I’ve just managed to bake my first ever batch of baguettes!! It’s crunchy on the outside, and extremely soft and chewy on the inside! The taste is awesome! I can eat it on its own without butter or any jam.
I have to admit that this dough is one of the toughest I’ve had to handle; not because it was fighting me, but because it was very wet! After a bit of research on baguette recipes, I decided to try out my own version. The usual baguette recipe calls for a 66% water to flour ratio, which is already VERY wet. But I thought, “what the heck… let’s push it to the max!”. So I went with a 80% water dough. By dough, I think it hardly qualifies as one at that ratio!
Anyways, baguettes are a very simple formula. Just flour, water, salt and yeast. Yet, as all cooks know, the simpler the ingredients, the harder it is to make. And the wetter a dough is, the harder it is to handle. Just think of it as a sloppy mess that sticks to you relentlessly!
My baker’s ratio is very simple as well:
- Bread Flour 200g – 100%
- Water 150g – 75%
- Sourdough 100g – 50%
- 1/2 tsp salt – 1.5%
Mix it, then shape it into baguettes and place them onto a well oiled baguette pan. Let it proof for 6 hours, then bake. I’m thankful that my oven is a steam oven so it has this auto french bread function. But I’ll probably use a manual function in the future to get a more precise result. Most bakers have them at about 220°C for 30mins.