Éric Kayser shows you how to bake your first baguette.
A very simple recipe for a crunchy crust and a soft and honeycomb crumb.
500g de classic French flour
100g of sourdough starter*
330g of water
9g of salt
4g of fresh baker’s yeast.
1 Kneading machine (or electronic stand mixer)
1 Baking probe thermometer
1 Dough scraper
1 Dough cutter
1 Bread lame.
1 Pastry brush.
1 Baker cloth (or tea towel),
Mixing: more of less 10 minutes
1st Resting: 1 hour
1st Rising: 1 hour
2nd Resting: 30 minutes
Proofing: more or less 2 hours
Baking: 22-23 minutes at 250°C
First, stir together the 500g of flour and the 330g of water for several minutes (around 4 minutes at low speed).
Add 9g of salt, 4g of fresh baker’s yeast and 100g of sourdough starter and we start the kneading back for 6 - 7 minutes.
Put it down a towel, take its temperature. It is very important to have a dough around 23°C-24°C.*
Leave it to rest for at least 1 hour.
Cut the dough in three with the dough cutter and pre-shape 3 balls.
Leave it to rest for 30 minutes.
Flour the work surface, put your hand in the flour and slightly press the round loaf (do not degas the loaf too much).
Roll out a little bit the loaf, fold the loaf and roll the baguette. It easily gets longer.
Put it on the baker’s cloth, seams above. Fold the cloth in the form of a pipe and place de second dough, etc.… And cover them with the cloth
Leave to proof for 2 hours.
Just before putting the baguettes in the oven, pour a glass of water in to create steam.
Bake for 22-23 minutes at 250°C.
*See how to make your own levain starter in the next episode.
*We’ll explain the temperatures soon.
*See the different proofing soon.