even had a chicken coup and yes, her chickens fed Shabbat dinner.  I did not know her, but my Grandma Moskowitz would tell me about her recipes and what she used to make. Surprisingly, she used to hang her noodles on the back of the chairs in the house to dry, but I digress. 

Anyway, growing up 'Artisanal Bread' was not a thing.  It was in college at Drexel University that I started to really enjoy the art of making bread.   After college, I went the finance and accounting route, but I still made bread at home.  My love of bread went from Drexel, to my recreational classes to a certificate in Artisanal Breads and Breakfast Breads and Pastries.  

When I see an individual/s in the bread world enhance the home baker's bread experience I have to support the project.  I received an email from one of the members of the Bread Baker's Guild of America about a Kickstarter Campaign for a special bread oven, called The Fourneau Oven for the home bread baker.  I made a minimum investment and received the oven.  It has been an amazing tool!  I love making bread with my Forneau Oven, but I still love the old way of creating steam with a roast pan and water and ice. 

I love making free form breads, loaf breads and well anything that peaks my interest.  However, I have never been able to perfect a baguette. I can never get the crumb as they do in Paris.  I figured if I can get close, then I will be happy.  After testing various recipes for about 3 months using both the Fourneau Oven and creating steam in my oven via hot pan and ice and water, I found a recipe that I am not only proud of, but have added it to my bread rotation for lunches and of course my favorite - toast. 

Ingredients:

NOTE:  This recipe does not use cups.  You will need a digital scale.  Using a scale is more accurate and definitely needed in bread making.

Poolish :

• 4 oz - Luke warm Water
• 4 1/4 oz / 122 grams - AP Flour
• 1/4 tsp  - Instant Yeast

Combine all ingredients and stir together till all ingredients are combined. Cover and leave out at room temperature for 24 hours.  I have left it out for 48 hours, and it produces the same results.  

Ingredients:

Baguette Dough:

• Poolish
• 7 3/4 oz / 220 grams - AP Flour
• 7 oz / 200 grams - Bread Flour
• 1 1/2 tsp / 10 grams - Salt
• 1/4 tsp - Instant Yeast
• 8 oz / 226 grams - Lukewarm Water

Directions:

• Using a Dough Hook
• Combine the Poolish, flours, salt, yeast and water. 
• Mix on speed 1 for about 3 minutes. 
• Mix on speed 2 till the dough is smooth and clears the side of the bowl.
• Place the dough in a greased bowl and cover.  

• Let it rise for one hour and fold the dough.
  • To fold the dough, fold one side into the middle and then fold the other side into the middle.  Turn the dough over so the seam is face down.  
• Let it rise for another 2 hours.  Should you need to retard the dough, place the dough covered in the refrigerator after the first rise.  The dough can last up to 3 days in the fridge. When ready to use the dough take out of the fridge and let it come to room temperature and rise for 2 hours.
• Weigh the dough and divide equally into 4 pieces. 
• Roll into a small oval shape.  Let it rest for 15 minutes. See photo above. 

• Roll out to an oval shape about 8-10 inches long. 
• Preheat Oven to 425 F degrees / 220 celsius / gas mark 7
• Let it rise for a hour. 

• Above is a picture of the Fourneau Oven I received through a Kickstarter Campaign. The ovens are expensive, but it was an investment in my love of bread.  You can purchase this amazing bread oven at https://www.fourneauoven.com/.
• If you are using the Forneau Oven put it in the oven while reheating.  If you are using a pan with ice and water, put the pan in the oven while preheating. The pan should be on the bottom rack and leave space between the pan and the top rack so the steam can rise. 
• If using the roasting pan with water and ice steaming effect,  place the baguettes on another sheet pan to proof.  If using the Fourneau Oven proof the baguettes either on a pan or on the counter. 
• Let the baguettes rise for an hour.  
• Score the baguettes before loading them into the oven.  See picture above.
• Once loaded, if you are using the Fourneau Oven, load the baguette one at a time.  Close the door to the Fourneau oven and set timer for 22 minutes.  As you bake the individual baguettes the timing may change as the oven gets hotter. 
• If you are using a pan and water, place the sheet pan with the scored baguettes in the oven.  Pour water or ice cubes in the hot pan and close the oven door.  This will give off steam.  Bake the baguettes for about 20 minutes.  You may need to add more time, but this is a good time to flip the pan and set for the last 5 minutes. 
• If you have a pizza stone use the pizza stone in lieu of the sheet pan.  However, slide the bread from the parchment paper to the pizza stone and add the water and ice to the roasting pan below to create the steam. I found the pizza stone to work amazing! I have forgotten the water when using the pizza stone and I have to admit the bread came out fantastic!