Use my link klima.onelink.me/GVvD/brianla... and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.
☕Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
FOIL PAN: amzn.to/3JLY3l4
HALF SHEET PAN: amzn.to/34v7CSC
STAINLESS BENCH SCRAPER: amzn.to/3jfZkUL
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
BREAD KNIFE: amzn.to/3j0vHWg
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
KITCHEN AID MIXER: amzn.to/33eQot4
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
------
RECIPE*
------
▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)
Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.
In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.
Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.
Place a piece of well oiled parchment on an upside down sheet tray.
Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.
Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: amzn.to/3JLY3l4 . After proofing, the baguettes should have risen by about 50-60%.
Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.
*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.
------
IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
6:02 Offset your carbon footprint with Klima
7:06 Scoring and baking
9:14 Let's eat this thing
#baguette #beginnerbaguette #baguetterecipe
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!