How To Make French Baguettes Take Three - Third time is a charm? Glen is out at the wood fired clay brick oven to bake a 24 hour French Baguette recipe. Nothing like bread baked in a wood oven.
Ingredients:
Day 1 Starter -or- Poolish
120g cool water
1 mL (1/8 tsp) active dry yeast
120g Unbleached All-Purpose Flour

Day 2 Dough
7 mL (1½ tsp) active dry yeast
255 mL lukewarm water
The starter / poolish
420g Unbleached All-Purpose Flour
10g (1½ tsp) coarse salt


Method:
On day 1 you make the poolish by mixing together the water, yeast, and flour to make a soft dough.
Cover and let rest at room temperature for about 12 -18 hours: 'overnight'.
The yeast will activate and this poolish will rise overnight.

On day 2 you mix everything together to make a soft, ragged dough.
Place in a stand mixer, and knead for about 4 minutes on medium-low speed.
The dough will become smooth and elastic, the internal temp should be around 80ºF, and the dough will stick to the bottom of the bowl.
Turn out onto your work surface, shape into a ball and place in a covered bowl.
Let rise for 45 minutes to an hour.
Uncover and fold the edge of the dough into the centre, turn and fold again; do this 4-6 times.
Re-shape into a ball, place back in the bowl, cover and rest another 45 minutes.
Turn the dough out onto a lightly floured work surface.
Gently divide the dough into three equal-ish pieces.
Round each piece of dough into a ball, place on a couche and let rest for 15 to 45 minutes.

One piece at a time, (obviously) flatten the dough slightly then fold it lengthwise nearly in half, sealing the edges as you go.
Turn the dough 180º, and repeat this folding / sealing action.
Seam side down, gently roll the dough into roughly a 16" long baton.
Taper each end of the baton to create a points at the ends.
Place the baguettes seam-side down on the couche, sprinkle with flour, and cover.
Allow the baguettes to rest and rise, about 45 minutes to an hour.
They won't double in size, maybe just 50% bigger.
Place the baguettes onto a peel, and using a lame make 3 long cuts.

If baking in a wood oven:
Manage your fire so that the oven heats to about 260ºC (500°F), sweep all of the coals out and prepare a cast iron pan for creating steam.
Launch the baguettes into the oven.
Pour hot water into the cast iron 'steam generator".
Watch them closely, and turn them if necessary.
Remove when a deep golden brown, and interior has reached 200ºF.

If baking in a home oven:
Preheat your oven to 260ºC (500°F).
Place a pizza stone or steel on the middle rack.
Place a cast iron pan on the lowest rack.
If you're using a baking stone, place it on a middle rack.
Launch the baguettes into the oven.
Pour hot water into the cast iron 'steam generator".
Watch them closely, and turn them if necessary.
Remove when a deep golden brown, and interior has reached 200ºF.

Music by Dyalla Swain
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