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Classic Baguette
Baking a classic baguette at home relies on a two-day method to build deep, complex flavor and a beautiful crust. A touch of chestnut honey and a blend of stone-ground wheat and Manitoba flours give the crumb a rich, earthy character. The long fermentation creates a chewy interior and a crisp, golden exterior that is perfect for tearing and sharing at the dinner table.
Ingredients
- 1.3 lb (625 g) water
- 15 oz (430 g) stonemeal wheat flour
- 6 cups (1.4 L) water
- 2 lb (1 kg) stone-ground wheat flour
- 3 lb (1.375 g) Manitoba meal
- 0.8 oz (25 g) chestnut honey
- 0.7 oz (20 g) compressed yeast 2.2 oz (65 g) fine salt
Instructions
- 1Measure out a small pinch of yeast, roughly the size of half a sugar cube, to begin the preferment.
- 2Combine the initial water, stonemeal flour, and pinch of yeast in a bowl, blending well with a whisk. Cover the bowl with plastic wrap and let the mixture rest at room temperature for four hours before moving it to the refrigerator overnight.
- 3Transfer the chilled mixture to a stand mixer on the second day, along with the remaining water, stone-ground wheat flour, Manitoba meal, chestnut honey, and compressed yeast. Mix on the lowest speed for four minutes, then increase the speed and mix for an additional four minutes.
- 4Add the fine salt to the dough and continue mixing at the higher speed for four more minutes. Transfer the dough to a clean container and let it rise for two hours.
- 5Divide the rested dough into 1-ounce (130-gram) pieces and shape each one into a 10-inch (25cm) oblong loaf. Cover the shaped loaves and let them rise for one and a half to two hours.
- 6Bake the baguettes in a preheated oven at 480°F (250°C) for about seven minutes until the crust is golden and crisp.