11/17/2023 0 Comments Bread lame techniqueMove each cut piece to alternate sides of the loaf. Using scissors held at a 45° angle and held wider than the mouth of the bread, make swift, clean cuts 3/4 of the way into the dough. Shape each piece as you would for a classic baguette. They're the ultimate picnic food, with each point breaking off into its own little bread roll.ĭivide the dough into three pieces. Once you hear the translation, you'll note that these stunning loaves do, in fact, resemble a sheaf of wheat. In Paris, every self-respecting bakery will offer épi de blé (sheaf of wheat) baguettes, a whimsical twist on the everyday baguette loaf. Any unused seeds can go back in a container for later use. Our bakers find this method to be much more consistent than spritzing with water and sprinkling seeds on top. Picking up your risen baguette, roll it first on the damp towel, and then in the seeds. Sprinkle a generous amount of seeds in a separate pan. If you'd like to crust your baguettes with seeds, you're in luck – our bakers have mastered the art of seeding.ĭampen a kitchen towel, fold it in half, and lay it flat. Remove them from the oven and cool on a rack. The back of a baking sheet is a great mock transfer peel to move the baguette dough.īake baguettes until they're a very deep golden brown, 25 to 30 minutes. The parchment keeps the loaves from sticking while they bake. If you don't have a baking stone, you can transfer the baguettes – parchment and all – onto a baking sheet. Spritz baguettes heavily with warm water, then transfer them to the heated stone in the oven. A knife will certainly score the dough, but it won't give the classic crunchy "ear" shape that we associate with baguettes. The curved blade – paired with the proper holding technique – really allows the blade to get underneath your crust as you cut, allowing just the right shape of expansion for your bread as it bakes. Our video on how to slash a baguette walks you through it.Ī lame (meaning "blade" in French) is a curved extra-sharp blade that professionals use to slash their bread. Using a very sharp knife or lame held at about a 45° angle, make three to four 8" vertical slashes in each baguette. Or simply onto a peel (as shown here), if you've perfected the art of "shaking" a shaped baguette from peel to hot baking stone. If you don't have a peel, you can use the back of a baking sheet to move your dough. Gently roll baguettes from the couche onto a baker's peel, and then onto a piece of parchment. In addition, moisture from the loaf's interior is drawn to the outer crust by the porous stone, yielding bread with incredibly crackly/crunchy crust and a light interior. The stone absorb the oven’s heat and transfers it to the baguette, providing a very hot, even bake, compared to the air temperature fluctuations your loaf might endure on a plain metal pan. Toward the end of the rising time, place a pizza baking stone on the lowest rack of your oven, and preheat the oven to 450☏.īaking stones are recommended for home baking because they closely recreate the atmosphere of big bakery ovens. The form just may spread a little with no sides to hold it up. If you don't have a couche, you can evenly space your baguette dough on a piece of parchment. This allows it to create a thin skin – which is the secret to that chewy crust. The baguettes are placed on the couche while they rise, enabling the dough to keep its shape intact and its surface dry. Cover the baguettes, and allow to rise until they've become very puffy, about 1 1/2 hours.Īrtisan bread bakers use a canvas cloth (couche) to create their fabulous, crusty baguettes. Place the logs seam-side down in the folds of a floured couche. With the seam-side down, cup your fingers and gently roll the dough into a 15" log. To see it in action, check out our video on how to shape a baguette. Flatten it slightly, and fold and seal again. Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let rest for 15 minutes. 4! baguettes that are as beautiful as they are crisp and delicious.ĭivide the dough into three equal pieces. Once you've made your dough and it's had its long, slow first rise (with a gentle deflate towards the end), turn it out onto a lightly greased work surface. Don't just take my word for it, see for yourself – the pictures don't lie! They'll be chewy and riddled with holes on the inside, and crisp and golden on the outside.īut this baguette dough does more than that – you can make four beautiful styles of baguette with just a few simple variations. These baguettes are going to closely resemble those from an artisan bakery. Our Classic Baguettes recipe is just as the name states – a classic.
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