I was in the mood for something simple and relatively uncomplicated to bake so I decided to make some baguettes based on the Peter Reinhart method from ABED which uses a long overnight ferment of the bulk dough. Of course I couldn’t leave well enough alone and had to add something different to make it more interesting. I just picked up some quinoa flour from the supermarket which imparts a nice nutty flavor to the dough. I also added some low protein Italian style 00 flour from KAF along with some organic whole wheat and bread flour.
The end result was a nice crispy, light and nutty flavored baguette. I still need some practice with my shaping and figuring out how long to make them so they fit on my oven stone. I could have handled the dough a little lighter to preserve some bigger holes, but overall the crumb was not bad and the crust was nice and crisp.
300 grams KAF Bread Flour (BakersPercentage, 44%)
200 grams Italian Style Flour 00, KAF (BakersPercentage, 29%)
100 grams Organic Whole Wheat Flour, KAF (BakersPercentage, 15%)
80 grams Quinoa Flour, Bob’s Red Mill (BakersPercentage, 12%)
454 grams water, 70 degrees Fahrenheit (BakersPercentage, 67%)
14 grams Sea Salt (BakersPercentage, 2%)
7 grams Instant Yeast (BakersPercentage, .01%)
Using your stand mixer or by hand, mix the water with the flours for 2 minutes on low.
Let the dough autolyse for 30 minutes.
Add the salt and mix for 2 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.
Remove dough to your lightly floured work surface and need for 1 minute and form into a ball.
Leave uncovered for 10 minutes.
Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.
After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.
Put in your refrigerator immediately for at least 12 hours or up to 3 days.
When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.
Place it in your bowl, banneton or shape into baguettes.
Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.
Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.
Slash loaves as desired and place empty pan in bottom shelf of oven.
Pour 1 cup of very hot water into pan and place loaves into oven.
Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.
Shut the oven off and crack the door with the bread still present. Let it sit for 10 minutes to continue to dry out and develope the perfect crust.
Let cool on cooling rack and enjoy!
This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.