The baking thread

[PAG]

Used the last of my frozen baguettes earlier, being cut up for croutons. Time for another batch. I'd made a poolish yesterday, so all good to go today. There's definitely a finite balancing act with baguettes, where the dough has to be slightly sticky to the touch, but not stay on your fingertips. Too sticky, add some more flour, not sticky, add some more water.

Anyway, this was how the poolish looked this morning.



This added to a bowl with some water, and more flour. Once mixed together, some yeast, malt extract powder, and salt put in, and kneaded for about 5 minutes. Covered in the bowl and allowed to prove for a couple of hours until doubled in size.



Turned out onto a floured surface, cut into four roughly equal pieces, covered with a tea towel and rested for 20 minutes.



Each piece then deflated and formed into a rough rectangle.



Rolled towards you, starting at the far end, and lightly pressing down along the seam at each turn. Then rollings into shape, about 12 inches long.



The baguettes then go onto a couche (heavy linen material) which has been lightly floured, with folds to keep the baguettes separate. They get covered with a tea towel for a final prove of 45 minutes.





Meanwhile, the oven with a baking stone inside heated to it's highest setting, and after the proving finished, the baguettes slid onto the hot stone and scored with a bread lame.



20 minutes in the oven and they're ready. Actually should have been maybe two or three minutes less.