Short Baguette

Baguette is one of the most difficult breads to make and ongoing practice is a must for beginners like me.

My oven is a small one which can’t handle the usual length of 65 cm, so I am going to make a short Baguette instead.

Baguette is one of the most difficult breads to make and ongoing practice is a must for beginners like me.

My oven is a small one which can’t handle the usual length of 65 cm, so I am going to make a short Baguette instead.

Short Baguette recipe:

The recipe I’m using will utilise the poolish method with the following ingredients.

Ingredients Grams/ml Baker’s %
Poolish
  Bread flour 150 94%
  Whole-wheat flour 10 6%
  Water 160 100%
  Instant yeast 0.5 0.3%
Main dough
  Bread flour 310 66%
  Instant yeast 2.5 0.5%
  Salt 9.5 2%
  Diastatic malt powder 2.5 0.5%
  Water 160 34%
  Poolish 320
Ingredients of my short Baguette

Ingredients of my short Baguette

web-page-separator

Preparation

Poolish

  • Combine the poolish ingredients and let it ferment at room temperature for 15 hours (I made it the night before!)

web-page-separator

Main Dough

  1. Mix all the ingredients
  2. Put the wet dough into an oiled storage box and let it autolyse for 30 minutes (This will ease the subsequent kneading works)
  3. With highly hydrated dough like this used for Baguette, I will use the “Stretch and Fold” method to build the required dough structure instead of the traditional kneading
  4. Let the folded dough to rest for 20 minutes
  5. Repeat steps 3 and 4 for four to six times
  6. Divide the dough into 3 pieces and shape them into balls
  7. Cover the dough and do a bench rest of 5 minutes
  8. Shape the dough into three short baguette and leave them for a final proof of 60 minutes or until double in size
  9. Score the dough before going into the oven

web-page-separator

Baking

Pre-heat the oven to 240°C and lower the temperature to 230°C right after putting the dough inside the oven.

Bake for 20 minutes.

My short baguette

My short baguette

I should have a much deeper cut in the scoring work. The Baguette surface is not up to standard. 😫

Texture of my short Baguette

Texture of my short Baguette

The crum seems to be a little bit tight and not so airy!

Still there is plenty of room for improvement. 😀😀 💪💪

  1. Looks yum

    Liked by 1 person

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: